A delicious sugar free brown butter pound cake that is gluten free and grain free. Only 200 calories and only 3 net carbs per thick slice.
Sugar Free Brown Butter Pound Cake
I’ve fallen in love with a brown butter extract I recently found while shopping at Walmart. The taste is buttery with a hint of a brown sugar flavor. And, it is a great way to jazz up a boring plain greek yogurt.
And when I was working on a brown butter pound cake recipe, I knew this was the flavor I wanted to add. Because the extract already tastes like brown sugar, I wouldn’t need to add any molasses. I would have normally added a small amount of organic blackstrap molasses to achieve a brown sugar flavor.
So needless to say, this is now a staple in my spice cupboard to lower the sugar in recipes. I can’t wait to be able to use the extract in more recipes in the future. But for now, let’s talk about the sugar free pound cake I created.
For this recipe, I decided to base if off my go to low carb gluten free bread recipe. The biggest change was changing the coconut flour and almond flour ratio. Instead of a 1:1 ratio, I increased the almond flour and kept the same amount of coconut flour.
Because I wanted more of a pound cake texture, I knew the changes I made would help. If I had used the same ratios, I suspected the outcome would be more bread like. I wanted a moist dense bread just like pound cake.
To give the sugar free pound cake more density, I added a little bit of cream cheese. Even though I changed the ratios, I knew I needed a little more help with the density. The cream cheese helped give a good pound cake texture.
If you don’t have cream cheese, I’ve read that some people have used sour cream. I’m curious to try adding heavy whipping cream in the future. But I didn’t want to make any major adjustments until I see how this recipe panned out.
I think the addition of a heavy cream would make the bread taste even more decadent. For a sugar free pound cake, it doesn’t really taste like it is sugar free. And the look is similar to a white flour based pound cake.
To top it off, I added a small amount of whipped cream. Feel free to add some strawberries like the photos. The taste is just heavenly!
On a side note, I’ve recently tested out a cheesecake recipe using the same extract. Since I had some left in the fridge, I decided to smear a small amount on top of a piece of pound cake. The combination was so rich and delicious, and it was better than the whipped cream.
In the future, I’d love to tone this recipe down a bit and see if I could turn it into an angel food cake. The texture is close, but I don’t think the liquid in the recipe would help. Either way, something to think to add to my recipe testing to-do list in the future!
If for some reason you take this out of the oven too soon and the middle is a little wet, that’s ok. Either put it back in the oven and bake longer or, place it in the fridge for a couple hours. With all the moisture in the recipe, I found it was best to just let it fully cool in the fridge.
- ½ cup coconut flour
- 1 cup almond flour
- ½ package cream cheese, room temperature (112 grams)
- 8 eggs, large
- ½ cup unsweetened almond milk
- ¾ cup Swerve sweetener (or other granulated sweetener)
- 1 stick unsalted butter
- ½ tsp browned butter extract
- ½ tsp butter extract
- ½ tsp salt
- ½ tsp baking powder
- Preheat the oven to 325 deg F.
- In a large mixing bowl, blend together the cream cheese and melted butter. When well mixed, add in the eggs and unsweetened almond milk.
- When well combined, add in the browned butter extract and butter extract.
- In another bowl, mix together the dry ingredients of coconut flour, almond flour, Swerve sweetener, salt, and baking powder.
- With the mixer on low, slowly add in the dry ingredients until well blended.
- Spray or butter a 9x5 bread pan and fill in the batter.
- Bake for an hour and a half, checking the middle with a tooth pick after an hour so it does not over cook.