The Perfect Low Carb Keto Pound Cake Buttery Moist and Never Dry

Instructions:

1. Preheat the oven to 325°F (160°C). Grease your 9x5 inch loaf pan generously, and line it with parchment paper leaving an overhang 'sling' for easy removal.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
3. In the bowl of the stand mixer, combine the softened butter, cream cheese, and the granulated keto sweetener. Beat on medium-high speed for 5-7 minutes, until the mixture is light, pale, and fluffy. This step is vital for the classic pound cake texture.
4. Reduce the mixer speed to medium-low. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stop and scrape down the bowl frequently.
5. Mix in the vanilla extract until just combined. The mixture may look slightly curdled, which is normal for high-fat keto batters.
6. Add the dry ingredient mixture to the wet mixture. Mix on the lowest speed until just combined—only until no streaks of flour remain. Do not overmix.
7. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 65–75 minutes at 325°F (160°C).
9. At the 45-minute mark, check the cake. If browning too quickly, loosely tent it with aluminium foil. The cake is done when a skewer inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 15 minutes.
11. Use the parchment sling to carefully lift the cake out of the pan. Transfer to a wire rack and allow it to cool completely (at least 45 minutes) before slicing, as keto cakes are structurally fragile when hot.