Low Carb Coconut Almond Poundcake

Low Carb Coconut Almond Poundcake

A moist and delicious cake with almond and coconut flours, extracts and "nuts"!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Calories 365 kcal


  • 2 cups Almond Flour
  • 3/4 cup Coconut Flour
  • 2/3 cup Truvia Baking Blend
  • 1/4 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Xanthan Gum
  • 8 ounces Cream Cheese softened
  • 2 tablespoons Sour Cream
  • 6 large Eggs
  • 3/4 cup Milk
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon Coconut Extract
  • 1 teaspoon Almond Extract
  • 8 ounces Butter melted
  • 1 1/2 cups Unsweetened Coconut shredded
  • 1/2 cup Sliced Almonds chopped


  1. Preheat oven to 350.

  2. Grease or use nonstick spray on a bundt cake pan.

  3. Melt butter and set aside.

  4. In a mixing bowl, mix flours, Truvia, salt, baking powder, baking soda and xanthan gum together and set aside.

  5. With a mixer in a separate mixing bowl, cream the cream cheese and then add sour cream and mix until smoothly blended.

  6. Add eggs slowly, one at a time until smoothly blended at each stage. 

  7. Add milk and extracts and blend until smooth.

  8. Add the butter and blend until smooth.

  9. Hand mix in the shredded coconut and chopped sliced almonds.

  10. Pour thick batter evenly into the bundt cake pan.

  11. Bake for 45 minutes or until a toothpick inserted comes out clean.

  12. Let cool for 10 minutes and then turn cake out onto a cookie rack to cool completely.

  13. Cut and enjoy!

Recipe Notes

The perfect blending of my husband's favorite flavor and mine... into one cake!  And it's low carb!  

You can find Xanthan Gum practically everywhere now.  Walmart, Whole Foods, Earth Fare, Fresh Market and many regular grocery stores.

Nutrition Facts
Low Carb Coconut Almond Poundcake
Amount Per Serving
Calories 365 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 16g100%
Cholesterol 117mg39%
Sodium 268mg12%
Potassium 181mg5%
Carbohydrates 10g3%
Fiber 5g21%
Sugar 2g2%
Protein 8g16%
Iron 1.5mg8%
Calcium 104mg10%
Vitamin C 0.1mg0%
Vitamin A 675IU14%
Net Carbs 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

A variation on the coconut pound cake… as promised!  If you love almond and coconut flavors… you will really like this pound cake.  My husband went back and got a second piece!  (Okay… so did I, but I did have some carbs to play with!)

To be honest, on this cake, I couldn’t tell it from the wheat flour version.  The texture was the same.

By the way, on the cake pictured, I didn’t have large eggs and so I just used 5 extra large eggs.

In my town… the local bakery is famous for its almond cake.  It is the base for all their cakes and cupcakes.  You actually have to ask for vanilla instead of the almond flavor if you want it!   I was really missing these cakes , but this recipe helped make up for that loss!!!

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    • lowcarb4ever23 says:

      Thanks Mary! I’m glad you enjoyed it!. I’m still working on other recipes. Bread is my number one recipe to try to perfect right now. I’ve had several duds on bread and several hits, but too high carb. Hopefully today will be a good day. I am praying that my bread rises and is a good low carb option!

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