I made this yesterday morning quickly before leaving the house to visit my parents. The ingredients were all things I have around all the time, and it came together so quickly. I brought the cake with me to my parents who also follow a low-carb diet. Oh. My. Gosh. This is easily one of the best LCHF cakes I’ve tasted, and I’ve been baking this way for over a year. It was pound cake perfection…crispy on the outside and moist and delicious on the inside. So rich and decadent, and very filling. My parents loved it just as much as I did. I’ll definitely be making this again and it will be a staple in my kitchen. Cannot wait to top it with sweetened HWC and a strawberry or two. Thank you HKM for this amazing recipe.


  • 2 cups almond flour (I use this kind)
  • 1/2 cup butter
  • 1 cup erythritol (I used this)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 ounces cream cheese
  • 4 large eggs


  1. Preheat oven to 350 degrees Fahrenheit
  2. Generously butter a 9 inch bundt pan, set aside
  3. Combine almond flour and baking powder in a large bowl, set aside
  4. Cut butter into several small squares and put in separate bowl, add cream cheese
  5. Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
  6. Add erythritol, vanilla extract, and sour cream to butter and cream cheese mixture. Stir well.
  7. Pour wet ingredients into large bowl of almond flour and baking powder. Stir well.
  8. Add eggs to batter. Stir well.
  9. Pour batter into buttered bundt pan, place in oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
  10. For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.