Ultra Low-Carb Stock’s-Style Keto Pound Cake — Full Loaf (~2 lb)

Loaf size: ~9×5 inch pan Weight: ~900 g (~2 lb) Servings: 12 slices (~75 g each) Net Carbs Calculation (Full Loaf) Ingredient Net Carbs Total Eggs (6) 2 g Heavy cream (5 tbsp) 1 g Sour cream (2.5 tbsp) 1 g Allulose (2 tbsp) 0 g Whey protein isolate (90 g) 3 g Victoria Keto Flour (2.5 cup) 0 g Total net carbs for loaf: ~7 

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 325 °F. Grease a 9×5 inch loaf pan.

Step 2

2. Cream butter + allulose until light and fluffy (3–4 min).

Step 3

3. Add eggs one at a time, beating well after each.

Step 4

4. Mix in heavy cream, sour cream, and extracts.

Step 5

5. Whisk dry ingredients together separately.

Step 6

6. Fold dry into wet gently — batter should be thick, smooth, slightly glossy.

Step 7

7. Pour into prepared loaf pan, smooth top, tap gently to release air.

Step 8

8. Bake 45–55 minutes, until top is golden and a toothpick comes out mostly clean.

Step 9

9. Cool 20 minutes before slicing — sets into a dense, buttery, tight crumb.

Step 10

Total time: ~1 h 22–45 minute