Butter Pound Cake
Butter Pound Cake

Butter Pound Cake

Recipes   Gluten Free     Sweets     The Classics    


  • 3 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 cup Swerve, Granular
  • 4 large eggs
  • 2/3 cup unsweetened almond milk
  • 1 1/2 tsp pure vanilla extract


  1. Preheat oven to 325F and grease a 9x5 inch loaf pan very well.
  2. In a medium bowl, mix together almond flour, coconut flour, baking powder, and salt. Set aside.
  3. With a stand or hand mixer, beat the butter and Swerve together until light and fluffy.
  4. Add eggs and vanilla and beat on medium speed until well combined.
  5. Beat in half of the almond flour mixture and almond milk to the wet ingredients, then beat in the remaining almond flour mixture.
  6. Transfer to the prepared loaf pan and bake 40 minutes. remove from oven and cover loosely with aluminum to prevent overbaking. Bake for 20 more minutes.
  7. Remove from oven and take off aluminum foil, and let cool in the pan 15 minutes.  After 15 minutes flip out onto a wire rack to cool completely.
Butter Pound Cake
Nutrition Facts

Serving Size 1 slice

Servings 16

Calories 210
Total Fat 18g
Total Saturated Fat 5g
Cholesterol 60mg
Sodium 190mg
Total Carbs 18g
Dietary Fiber 4g
Sugars 2g
Swerve 12g
Protein 7g
Net Carbs: 2