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Delight in the holiday spirit with our Keto Eggnog Pound Cake. This exquisite treat is the ultimate low-carb and sugar-free indulgence, featuring a moist pound cake infused with creamy sugar-free eggnog. Topped with a decadent eggnog glaze, it's a holiday delight that will satisfy your cravings while keeping you on track with your low-carb lifestyle. Enjoy the festive flavors in every bite!
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MORE KETO & LOW CARB DESSERT RECIPES
Thanksgiving is in the rearview and Christmas is on the horizon!
I don't know about you but, as soon as this day hits I am all about the holiday sweets!! And, just because we are low carb doesn't mean that we can't enjoy them just like everyone else, right?
Of course, I am right!
The holidays are all about sweet treats and desserts and I will not be denied my fair share of them, and I won't let you be denied either.
I got your back friend!
This holiday sweet treat is a low carb and keto update of a recipe that has been on the blog for a long time and has been a long-standing fan and family favorite for years.
If you like eggnog and moist, tender pound cake, then this recipe is made for you!
It is so rich and decadent that you will swear you are cheating but I promise you that you are not!
With less than 6 net carbs per serving, you can feel good about indulging in this amazing Christmas treat.
INGREDIENTS NEEDED TO MAKE KETO EGGNOG POUND CAKE
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Wholesome Yum Almond Flour
- Wholesome Yum Coconut Flour
- gluten-free baking powder
- xanthan gum
- pink salt
- Besti Monk Fruit and Allulose Sweetener
- pure vanilla extract
- Sugar-Free Eggnog
- Besti Monk Fruit and Allulose Powdered Sweetener
HOW TO MAKE KETO EGGNOG POUND CAKE
Please see the recipe card below for the complete recipe, including measurements and cooking time!
Preheat the oven to 350 degrees F. Grease a 10 x 5 loaf pan with butter or coconut oil spray and line it with parchment paper for easy removal. Grease or spray the parchment paper as well.
In a medium bowl whisk together almond flour, coconut flour, baking powder, xanthan gum, salt, nutmeg, and cinnamon, and set aside.
In the bowl of a stand mixer, cream butter until smooth, and slowly add in the sweetener until all combined. Beat on medium speed until light and cream and color pales. Add in eggs, one at a time, beating well after each addition. Add the vanilla.
Alternating between the flour mixture and eggnog, add them in starting and ending with the flour.
Spoon batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted in the center, comes out clean. If the cake begins to brown more than you like tent it with foil. Let the cake rest in the pan for 20 minutes before removing it from the pan and placing it on a cooling rack to cool completely.
Drizzle with the eggnog glaze.
FAQS ABOUT KETO EGGNOG POUND CAKE
Can I double this Keto Eggnog Pound Cake and bake it in a bundt pan? Pound cake is usually a pretty forgiving cake to bake. I have not doubled this recipes as it is just two of us here so no need for tons of cake but, if you do double it I would just add a bit of time to the baking and check with a toothpick to make sure it is done through.
Can I make this Keto Pound Cake without the eggnog? If you want a delicious pound cake but are not a fan of eggnog you can replace the eggnog with sour cream, or heavy whipping cream, or even buttermilk. You might need to add a bit more sweetener or flavoring though.
Why does the bottom of your Keto Eggnog Pound Cake look burnt? I use a Monk Fruit and Allulose sweetener and Allulose can cause baked good to become a bit darker than other keto sweeteners. I assure you that it is not burnt nor does it taste burnt but, if you prefer a lighter cake, you can use an erythritol blend like this one.
Last thoughts about Keto Eggnog Pound Cake
My Dad, who was my biggest supporter and fan, passed away 11 years ago. He was a HUGE pound cake lover.
I mean like this man could eat an entire Sara Lee pound cake all by himself!!
So when I came up with the original non-keto version of this recipe years ago it was in memory of him.
That is why this recipe is so near and dear to my heart and why it took me a while to convert it to keto. I wanted to make sure it was just right before I shared it with y'all.
So when my photographer texted me that this ketop pound cake was amazing (she is NOT keto) I knew I had done what I set out to do!
When I can win over the Mr. AND my photographer I know that I am on to something and feel pretty safe in doing the happy foodie dance for a recipe well written!
Let me know what you think about this recipe in the comments!
MORE KETO AND LOW CARB HOLIDAY DESSERT RECIPE IDEAS
- Keto Chai Sugar Cookies with Espresso Glaze
- Keto Snowball Cookies
- Keto Sugar Cookie Bars
- Keto Pumpkin Pie
- Chocolate Peppermint Ganache Pie
- Keto Chocolate Swiss Roll Cake
Keto Eggnog Pound Cake
For the cake
- 2 cups Wholesome Yum Superfine Almond Flour sifted
- 1 cup Wholesome Yum Coconut Flour
- 1 tablespoon gluten-free baking powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon pink salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter room temperature
- 2 cups Besti Monk Fruit and Allulose Crystilized Sweetener
- 6 eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup Sugar-free eggnogg
To make the cake
- Preheat the oven to 350 degrees F.
- Grease a 10 x 5 loaf pan with butter or coconut oil spray and line it with parchment paper for easy removal. Grease or spray the parchment paper as well.
- In a medium bowl whisk together almond flour, coconut flour, baking powder, xanthan gum, salt, nutmeg, and cinnamon, and set aside.
- In the bowl of a stand mixer, cream butter until smooth, and slowly add in the sweetener until all combined. Beat on medium speed until light and cream and color pales.
- Add in eggs, one at a time, beating well after each addition. Add the vanilla.
- Alternating between the flour mixture and eggnog, add them in starting and ending with the flour.
- Spoon batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center, comes out clean. If the cake begins to brown more than you like tent it with foil.
- Let the cake rest in the pan for 20 minutes before removing it from the pan and placing it on a cooling rack to cool completely.
To make the glaze
- In a small mixing bowl, add the powdered sweetener. Whisk in a tablespoon of the sugar-free eggnog then continue adding eggnog until desired consistency.
- Spoon over cooled cake.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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