A pound cake traditionally gets its name from the simple recipe that called for a pound each of flour, butter, eggs, and sugar. This straightforward proportion made it easy to remember and resulted in a dense, rich cake that could serve many. While this Low Carb Strawberry Pound Cake deviates from the classic ingredients to fit a low carb diet—using almond flour, cream cheese, and a sugar alternative—it retains the essential characteristics and texture of a traditional pound cake.
Fresh strawberries add a natural sweetness and a pop of color, while cream cheese provides a rich and creamy texture. I used King Arthur’s Baking Sugar Alternative, but you can substitute any low carb sugar replacement suitable for baking.
Whether enjoyed as a dessert, a companion to tea, or used as a base for other dishes like strawberry shortcake, this Low Carb Strawberry Pound Cake delivers the rich, familiar experience of the beloved original.
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Store this cake in the refrigerator for up to three days. For effortless cleanup, I suggest lining your loaf pan with parchment paper. Keep a close eye on the cake as it gets close to the recommended baking time. Times may vary depending on your oven and the ingredients used.
For more fruity delights, check out my Low Carb Jello Mousse, Low Carb Strawberry Smoothie and Low Carb Thumbprint Cookie recipes.
Low Carb Strawberry Pound Cake
Ingredients
- ¼ cup Unsalted butter
- 1 cup King Arthur Baking Sugar Alternative or other low carb sugar substitute
- 8 oz Cream cheese, full fat
- 6 Eggs, large
- 1 tsp Vanilla extract
- 2 cups Almond flour blanched, super-fine
- 1 tsp Baking powder
- 1 ½ cups Strawberries chopped
Instructions
- Preheat oven to 350 °F
- Mix butter and sugar alternative in a large bowl with a stand or hand mixer until combined. Mix in cream cheese.
- Add eggs one at a time until combined, scraping the sides of the bowl to make sure everything is fully incorporated. Add the vanilla extract.
- Whisk almond flour and baking powder together in a medium bowl. Slowly add to wet ingredients on low speed until combined. Mix on high for one minute, scrape sides of bowl, then mix on high for one more minute.
- Fold in chopped strawberries by hand and add batter to a 9" greased or parchment-lined loaf pan.
- Bake for 55 minutes (time may vary based on oven and sugar alternative used). Cake will be ready when toothpick comes out clean.
- When done, remove from oven and cool completely before removing from loaf pan.
Equipment
Nutrition
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