Sugar Free Cream Cheese Pound Cake
Sugar Free Cream Cheese Pound Cake, a simple dessert recipe made with no added sugar, for a moist and buttery cake.
Servings: 12
Equipment
Ingredients
- 3 cups Flour
- 1½ tsp Baking Powder
- 8 ounces Cream Cheese -softenend to room temperature
- 1½ cups Butter -softened to room temperature
- ¾ cup Milk
- 1 ½ cups Sugar Alternative -Granular for baking, see post for details
- 2 tsp Vanilla Extract
- 6 Eggs -Room Temp
Instructions
- Prepare. Preheat your oven to 325°F/160°c and prep your bundt pan well for nonstick. I like to first grease my pan and then dust it lightly with flour.
- Dry Ingredients. In a medium bowl, use a whisk to combine together your flour, baking soda, and optional salt (if you are using unsalted butter).
- Cream. In a stand mixer outfitted with a paddle attachment, beat together the butter, cream cheese and milk until smooth (about two minutes on high). Then add the sugar alternative and beat the ingredients until fluffy (about four to five minutes).
- Eggs. Add the vanilla to the bowl and then add the eggs, two at a time, lightly beating the mixture between additions.
- Combine. Scrape down the side of the mixing bowl and set the speed to slow. Gradually add the dry ingredients from the first bowl to the mixing bowl and beat until just combined, taking care to not overmix.
- Transfer. Carefully transfer the cake batter to your prepared bundt pan. Gently tap the bottom of the bundt pan on your countertop to help settle the batter.
- Bake. Place the bundt pan into your preheated oven and bake for 80-90 minutes or until a toothpick comes out clean. If your cake seems to be browning too quickly after 45 minutes minutes you can loosely place a sheet of foil over the cake. Cool. Allow the cake to cool in the pan for about an hour before removing it. To remove the cake simple invert it on top of a plate or wire cooling rack.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
April 1, 2025*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 364kcal | Carbohydrates: 21g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 142mg | Sodium: 261mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 953IU | Calcium: 44mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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