With this Sugar Free Pound Cake recipe with berries, you can serve up a dessert that is not only delicious but also has fewer calories.
Who doesn't love berry shortcake? Make it with homemade pound cake topped with juicy berries that soak through the cake, and you've really got a winner.
Yum! Who's hungry for something sweet?
What I truly love about this Sugar Free Pound Cake recipe is that it uses the sugar substitute Stevia instead of sugar.
I know some people have a problem with artificial sweeteners, but I have a dear friend who is a cancer survivor and she uses nothing but Stevia for sweetening. According to WebMD:
Stevia is about 100 to 300 times sweeter than sugar, but has no carbohydrates, calories, or artificial ingredients. Stevia is natural, unlike other sugar substitutes. It’s made from a leaf related to popular garden flowers like asters and chrysanthemums.
There are all kinds of benefits to using Stevia instead of sugar, and we haven't even discussed the calories!
Do you know why this dessert is called pound cake? It's because the original recipe contained a pound each of the four main ingredients, butter, sugar, flour, and eggs.
A slice of regular pound cake (without berries!) is between 425-600 calories! That's a lot of calories.
In fact, if you are trying to trim down, that might be close to half the calories you are eating in an entire day!
This sugar-free pound cake recipe is 235 calories including the berries! Yay for dessert! It really is a delicious recipe.
You can find Stevia in your local grocery store. It's been used in South America and Asia for many years. According to my container of Stevia, you use half as much as you would for sugar.
To make this sugar free pound cake recipe, you will need butter, Stevia, large eggs, all-purpose flour, milk, vanilla extract and almond extract for the cake. You could also use vanilla bean paste.
There is no baking powder in most pound cake recipes, including this one. This is the classic way to make pound cake.
We're relying on the air mixed into the batter to give it a little leavening. It will rise a bit in the oven as you'll see. It does have a long baking time, so keep that in mind.
For the berry mixture, you will need strawberries, blueberries, blackberries, and a little more Stevia.
Note: The amount of berries listed are for both pound cakes. If you are freezing one, halve the amount of berry mixture.
How to Make the Cake
The day you are making this sugar-free pound cake, take out the butter in the morning so it can come to room temperature.
Preheat oven to 350º.
Unwrap butter and use the wrapper to grease the pans.
You could line the pans with parchment paper instead. Make sure the paper is hanging over the edge a bit for easy removal of the pound cake.
Combine eggs, one at a time.
Add 1 cup of flour to the mixture. When measuring flour, always spoon it into the measuring cup from the flour container.
Scooping the flour out with the cup can end up packing the flour and adding more than you need.
Repeat the addition of milk and flour to the egg mixture, mixing well in between, and ending with the last cup of flour.
Beat on low speed. Continue to beat to remove any lumps in the mix.
Add vanilla and almond extract.
Pour batter into each prepared loaf pan.
Bake at 350º degrees for 1 hour.
Insert a tooth pick to test. If it comes out clean, it's done. If not, add 5 minutes.
Cool on rack for 10-15 minutes.
Remove from pan to a wire rack to cool completely.
Mixed Berries Directions
Slice the strawberries.
Toss all berries into a small mixing bowl.
Sprinkle Stevia on the berries and stir.
Chill in the refrigerator for 30-45 minutes.
Serve the slices of pound cake with the berries. Pour the berry mixture and the natural juices onto the cake so it soaks through a bit.
Garnish with fresh mint. Serve this after my Weight Watchers Shrimp recipe for a perfectly delicious low calorie meal!
For more sugar-free deliciousness, make a batch of this sugar free hot chocolate mix. You'll be using that recipe a lot!
Pound cake freezes really well. If you're freezing the second pound cake, just take it out the day before you want to serve it.
Of course. You could use peaches, mango, or even pineapple. For best results and to keep the calories lower, do use fresh fruit.
You can! Pour all the batter (for both pound cake loaves) into one 12-cup bundt pan. It makes a beautiful cake for a special occasion.
As the net carbs in this cake are about 16 per serving, it is not considered a low carb or keto pound cake recipe.
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Sugar Free Pound Cake Recipe with Berries
- 2 Loaf Pans
Pound Cake Ingredients
- 4 sticks butter room temperature, softened
- 1 teaspoon Stevia
- 6 large eggs room temperature
- 4 C all- purpose flour
- ¾ C milk
- 1 T vanilla extract
- 1 T Almond extract
Mixed Berries Ingredients
- ⅔ C strawberries
- ⅔ C blueberries
- ⅔ C blackberries
- ½ teaspoon Stevia
- fresh mint as desired
Pound Cake Directions
- Beat butter and Stevia with electric mixer on med speed until light and creamy on medium speed.
- Add eggs, one at a time, mixing until smooth and blended.
- Add 1 cup flour to the mixture.
- Add ¼ cup of milk. Mix well.
- Repeat addition of milk and flour, mixing well in between, and ending with the last cup of flour.
- Continue to beat on low speed to remove any lumps in the mix.
- Add vanilla and almond extract
- Bake at 350º for 1 hour.
- Insert a tooth pick and if it comes out clean the pound cake is done.
- Cool on rack for 10-15 minutes.
- Remove from pan to a wire rack to cool completely.
Mix Berry Directions
- Slice the strawberries.
- Toss all berries into a medium bowl.
- Sprinkle Stevia on the berries and stir.
- Chill berries in the refrigerator for 30-45 minutes.
- Each loaf pan makes 12 slices, so slice accordingly. I only slice what I'm using at that time so the cake stays moist.
- Serve each slice with a spoonful of the berry mixture and its natural juices.
- Top with fresh mint. (Optional)
This recipe originally appeared on Food, Fun & Faraway Places on May 14, 2015, and was updated on June 9, 2021.