If you’re ready to indulge in a luscious, moist, and truly satisfying dessert — but want to steer clear of added sugar — this Sugar Free Cream Cheese Pound Cake is about to become your new favorite treat! Imagine a golden, rich cake with that signature tight crumb, delicately sweet without the sugar rush, and so velvety you’ll have a hard time believing it’s actually good for you. Whether you’re celebrating something special or just need a cheerful pick-me-up with your cup of tea, this is a classic pound cake reinvented for the modern baker.

Sugar Free Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the beauties of Sugar Free Cream Cheese Pound Cake lies in how it transforms simple baking staples into a decadent delight. Each ingredient plays a starring role: from lending richness and flavor, to creating the perfect crumb and that irresistible golden crust.

All Purpose Flour: Provides structure and helps achieve the dense-yet-tender pound cake texture we love.
Baking Powder: Adds just the right lift for a cakey result without making it too airy.
Cream Cheese (8 ounces, softened): Brings unbeatable creaminess and subtle tang, making the cake moist and melt-in-your-mouth.
Butter (1½ cups, softened): Classic richness and flavor—make sure it’s at room temp so it creams beautifully!
Milk (¾ cup): Keeps things moist and helps the batter come together smoothly.
Sugar Alternative (1½ cups, granular for baking): All the sweetness with none of the sugar; choose your favorite blend for baking.
Vanilla Extract (2 tsp): Delivers a warm, comforting aroma and depth of flavor.
Eggs (6, room temp): Essential for richness, binding, and that signature dense pound cake crumb.

How to Make Sugar Free Cream Cheese Pound Cake

Step 1: Prepare Your Pan and Oven

Before you dive in, preheat your oven to 325°F (160°C) so it’s perfectly hot when your batter is ready. Grab your favorite bundt pan and prepare it generously—grease every nook and cranny, then dust it lightly with flour. This ensures your Sugar Free Cream Cheese Pound Cake pops right out with all those gorgeous edges intact.

Step 2: Mix the Dry Ingredients

In a medium bowl, thoroughly whisk together the flour and baking powder. If you’re using unsalted butter, toss in a pinch of salt for balance. This step is quick but crucial: even mixing means a consistent crumb and no pockets of flour in the finished cake.

Step 3: Cream Butter, Cream Cheese, & Milk

Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until completely smooth and creamy—about two minutes—then pour in the milk. The mixture might look luscious and even a bit fluffy, which is exactly what you want for that signature pound cake texture.

Step 4: Sweeten It Up

Turn your mixer down to medium and gradually add the sugar alternative, allowing it to blend in smoothly. Once all of the sweetener is added, increase the speed and beat until the mixture turns light and fluffy (usually about four to five minutes). This step is where the magic happens!

Step 5: Add Eggs & Vanilla, Then Dry Ingredients

Beat in the eggs, one at a time, ensuring each is fully incorporated before you add the next—this helps keep your batter smooth. Splash in the vanilla extract for dreamy aroma. Next, gently add the dry ingredients in two or three additions, mixing just until combined to keep your Sugar Free Cream Cheese Pound Cake soft and tender.

Step 6: Bake

Pour the rich batter into your prepped bundt pan and smooth the top. Pop it on the center rack of your oven and bake for 70 to 80 minutes. Check with a toothpick: it should come out mostly clean, with just a few moist crumbs clinging. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

How to Serve Sugar Free Cream Cheese Pound Cake

Garnishes

Dress up each slice with a few artful flourishes: a dusting of powdered sugar alternative, fresh berries for a pop of color, or a dollop of whipped cream. Even a delicate drizzle of sugar free chocolate sauce feels extra special!

Side Dishes

Pair your Sugar Free Cream Cheese Pound Cake with a bowl of mixed fruit, a crisp side salad with berries, or even a scoop of sugar free ice cream for a decadent dessert plate. It’s a fantastic foundation for so many fresh, creative sides.

Creative Ways to Present

Try cubing the cake and layering it in parfait glasses with yogurt and berries for a beautiful trifle. Or slice thin and toast lightly—served with soft cheese or a fruit compote, it’s an eye-catching brunch addition. However you serve it, the results are sure to impress!

Make Ahead and Storage

Storing Leftovers

Once your Sugar Free Cream Cheese Pound Cake has cooled completely, wrap leftovers tightly in plastic wrap or store in an airtight container. It stays fresh and delicious at room temperature for up to three days, making it perfect for enjoying a little slice every day.

Freezing

This cake freezes beautifully! Wrap individual slices (or the whole cake) well in a layer of plastic wrap and then foil. It will keep in your freezer for up to three months. Just thaw at room temperature when you’re ready for a treat.

Reheating

If you like your cake slightly warm, just pop a slice in the microwave for 10 to 20 seconds. The texture becomes even softer, and the flavors seem to bloom—seriously irresistible!

FAQs

Can I use a gluten free flour blend in this recipe?

Absolutely! Choose your favorite all-purpose gluten free blend, and if it contains xanthan gum, you don’t need to add anything extra. The texture may change just a bit, but it’s still delicious.

Which sugar alternative works best for Sugar Free Cream Cheese Pound Cake?

A granular sugar substitute made for baking—such as erythritol, monk fruit, or a blend—works best. Make sure you pick one that measures 1:1 with sugar for best results.

Can I substitute the cream cheese?

Honestly, the cream cheese is key to both taste and texture for Sugar Free Cream Cheese Pound Cake, but in a pinch, you can try mascarpone. Keep in mind, it might make the cake even richer!

Why does my pound cake stick to the pan?

Be extra generous with greasing and flouring your bundt pan, getting into every crevice. Also, let the cake cool for at least 15 minutes before attempting to unmold.

Can I add lemon or almond extract for flavor?

Definitely! A teaspoon of lemon or almond extract brings a new dimension to Sugar Free Cream Cheese Pound Cake—just be careful not to overpower those classic vanilla and cream cheese notes.

Final Thoughts

Rich, moist, and delightfully easy to make, this Sugar Free Cream Cheese Pound Cake is my go-to for guilt-free baking that doesn’t skimp on flavor. I can’t wait for you to try it out in your own kitchen, experiment with your favorite garnishes, and share a thick, satisfying slice (or two) with someone you love!