Low Carb Peach Pound Cake

Low carb fresh peach pound cake is a rich buttery cake, loaded with spiced peaches. Just when you thought our pound cake couldn’t get any more irresistible, we went and sweetened the pot with fresh peaches! Serve this luscious cake at peak season for mouthwatering results.

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Peach Fruit

Peaches are one of my top favorite fruits and I just couldn’t resist filling our outrageous pound cake recipe with their sweet and fruity flesh and topping it off with a simple icing.

Peaches are a stone fruit, massively produced in Spain, Italy, China, and the United States. Oregon alone, boasts over 60 peach orchards and they are not even in the top ten peach producing states. The peach trees need optimal climates to thrive in. They grow best in climates with hot summers and winters that are colder than 45° F.

What you will need:

• Butter, at room temperature
• Cream cheese, at room temperature
• Swerve confectioners
• Whey protein powder, plain or vanilla
• Almond flour
• Baking powder
• Eggs, at room temperature
• Kosher salt
• Almond extract
• Ground ginger
• Ground cinnamon
• Grand Marnier (optional)
• vanilla extract
• Peaches
• Heavy cream
• Bundt or Loaf pan
• Parchment paper
• Stand or Hand mixer

Using Frozen or Canned Fruit

Using frozen and canned fruit in this recipe will work. Make sure to use quality frozen fruit, free of any excessive moisture. Canned fruit needs to be drained and dried well before using and note whether the fruit has been packed in what type of syrup and adjust sweetener quantities accordingly.

Nutrition for Low Carb Fresh Peach Pound Cake

Peach pound cake is low carb, gluten free, and sugar free. Each slice of cake will approximately contain 316 calories, 28.9 grams of fat, 5.2 net carbs, and 8.4 grams of protein. These numbers do not reflect the addition of “optional” ingredients. (The numbers provided are not concrete, they are provided in good faith and calculated to the best of my knowledge.)

How to make Low Carb Fresh Peach Pound Cake

Have the butter, cream cheese, and eggs at room temperature. Set the oven to 325° and line a Bundt pan or loaf pan with parchment paper.

Peel and dice two cups of fresh peaches, combine with almond extract, cinnamon, ginger, and Grand Marnier (if using), set aside.

 In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, combine all of the dry ingredients together and mix. To the dry ingredients, add the room temperature butter and cream cheese and cream together very well.

Stop to scrape down the bowl several times throughout the mixing process.

Add one egg to the batter at a time, waiting for each egg to incorporate into the batter before adding the next. Remove the paddle and fold the fresh peaches into the batter.

Transfer the batter into prepared baking pan and place in the oven to bake for 50-60 minutes or until a skewer can be inserted and comes out clean.

Remove the cake from the oven and place on a cooling rack.

For the icing:

Combine the heavy cream, vanilla extract, and Swerve confectioners together in a small bowl and mix with a small whisk or fork. Drizzle the icing over the top of the cake once it has cooled.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out pear upside-down cake and blackberry crumbler.

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