Sugar-Free Pound Cake
Moist, tender, and guilt-free, this sugar-free pound cake delivers classic comfort without the sugar. Perfect for breakfast, snacks, or dessert, it’s rich, versatile, and easy to customize with berries, citrus zest, or sugar-free chocolate.
Ingredients
- 1 ½ cups unsalted butter softened (or coconut oil for dairy-free)
- 1 ½ cups powdered erythritol or monk fruit sweetener
- 6 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour or 1:1 gluten-free flour blend for gluten-free
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsweetened almond milk or heavy cream
- Optional Add-Ins:
- Zest of 1 lemon or orange
- ½ tsp almond extract
- Sugar-free chocolate chips or berries
- Ingredient Substitutions:
- Butter: Dairy-free butter or coconut oil
- Sweetener: Allulose or monk fruit blend
- Flour: Gluten-free 1:1 blend
- Milk/Cream: Almond oat, or coconut milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Beat butter and powdered sweetener in a large bowl 3–5 minutes until light and fluffy.
- Add eggs one at a time, then vanilla extract, mixing gently.
- Whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients (in 3 parts) with milk/cream (in 2 parts) to the butter mixture, starting and ending with flour. Mix gently.
- Fold in optional add-ins.
- Pour batter into prepared pan and smooth the top. Bake 50–60 minutes, checking at 45 minutes to prevent overbrowning.
- Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
- Tip: Powdered sweeteners prevent grainy texture; avoid overmixing.
Notes
Serve plain or with sugar-free whipped cream, berries, or glaze.
Store in an airtight container at room temperature up to 3 days, refrigerated up to 1 week, or frozen 1–2 months.
Can be made ahead; flavors meld and texture improves after a few hours.
Gluten-free: Use 1:1 gluten-free flour blend.
Dairy-free: Use coconut oil or non-dairy milk.
Avoid dense cake: Mix gently and use powdered sweeteners.