Almond Flour Pound Cake Recipe: A Delicious and Healthy Twist on a Classic American Dessert

Almond Flour Pound Cake

Almond Flour Pound Cake Recipe: A Delicious and Healthy Twist on a Classic American Dessert
Region / culture: USA | Preparation time: 20 minutes | Cooking time: 50-55 minutes | Servings: 8


Almond Flour Pound Cake
Almond Flour Pound Cake

This Almond Flour Pound Cake recipe is a delightful twist on the classic pound cake, offering a healthier alternative without compromising on taste. Made with almond flour and sweetened with Splenda, this cake is perfect for those looking to reduce their carbohydrate intake or for anyone following a gluten-free diet. The addition of warm spices and nut extract adds depth and warmth, making it a cozy treat for any occasion.


The pound cake has its origins in Europe, dating back to the early 1700s. Traditionally, it was made with a pound each of flour, butter, eggs, and sugar, hence the name. Over the years, the recipe has evolved, with various versions incorporating different flavors and ingredients. This almond flour version is a modern take on the classic, catering to contemporary dietary preferences and health-conscious bakers.


How to prepare

  1. In a mixing bowl, cream the butter and Splenda until well combined.
  2. Add the eggs one at a time, beating well after each addition.
  3. In a separate bowl, mix the flour, baking powder, and spices. Gradually add this mixture to the egg mixture while continuing to beat.
  4. Stir in the sour cream and vanilla butter nut extract.
  5. Grease an 8-inch cake pan and pour the batter into it.
  6. Bake the cake at 350°F (177°C) for 50 to 55 minutes.
  7. Once baked, remove the cake from the oven and let it cool.
  8. Serve the cake with sugar-free cherry or apple pie filling and whipped cream.


  • Consider adding lemon or orange zest to the batter for a citrusy twist. For chocolate lovers, mix in sugar-free chocolate chips or cocoa powder for a chocolate almond pound cake.

Cooking Tips & Tricks

For the best results, ensure all ingredients are at room temperature before starting. This helps to achieve a smooth, well-emulsified batter. When mixing the batter, avoid overbeating once the flour is added to prevent the cake from becoming tough. Lastly, almond flour can be more moisture-absorbent than wheat flour, so keep an eye on the cake as it bakes to avoid over-drying.

Serving Suggestions

This cake pairs beautifully with sugar-free cherry or apple pie filling and a dollop of whipped cream. For an extra touch of elegance, garnish with a sprinkle of sliced almonds or a dusting of cinnamon.

Cooking Techniques

Creaming the butter and Splenda thoroughly is key to achieving a light and fluffy texture. Additionally, folding in the dry ingredients gently ensures the cake remains tender.

Ingredient Substitutions

For those not following a low-carb diet, granulated sugar can replace Splenda. Greek yogurt can be used in place of sour cream for a tangier flavor.

Make Ahead Tips

This cake can be made a day in advance, allowing the flavors to meld together. Simply wrap it tightly in plastic wrap once cooled to maintain its moisture.

Presentation Ideas

Serve slices of this cake on a platter with fresh berries and mint leaves for a pop of color and freshness. A light dusting of powdered sweetener can add a touch of elegance.

Pairing Recommendations

A cup of coffee or tea complements the warm spices in this cake perfectly. For a dessert pairing, a glass of dessert wine or a late harvest Riesling would be delightful.

Storage and Reheating Instructions

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm slices gently in the microwave or oven.

Nutrition Information

Calories per serving

Each serving of this almond flour pound cake contains approximately 250 calories. This makes it a relatively low-calorie option for a dessert, especially when compared to traditional pound cake recipes.


This almond flour pound cake is significantly lower in carbohydrates compared to its traditional counterpart. Each serving contains approximately 10 grams of carbohydrates, making it a suitable option for those on low-carb or ketogenic diets.


Thanks to the almond flour and butter, this cake is rich in healthy fats, particularly monounsaturated fats, which are beneficial for heart health. Each serving contains about 20 grams of fat, contributing to the cake's moist and tender texture.


Almond flour is a good source of protein, and when combined with eggs, this cake offers a decent protein content. Each serving provides around 8 grams of protein, making it a satisfying snack or dessert option.

Vitamins and minerals

Almond flour is packed with essential vitamins and minerals, including vitamin E, magnesium, and potassium. These nutrients contribute to the overall health benefits of this cake, making it a nutritious choice.


The primary allergens in this recipe are almonds (tree nuts) and eggs. Those with allergies to these ingredients should avoid this cake or seek suitable substitutions.


Overall, this almond flour pound cake is a healthier alternative to traditional pound cake, offering lower carbohydrates, healthy fats, and essential nutrients without sacrificing flavor.


This Almond Flour Pound Cake is a delicious, healthier alternative to traditional pound cake, perfect for those watching their carbohydrate intake or following a gluten-free diet. With its rich flavor and moist texture, it's sure to become a favorite for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was tucked away in an old cookbook that belonged to my great-grandmother. The pages were yellowed with age and stained with remnants of past baking adventures. As I flipped through the book, my eyes landed on the recipe for Almond Flour Pound Cake. The ingredients were simple but the instructions were detailed, indicating that this was a recipe that had been passed down through generations.

I had always been a lover of pound cake, with its dense, buttery texture and rich flavor. But this recipe intrigued me because it called for almond flour, a unique twist that I had never seen before. I decided then and there that I needed to try my hand at making this cake.

I carefully gathered all the ingredients listed in the recipe - almond flour, butter, sugar, eggs, vanilla extract, and a touch of almond extract for added flavor. As I began to measure out the ingredients, memories flooded back to me of my great-grandmother standing in her kitchen, carefully measuring out each ingredient with precision.

I followed the instructions step by step, creaming the butter and sugar together until light and fluffy, then adding in the eggs one at a time. The smell of the almond extract filled the air, creating a warm and inviting aroma in my kitchen.

Next, I gently folded in the almond flour, being careful not to overmix the batter. I poured it into a loaf pan and placed it in the oven to bake. As the cake baked, the scent of almonds and butter wafted through the house, making my mouth water in anticipation.

When the timer went off, I pulled the cake out of the oven and let it cool before slicing into it. The texture was perfect - dense and moist with a slight almond flavor that lingered on my tongue. I took a bite and closed my eyes, savoring the taste of a recipe that had been passed down through generations.

I knew then that this Almond Flour Pound Cake would become a staple in my own recipe collection. It was a reminder of the love and care that went into each family recipe, and a testament to the joy that came from sharing delicious food with those we love.

As I enjoyed another slice of the cake with a cup of tea, I couldn't help but smile. This recipe had brought me closer to my great-grandmother and had allowed me to continue the tradition of sharing delicious food with my own family. And for that, I was truly grateful.


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