Even though its still Spring, Summer is in the air! I’m excited to share this super easy Keto pound cake muffins recipe – they totally satisfy your sweet tooth and are only 1.6 net carbs each! Wahhhhuuuuut?
WHAT MAKES POUND CAKE, POUND CAKE?
In case you didn’t know, pound cake gets its name based upon the weight of ingredients in the batter. Traditional pound cake calls for a pound each of flour, butter, eggs, and sugar. You can mix up the flavors by adding various extracts or dried fruit and, they are traditionally baked as a loaf or in a bundt pan. Since I like grab and go dessert (pre-portioned so I don’t go wild), I created these pound cake muffins!
I CHANGED SOME THINGS
Since I needed to make sugar free, grain free, low carb pound cake muffins (say that 5 times fast!), I had to mess with the traditional pound cake formula a bit. I stuck with the basic ingredients but traded them out for keto friendly versions – almond flour, butter, eggs, and sugar substitute.
Instead of using a pound of butter, I used 8 ounces of butter and 8 ounces of sour cream to keep things super moist. I also added a bit of vanilla and almond to elevate the flavor a bit (I’m so fancy – “elevate”? Who says that unless they’re a famous chef?).
HOT BAKING TIPS
A few things I learned from baking – these pound cake muffins take a bit longer to bake than most of my other muffins. They stayed in the oven a solid 30 minutes. I could tell they were done by the golden brown tops and a clean toothpick (just stick it in the center of the muffin and if it comes out clean, you’re good).
Baking with grain free and sugar-free ingredients can get a bit tricky. When you pull these guys out of the oven, transfer out of the muffin pan and on to a cooling rack right away. They will feel a bit “soggy” like they need to bake longer, but as long as they are golden brown on top and that toothpick came out clean, they are done.
COOLING THEM IS KEY
I let them cool on the countertop (on a cooling rack) for about 30 minutes. Then, I transferred them to the refrigerator to cool for another 1-2 hours before eating. The trick to keto recipes like this is that they are ALWAYS best the second day. Everything needs time to set and settle. And, while they are good on day one, they are INSANELY good day 2 and beyond. This has held true for all my keto baked goods – so, if you’re planning on making these for a party or event, do yourself a favor and make them the day before.
While you can probably store them on the countertop, I think they taste best (and probably store longest) in the refrigerator. I put them in an airtight container and take them as I need them.
You can always set it on the countertop for a few minutes before eating to get rid of the fridge-chill, but I like them on the cooler side.
EAT THEM PLAIN OR DRESS THEM UP!
You can eat these muffins however your heart desires! They are great as is but even better with a little salted butter, some mascarpone or…my buttercream frosting (I use this muffin recipe as the base for my keto Strawberry Shortcake Cupcakes!).
Either way, a few berries go great with pound cake muffins -making them a sweet, light, dessert.
POUND CAKE MUFFINS RECIPE
I’ve got the recipe for these super easy and delish pound cake muffins below!
OTHER AWESOME KETO MUFFIN RECIPES
These Lemon Ricotta Muffins
These Cinnamon Roll Muffins
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