Sugar Free Cream Cheese Pound Cake
This sugar-free pound cake brings you the flavor of classic Southern baking — buttery, soft, and rich — but without the sugar. It’s the perfect make-ahead dessert for low-carb lifestyles or anyone who loves a guilt-free treat that still tastes like home.
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Bundt Pan
- Spatula
- Measuring Cups and Spoons
- Toothpick or Cake Tester
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1.5 tsp baking powder
Wet Ingredients
- 8 oz cream cheese softened
- 1.5 cups butter softened
- 0.75 cup milk
- 1.5 cups granular sugar alternative measures like sugar, heat-stable
- 2 tsp pure vanilla extract
- 6 large eggs room temperature
Instructions
- Preheat your oven to 325°F (160°C). Grease your bundt pan well and dust with flour to prevent sticking.
- In a bowl, whisk together flour and baking powder. If using unsalted butter, add a pinch of salt. Set aside.
- In a mixer, beat the butter, cream cheese, and milk until smooth and creamy (about 2 minutes).
- Add the sugar alternative and beat for 4–5 minutes until fluffy and light.
- Add vanilla extract, then beat in eggs two at a time, mixing just until incorporated.
- Lower mixer speed and gradually add the dry ingredients. Mix just until combined — do not overmix.
- Pour the batter into the prepared pan. Tap gently on the counter to remove air bubbles.
- Bake for 80–90 minutes, checking doneness with a toothpick. If browning too quickly, tent with foil halfway through.
- Cool the cake in the pan for 1 hour. Turn it out onto a wire rack or plate, then cool completely before slicing.
Notes
Use heat-stable sweeteners like erythritol, allulose, or monk fruit blends for best results. Let the cake cool completely before slicing for clean cuts and best flavor.