Buttermilk Pound Cake, Keto Style

📍 Where this dish comes from: Savannah, Georgia · River Street
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A good pound cake is judged by its density and its crust — heavy enough to feel substantial, with a slightly crisp golden exterior. This version uses almond and coconut flour to recreate that same tight crumb, finished with real buttermilk for tang.

What You’ll Need

Buttermilk Pound Cake, Keto Style

A dense, buttery pound cake with a tangy edge from buttermilk, baked in the classic Southern tradition.

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Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Course: Dessert

Cuisine: American

Servings: 10 servings

Calories: 290kcal

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup butter softened
• 1 cup brown sugar substitute
• 5 large eggs
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 tsp almond extract

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Instructions

• Preheat oven to 325°F (165°C). Grease a loaf pan or bundt pan.
• Whisk together almond flour, coconut flour, baking powder, and salt.
• In a separate bowl, beat butter and brown sugar substitute until light and fluffy, 3–4 minutes.
• Beat in eggs one at a time, mixing well after each addition.
• Mix in buttermilk, vanilla, and almond extract.
• Fold dry ingredients into the wet mixture until just combined.
• Pour into the prepared pan and bake 50–55 minutes, until a toothpick comes out clean.
• Cool in the pan 15 minutes, then turn out onto a wire rack to cool completely.

Nutrition

Serving: 1serving | Calories: 290kcal | Protein: 7g | Fat: 26g | Fiber: 2g

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Health Benefits

• Almond and coconut flour add fiber and healthy fats not found in a traditional wheat-based pound cake.
• Sugar substitutes significantly reduce the total sugar content of the cake.
• A dense, satisfying dessert that works well in modest slices.