This moist and delicious cottage cheese pound cake is a low carb and high protein treat. Made with a combination of low carb flours, whey protein powder and blended cottage cheese, this is a tasty low carb and gluten-free cake.
This low carb protein pound cake was a huge hit. The cake was moist and firm with a slightly buttery flavor. There will be other flavor variations coming your way as this is now our healthy pound cake to make!
Sometimes, when you first bake a recipe, you want to run out with samples and yelling, "try this, it's low carb". This is one of these recipes that I was very excited about and now want to make this in other flavors!
With just 156 calories a slice, with 8 grams of protein and 3 net grams of carbohydrates this is a great pound cake recipe for all diets! Low carb, diabetic and gluten-free this ticks many boxes.
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Calories in a Pound Cake
The number of calories in pound cake can vary depending on the recipe and the size of the slice. On average, a 1 slice serving of pound cake contains about 250-35 calories. This is mainly due to the wheat flour and sugar used. Whilst our low carb and sugar-free version has just 156 calories.
Why You Will Love This Recipe
Apart from our joint excitement on how well this recipe turned out, here's a few more reasons to reach for your baking tin and mixing bowl!
- Low-Carb and Keto-Friendly: Made with almond flour, coconut flour, and a low-carb sweetener, this pound cake is perfect for anyone following a keto or low-carb diet.
- Protein-Packed: With the addition of cottage cheese and whey protein powder, this cake is higher in protein than traditional pound cakes, making it a more satisfying and nutritious treat.
- Moist and Tender: The cottage cheese and combination of flours ensure that this pound cake is moist and tender, not dry or crumbly like some low-carb baked goods can be.
- Delicious Flavor: The rich butter, vanilla extract, and subtle tang from the cottage cheese create a delicious flavor profile that will satisfy your sweet tooth without the sugar.
- Simple Ingredients: The ingredients are easy to find and straightforward, making this recipe accessible and simple to prepare.
- Versatile: Enjoy this pound cake plain, or customize it with your favorite keto-friendly toppings like whipped cream, berries, or a sugar-free glaze.
- Great for Any Occasion: Whether you’re looking for a quick snack, a breakfast treat, or a dessert to share, this keto pound cake is versatile enough to fit any occasion.
Ingredients
With a mix of low carb flours, whey protein powder and cottage cheese, they come together to make a firm, yet moist low carb pound cake.
- Almond Flour - Provides a nutty flavor and a low-carb alternative to traditional flour.
- Coconut Flour - Absorbs moisture well and contributes to the cake's structure, while keeping it low-carb.
- Whey Protein Powder -Adds extra protein and helps with the cake's texture.
- Sweetener - we use allulose but any other low carb sweetener of your choice can be used, such as monkfruit or Swerve.
- Cottage Cheese - blend the cottage cheese with a hand blender or food processor for a smooth, lump free texture. Use full fat cottage cheese for the best results. Cottage cheese makes a great substitute for sour cream in cakes.
- Butter - unsalted and at room temperature
- Eggs - use a room temperature.
- Almond Milk - can be substituted with coconut milk.
- Vanilla - essential for any pound cake.
- Baking Powder & Baking Soda - a combination of leavening agents to provide a boost with the absence of no gluten.
How to Make Cottage Cheese Pound Cake
Mix eggs, butter, sweetener, vanilla and add the cottage cheese.
Mix the dry ingredients together.
Combine the wet and dry and spoon into a loaf tin.
Bake until the cottage cheese cake is firm, slice and enjoy!
Storage
Place the pound cake in an airtight container and store it in the refrigerator. It will stay fresh for up to 1 week. Allow the cake to come to room temperature before serving for the best texture and flavor.
Freezing
To freeze the pound cake, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe bag or container. It can be frozen for up to 3 months.
When ready to enjoy, thaw the pound cake in the refrigerator overnight. You can then bring it to room temperature or warm it slightly in the microwave or oven before serving.
Recipe Tips
Ensure all your ingredients, especially the eggs and butter, are at room temperature before mixing. This helps them combine more smoothly and evenly.
A light-colored metal loaf pan prevents the cake from browning too quickly on the outside before the inside is done. If using a dark pan, reduce the baking temperature by 25°F (about 15°C).
Different low-carb sweeteners can vary in sweetness, so adjust the amount to suit your taste preferences. Start with the recommended amount and taste the batter before baking.
More Low Carb Pound Cakes
Pound cakes are a great cake and we have a few low carb versions that you may enjoy:
Cottage Cheese Pound Cake
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 2 oz butter softened
- 2 large eggs room temperature
- 3.5 oz allulose or other low carb sweetener
- 3.5 oz cottage cheese, blended
- 1 tablespoon vanilla
- 1 oz coconut flour
- 2 oz almond flour
- 1 oz whey protein powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1.7 oz almond milk
Instructions
- Preheat the oven to 180C/350F degrees and line a 1lb loaf tin with parchment paper.
- In a large mixing bowl add the butter and sweetener and whisk until light and creamy.
- Add the eggs and vanilla.
- Whisk in the blended cottage cheese.
- In another bowl, add the dry ingredients and mix well to combine.
- Add the dry ingredients to the wet and whisk well. Add the almond milk and add any more if the cake batter is too thick.
- Spoon into the prepared loaf tin and bake for 25-30 minutes until golden and firm. If the cake starts to brown too quickly, cover the loaf tin with silver foil.
- Cool in the tin for a couple of minutes, then remove the cake from the tin by lifting the parchment paper and cool on a wire cooling rack.
- Slice, serve and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
Sl
Sounds so yummy!! I want to make it but do t have a scale to measure oz. Can you tell me measurements in t, T and cups. Thanks
Angela Coleby
2 oz butter, softened = 4 tablespoons (½ cup)
2 large eggs, room temperature = No conversion needed
3.5 oz allulose (or other low-carb sweetener) = About ½ cup
3.5 oz cottage cheese, blended = About ½ cup
1 tablespoon vanilla = No conversion needed
1 oz coconut flour = About ¼ cup
2 oz almond flour = About ½ cup
1 oz whey protein powder = About ¼ cup
1 teaspoon baking powder = No conversion needed
¼ teaspoon baking soda = No conversion needed
½ teaspoon salt = No conversion needed
1.7 oz almond milk = About ⅓ cup
These conversions should work well for your recipe!
Alison Errington
Hi, can I use Hemp powder instead of protein powder?
Angela Coleby
I have not tried it but it should work. The taste may be altered though.