Million Dollar Pound Cake (No Flour, No Sugar)

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Million Dollar Pound Cake (No Flour, No Sugar)

A rich, moist, buttery cake made with simple low-carb ingredients. Perfect for anyone avoiding flour and refined sugar while still wanting a classic pound-cake texture.

 Time

  • Prep: 5 minutes

  • Bake: 40–45 minutes

  • Total: ~50 minutes

Servings

  • 8 slices

 Ingredients

  • 2 cups almond flour (fine, blanched)

  • 4 large eggs, room temperature

  • ½ cup unsalted butter, melted and cooled

  • ½ cup granulated monk fruit sweetener (or erythritol)

  • 1 tsp vanilla extract

  • 1 tsp baking powder

  • ¼ tsp salt

  • Optional glaze:

    • ¼ cup powdered monk fruit sweetener

    • 1–2 tbsp unsweetened almond milk

 Instructions

  1. Preheat oven to 325°F (165°C). Grease a loaf pan or line with parchment.

  2. In a bowl, whisk eggs and sweetener until smooth.

  3. Add melted butter and vanilla; mix well.

  4. Stir in almond flour, baking powder, and salt.

  5. Pour batter into pan and smooth the top.

  6. Bake 40–45 minutes, until golden and a toothpick comes out clean.

  7. Cool 15 minutes before slicing.

  8. (Optional) Drizzle with glaze once fully cooled.

 Description Notes

  • Moist, buttery crumb similar to classic pound cake

  • Light sweetness without sugar

  • Naturally gluten-free

Tips for Best Results

  • Use room-temperature eggs for better texture

  • Let the cake cool fully before slicing

  • If browning too fast, loosely cover with foil

  • Almond flour must be fine, not almond meal

Nutritional Info (Per Slice – Approx.)

  • Calories: ~210

  • Protein: 7g

  • Fat: 18g

  • Carbs: 4g net

  • Sugar: 0g
    (Values may vary by brand)

 Benefits

  • No refined sugar

  • No wheat flour

  • Lower carb than traditional pound cake

  • Gluten-free

  • Suitable for low-sugar lifestyles

 Q & A

Q: Can I use coconut flour?
A: No. Coconut flour absorbs much more liquid and will ruin the texture.

Q: Can I make it dairy-free?
A: Yes. Use melted coconut oil or vegan butter.

Q: Why did my cake sink?
A: Over-mixing or opening the oven too early can cause sinking.

Q: Can I store it?
A: Yes. Keep covered at room temp for 2 days or refrigerate up to 5 days.

Q: Can I freeze it?
A: Absolutely. Wrap slices tightly and freeze up to 2 months.

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