This Keto Pineapple Cream Cheese Pound Cake is moist, rich, and naturally sweetened, making it an ideal low-carb dessert or snack. The cream cheese keeps it dense and soft, while the pineapple adds a subtle fruity flavor. It’s perfect for brunch, keto-friendly parties, or a sweet treat with coffee or tea.

This Keto Pineapple Cream Cheese Pound Cake is a moist, dense, and flavorful low-carb dessert that perfectly balances richness with a subtle tropical sweetness. By using almond and coconut flour instead of traditional wheat flour, this cake stays keto-friendly while maintaining a tender, soft texture. Cream cheese and butter create a luxurious, velvety crumb, while the pineapple adds natural sweetness and a hint of fruity freshness. It’s ideal for breakfast, brunch, or an indulgent keto dessert.

The cake’s main ingredients are cream cheese, unsalted butter, eggs, almond and coconut flour, and a keto-friendly sweetener such as erythritol. Crushed pineapple provides a juicy, tropical touch without adding significant carbs, as long as it’s drained and unsweetened. Vanilla and optional almond extract enhance the flavor, while a small amount of baking powder ensures a light rise. An optional cream cheese glaze adds an extra layer of decadence and sweetness.

Bake the cake at 325°F (163°C) for 50–60 minutes until a toothpick inserted in the center comes out clean. Let it cool slightly in the pan before transferring to a wire rack. For an extra indulgent touch, whisk together cream cheese, heavy cream, erythritol, and vanilla to make a creamy glaze and drizzle over the cooled cake. The result is a soft, moist pound cake with a delicate pineapple aroma and rich, buttery flavor.

Keto Pineapple Cream Cheese Pound Cake

Ingredients (8–10 servings)

Cake:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• ½ cup powdered erythritol (or preferred keto sweetener)

• 4 large eggs

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional)

• 1 ½ cups almond flour

• 2 tablespoons coconut flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ½ cup crushed pineapple, drained (fresh or canned in juice, not syrup)

Glaze (Optional):

• 2 oz cream cheese, softened

• 2 tablespoons heavy cream

• 1–2 tablespoons powdered erythritol

• ½ teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.

2. Prepare Batter: In a large bowl, beat the cream cheese, butter, and erythritol until creamy and smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.

3. Add Dry Ingredients: In a separate bowl, combine almond flour, coconut flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Gently fold in the drained crushed pineapple.

4. Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

5. Optional Glaze: For a creamy glaze, whisk together cream cheese, heavy cream, erythritol, and vanilla until smooth. Drizzle over the cooled cake before slicing.

Nutritional Information (per slice, 10 slices)

• Calories: 250 kcal

• Fat: 21 g

• Protein: 6 g

• Total Carbs: 6 g

• Fiber: 2 g

• Net Carbs: 4 g