With summer bathing suit season in full swing, celebrate an independence from carbs this Independence Day with an amazing, and keto-friendly, pound cake! With no added sugar or white flour, you’ll be amazed by how satisfying a dessert can be in so few net carbs (around 7g per serving).

I’ve adapted this recipe from George Stella, former Food Network chef and author of 10 low-carb cookbooks (his son Christian Stella also does a lot of the food photography on this blog), to be made easily with the PantryChic Smart Storage System. Many of us use our PantryChic to store and dispense flour and sugar, but this recipe shows that it can be equally indispensable with alternative ingredients such as almond flour and Splenda.

When served with sugar-free whipped cream and a mixture of fresh berries you’ll get a dessert that’s dressed in red, white, and blue—a perfectly patriotic way to enjoy something sweet, yet guiltless, on the Fourth.

SmartCanister Lineup

This recipe is made easiest if you are using PantryChic SmartCanisters to store almond flour, granulated Splenda (see my NOTE about granulated Splenda below the ingredients list in the recipe at the bottom of this post), baking powder, and salt. 

If you are not already storing all of these ingredients in their own SmartCanister, you can always use the PantryChic's scale function to manually add an ingredient.

Line a Loaf Pan

Start by placing an oven rack in the center position and preheating the oven to 375°F.

Line a loaf pan with parchment paper and then spray with vegetable oil spray. The easiest way to line a loaf pan is to set out a piece of parchment under the pan and then cut squares off each corner as seen in the picture above. Once pushed down into the pan it will fold upward to cover all four sides.

Dispense the Dry Ingredients

Place a large mixing bowl on the PantryChic scale. Dispense 2 1/2 cups almond flour, 1 1/2 cups (50g) granulated Splenda, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Stir together.

Mix Up a Batter

In the bowl of an electric mixer, beat together softened butter, softened cream cheese, eggs, and vanilla extract, until smooth.

Add the dry ingredients to the wet ingredients in the electric mixer and continue beating, just until all has come together into a cake batter.

Bake the Cake

Bake 55 minutes or until the top has browned and a toothpick inserted into the center comes out clean. Let cool at least 10 minutes if serving warm. Otherwise, cool completely before serving.

This pound cake is RICH and satisfying, a thin slice is all you need—or slice thick and then cut those in half vertically to make 12 servings. Serve with sugar-free whipped cream and plenty of fresh berries, if desired.

Recipe: Low-Carb Pound Cake

Active Prep Time: 10 mins ∙ Cook Time: 55 mins ∙ Serves: 12

SmartCanister Ingredients

2 1/2 cups (280g) almond flour

1 1/2 cups (50g) measure for measure granulated Splenda (see note below)

1 1/2 teaspoons (5.3g) baking powder

1/2 teaspoon (3g) salt

Other Ingredients

Vegetable oil spray

3/4 cup (169g) unsalted butter, softened

6 ounces (3/4 brick) cream cheese, softened

6 large eggs

2 teaspoons (10g) vanilla extract

NOTE: The Splenda or sucralose used in this recipe is labeled “granulated” and usually sold in large bags equal to 5-pound bags of sugar. It is very light but measures cup for cup the same as sugar, making it ideal for baking. When stored in a SmartCanister, the canister should be assigned to “other” and each cup weighs only 33.3g. The current PantryChic setting for Splenda should not be used for granulated Splenda, as it was based on the much heavier and more concentrated powdered form that is mostly used for sweetening coffee. This is something we will look into updating in the future. 

If you do not use Splenda, 1 1/2 cups of any heat-stable sugar substitute that measures cup for cup the same as sugar can be used in this recipe.

DIRECTIONS

1. Place oven rack in the center position and preheat oven to 375°F. Line a loaf pan with parchment paper and then spray with vegetable oil spray.
2. Place a large mixing bowl on the PantryChic scale. Dispense 2 1/2 cups almond flour, 1 1/2 cups (50g) granulated Splenda, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Stir together.
3. Meanwhile, in the bowl of an electric mixer, beat together softened butter, softened cream cheese, eggs, and vanilla extract, until smooth.
4. Add the dry ingredients to the wet ingredients in the electric mixer and continue beating, just until all has come together into a cake batter.
5. Pour the cake batter into the lined and greased loaf pan and smooth out the top.
6. Bake 55 minutes or until the top has browned and a toothpick inserted into the center comes out clean. Let cool at least 10 minutes if serving warm. Otherwise, cool completely before serving. Store refrigerated.