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.
STORAGE TIPS
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!
| Servings |
muffins
|
- 2 cups Almond Flour
- 2 tsp baking powder
- 1 cup erythritol (or other sugar sub)
- 4 large Eggs
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- 8 oz salted butter
- 8 oz full-fat sour cream
Ingredients
|
|
- Preheat oven to 350 degrees and line muffin tins with parchment liners. You can also spray them with oil of choice - but grain-free baked goods tend to stick so be sure to cover entire muffin tins.
- In a large bowl, combine the almond flour, baking powder and erythritol. Whisk well until well combined.
- In a separate bowl, combine the eggs, vanilla and almond extracts and lightly beat until smooth.
- Place butter in a microwave safe bowl and melt down (to soften, not to liquid) in 15-second increments until butter is soft and easily blended with a spoon (do not melt completely!)
- Add melted butter and sour cream to egg mixture and mix well until all ingredients are blended together.
- Pour egg mixture into dry and gently fold together until combined. You don't want to overmix, but you do want to make sure everything is blended so you do not see any dry left over
- Evenly distribute the batter between the muffin tins (mine yielded 21 muffins). If you are using a cookie scoop, each muffin tin takes approximately 2 scoops to equal 21 muffins.
- Bake at 350 degrees for 25-30 minutes until slightly golden on top and toothpick comes out clean. Remove from muffin tin and cool on cooling rack. NOTE: When you transfer to cooling rack muffins may not feel cooked (mushy) - as long as the toothpick has come out clean and they are golden on the top, they should be done! They need time to cool and set. Refridgerate for at least 1 hour after cooled. Enjoy!
SERVING SIZE: 1 muffin (makes 21 muffins)
MACROS: 174 calories | 16.5 g fat | 3.8 g protein | 1.6 g net carbs
Nutritional Info Disclaimer: I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using. I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using. All carb counts are based upon total carbs unless otherwise noted.
OTHER AWESOME KETO MUFFIN RECIPES
These Lemon Ricotta Muffins
These Chocolate Coconut Cream Cheese Muffins
These Cinnamon Roll Muffins
*DISCLAIMER: This post is a combination of my personal insights, opinions and thoughts on various topics and products and may contain affiliate or referral links. I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging! Full disclaimers avail. here.