Table of Contents
Description
This Keto Strawberry Pineapple Pound Cake is moist, fruity, sugar-free, and low-carb — a tropical twist on a classic dessert you’ll love!
🌴 Introduction
If you’ve been missing bakery-style pound cake on your keto or low-carb lifestyle, you’re in for a treat! This Keto Strawberry Pineapple Pound Cake brings a sunny island flavor to your dessert plate — without the sugar overload. Imagine a buttery, moist, soft pound cake infused with sweet strawberries and a refreshing pineapple twist, all while staying low-carb, gluten-free, and keto-friendly. Yes, it’s possible!
Growing up, pound cake was always one of those desserts that felt comforting, nostalgic, and perfect for any occasion — from Sunday brunch to holiday gatherings. But traditional pound cake is loaded with sugar and flour. That’s why this easy healthy recipe is such a win for keto dessert lovers. It keeps all the classic pound cake goodness but swaps in smart low-carb ingredients to make it guilt-free.
This cake has a light tropical flavor that feels like a vacation in every bite — moist, fruity, and extremely satisfying with a cup of coffee, tea, or as an after-dinner treat. Whether you’re following a keto lifestyle, looking for a sugar-free dessert, or simply wanting a healthier homemade cake recipe for your family, this one deserves a spot on your “must-bake” list. 🍍🍓
🧰 Recipe Equipment
To make this keto pound cake, you’ll need:
- 9×5-inch loaf pan
- Mixing bowls (2 medium)
- Electric hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Parchment paper
- Toothpick for testing doneness
- Cooling rack
📊 Recipe Stats
| Category | Value |
|---|---|
| Prep Time | 12–15 minutes |
| Bake Time | 45–55 minutes |
| Total Time | 60–70 minutes |
| Servings | 10–12 slices |
| Difficulty Level | Easy |
| Diet Type | Keto, Low-Carb, Gluten-Free, Sugar-Free |
🛒 Ingredients
For the Pound Cake Batter:
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ cup unsalted butter, softened
- ¾ cup powdered erythritol or monk fruit sweetener
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup unsweetened almond milk
- ½ cup chopped fresh or frozen strawberries
- ¼ cup chopped sugar-free pineapple or pineapple extract (see notes)
Optional Glaze (Sugar-Free):
- ¼ cup powdered erythritol
- 1–2 tbsp heavy cream or almond milk
- ¼ tsp pineapple extract
- 2–3 mashed strawberries for color (optional)
🧾 Ingredient Notes
- Almond Flour: Creates a soft, moist crumb that mimics traditional pound cake.
- Coconut Flour: Helps balance the almond flour and gives structure — a little goes a long way.
- Erythritol or Monk Fruit: A zero-sugar sweetener that keeps the cake keto-friendly.
- Strawberries: Fresh or frozen both work — if frozen, thaw and drain excess moisture.
- Pineapple Flavor: Because pineapple is higher in carbs, using sugar-free pineapple flavoring or chopped low-carb pineapple alternative helps keep carbs low while keeping the tropical taste.
👩🍳 Step-by-Step Instructions
Step 1: Prep the Baking Pan
Line your loaf pan with parchment paper and preheat your oven to 350°F (180°C). This helps the cake release easily and ensures even baking.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together almond flour, coconut flour, and baking powder until well combined. This prevents clumps and helps the batter stay light.
Step 3: Cream the Butter & Sweetener
Using a hand mixer, beat the softened butter and powdered sweetener for 2–3 minutes until light, fluffy, and pale. This step gives your cake that classic pound cake “airy yet dense” texture.
Step 4: Add the Eggs & Flavor
Add eggs one at a time, mixing after each addition. Stir in vanilla extract and almond milk until fully incorporated and creamy.
Step 5: Fold in the Fruit
Gently fold strawberries and pineapple (or pineapple extract) into the batter with a spatula. Avoid over-mixing — this keeps the crumb tender and moist.
Step 6: Bake to Perfection
Pour batter into the pan, spread evenly, and bake for 45–55 minutes. The top should be golden, and a toothpick inserted in the center should come out clean or with a few crumbs.
Step 7: Cool & Glaze
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. If using glaze, drizzle once the cake is fully cooled so it doesn’t melt.
💡 Pro Tips & Variations
- Berry Swap: Replace strawberries with blueberries or raspberries for a berry twist.
- Extra Moisture: Add 2 tbsp sour cream or Greek yogurt to make the cake even richer.
- Nut-Free Option: Replace almond flour with sunflower seed flour (same measurement).
- Storage Tip: Wrap tightly in plastic or store in an airtight container to keep fresh longer.
🍽 Serving Suggestions
This cake tastes amazing:
- Slightly warm with a pat of butter
- Chilled with fresh strawberries on top
- With a cup of coffee or keto hot chocolate
- As a brunch dessert or afternoon snack
- Topped with sugar-free whipped cream for a fancier presentation
🧊 Storage Information
- Room Temperature: Store for up to 3 days in an airtight container.
- Refrigerator: Stays fresh for 5–6 days — recommended for best texture.
- Freezer: Freeze slices for up to 2 months. Wrap individually to reheat only what you need.
🔥 Nutrition Facts (Per Slice)
- Calories: ~215
- Fat: 19g
- Net Carbs: 4–5g
- Protein: 6g
(Values may vary based on brands of sweetener and fruit used.)
This Keto Strawberry Pineapple Pound Cake is proof that you can enjoy tropical flavors and bakery-style treats while staying committed to your low-carb lifestyle. It’s fruity, moist, comforting, and makes the perfect dessert for family gatherings, brunch, or weekend baking. Bring some sunshine to your kitchen and give this recipe a try — your taste buds will thank you! 🍓🌴