Ingredients
1 ½ cups almond flour (super-fine)
¼ cup coconut flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup powdered erythritol or allulose
4 large eggs (room temperature)
⅓ cup sour cream (or Greek yogurt, full-fat)
1 tsp vanilla extract
½ tsp almond extract (optional, for richer flavor)
Instructions
Preheat oven: 350°F (175°C). Grease a loaf pan or line with parchment.
Mix dry: Whisk almond flour, coconut flour, baking powder, and salt in a bowl.
Cream butter: Beat softened butter with sweetener until fluffy (2–3 minutes).
Add eggs: Beat in eggs one at a time, then add sour cream and extracts.
Combine: Slowly mix dry ingredients into wet until smooth and thick.
Bake: Spread into pan and bake 40–50 minutes, until golden and a toothpick comes out clean.
Cool: Let rest 10 minutes in the pan, then transfer to a rack to cool fully.
Tips
For a moist cake, don’t overbake; remove when center is just set.
Add lemon zest for a keto lemon pound cake variation.
Serve with keto whipped cream or berries for an elegant dessert.
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