Coconut Flour Pound Cake

Coconut Flour Pound Cake

Coconut Flour Pound Cake Recipe
Prep time
Cook time
Total time
Serves: 12
  • 10 Tbsp. organic butter, softened
  • 4 oz. organic cream cheese
  • 2 c. organic whole milk yogurt
  • 2 tsp. aluminum-free baking powder
  • 2 Tbsp. organic vanilla extract
  • 1 tsp. organic lemon zest
  • ½ tsp. SweetLeaf® Stevia Extract
  • ¾ c. organic erythritol
  • 32 Tbsp. Bob’s Red Mill Organic Coconut Flour
  • 10 large pastured eggs
  • 1 tsp. Celtic sea salt
  • ¾ c. filtered water
  1. Preheat oven to 325 degrees F.
  2. Grease a 9×5-inch loaf pan and line the bottom with unbleached parchment paper. Spray pan on all sides and paper with coconut oil spray.
  3. Sift coconut flour into a medium bowl. Whisk in the rest of the dry ingredients.
  4. In a large bowl, using an electric mixer, cream the butter and cream cheese together. Beat in erythritol, and continue to beat on high for 2 minutes until light and fluffy.
  5. Mix in the eggs and remaining wet ingredients and beat well to incorporate.
  6. Mix in dry ingredients until combined.
  7. Pour batter into loaf pan, filling ¾ full.
  8. Bake for 90 minutes, covering with foil after the first 30 minutes if the top is already golden brown.
  9. Continue to bake until a toothpick inserted in the center of cake comes out clean.
  10. Let cake cool for 2 hours in pan.

Nutrient Information Per Batch

3457 kcal Calories, 1446.17 mg Calcium, 166.8 g Carbohydrate, 2602.9 mg Cholesterol, 250.3 g Total Fat, 80.43 g Fiber, 17.41 mg Iron, 134.7 mg Magnesium 2648.56 mg Potassium, 121.6 g Protein,173.41 mcg Selenium, 4882.04 mg Sodium, 47.11 g Sugars, 9.28 mg Zinc, 154.29g Saturated fat, 0 trans Fat, 63.88 g Monounsaturated fats, 12.96 g Polyunsaturated fats, 7927.22 IU Vitamin A, 0.94 mg Vitamin B6, 8.73 mcg Vitamin B12, 5.03 mg Vitamin C, 253.4 IU Vitamin D, 8.73 Vitamin E, 15.53 mcg Vitamin K, 288.32 mcg Folate,0.52 mg Vitamin B1(Thiamin),0.89 mg Vitamin B3(Niacin),3.38 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 1655.36 mcg Lutein and Zeaxanthin, 1.29 g ALA, 0.02 g EPA, 0.19 gDHA,2259.28 mg Phosphorous, 0.32 mg Manganese, 0.02 mcg Alpha carotene, 395.52 mcg Beta carotene, 45.9 mcg Beta cryptoxanthin, 0.37 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Legumes
  • No Nightshade

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


Rate this recipe:  

 Name: Email: We respect your email privacyEmail Marketing by AWeber