Sugar Free Pound Cake
Sugar Free pound cake is buttery, moist, and perfectly sweet. Discover the secret ingredients to a rich guilt-free dessert recipe.
Servings: 16
Equipment
Ingredients
- 3 cups Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda.
- ¼ tsp Salt.
- 2 cups Sugar Alternative --Use a granular sugar alternative that measures like sugar and that can also be baked with.
- 1 cup Butter --Unsalted butter softened
- 6 Eggs --Large eggs at room temperature
- 1¼ cups Sour cream
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
Instructions
- Prepare. Preheat your oven to 325°F (163°C). Also, grease and lightly flour your bundt pan or loaf pan.
- Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, baking soda, and salt.
- Cream. In a large mixing bowl, beat together the softened butter and sugar substitute until light and fluffy (about three to four minutes).
- Wet ingredients. Add the eggs to the mixing bowl one at a time, mixing between additions. Then mix in the extracts (vanilla and almond) along with the sour cream, mixing until smooth.
- Combine Scrape down the sides of your mixing bowl, Then set the mixer on low and slowly add the dry ingredients from the first bowl to the mixing bowl, Mix until just combined, avoiding over mixing the ingredients.
- Transfer Evenly spread the cake batter in your prepared pan. Then gently tap the bottom of the pan on your countertop a few times to settle the batter.
- Bake. Bake for 55-70 minutes or until a toothpick comes out clean. This cake will most likely not brown like a regular cake because there is no added sugar in it. Also, baking times can vary depending on the pan you are using.
- Cool Allow your cake to cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack to cool completely.
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.
posted:
March 13, 2026*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: 247kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 218mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 556IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1mg
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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