Pound Cake with Yogurt Glaze (Almond Flour)

An easy one bowl Almond Flour Pound Cake recipe with a moist, buttery vanilla crumb and perfect as a breakfast cake or afternoon tea. Bonus, this is a gluten free pound cake made with almond flour and low carb keto approved with 3 grams of net carbs per slice.

5 eggs, at room temperature for 30 minutes
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup coconut oil or butter, melted
3 cups almond flour
1 Tbsp. baking powder
¼ cup unsweetened almond milk
1 Tbsp. pure vanilla extract

Yogurt Glaze:
1 cup Monk Fruit Sweetener with Erythritol (Powdered)
2-4 Tbsp. Greek yogurt

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 9x5" loaf pan with a piece of parchment paper overhanging for lifting. Lightly oil the paper with coconut oil. Set it aside.

Make the Pound Cake:
In a mixing bowl or the bowl of your stand mixer using the paddle attachment, whisk together eggs, sweetener, melted coconut oil (or butter), vanilla and almond milk. Whisk on high speed for 30-45 seconds or until well combined and slightly foamy on top.

Add in the almond flour and baking powder and stir with a silicone spatula or on low-speed with the paddle attachment until the batter is wet and slightly thick. It should be easy to pour in the pan, much thicker than wheat-based cake batter, but not overly dry either.

Transfer the cake batter onto the loaf pan and smooth top with the back of a spoon.

Bake in the center of your oven for 45-55 minutes or until golden brown on top and a toothpick inserted in the center comes out clean and dry.

Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper flaps.

Transfer to a cooling rack to cool completely for 3 hours before slicing.

Make the Yogurt Glaze:
Stir together the powdered sweetener and yogurt until a thick glaze forms. Add more sweetener to thicken or more yogurt or a touch of almond milk for a runnier glazing.

Drizzle over the cooled pound cake and decorate with fresh berries.

You can place the cake for a few minutes in the freezer to set the glazing if too runny.

Storage: Store your cake in the fridge in a sealed container for up to 4 days. Slice just before serving to keep the pound cake moist.

Makes 16 slices.

Nutritional Information:
Per slice: Net Carbs 3g | Fat 23.1g | Protein 7g | Calories 244.5kcal