Pound Cake

Pound Cake

Serves: 12

1 ¼ c almond flour
1 tsp baking powder
¼ tsp of salt
4 tbsp butter, room temperature
¾ cup of sugar substitute
3 ½ oz cream cheese room temperature
1 tsp of vanilla
4 eggs

1. Preheat oven to 350 degrees.
2. Combine the almond flour, baking powder and salt in a medium sized bowl. Set aside.
3. Using a stand or hand mixer, blend the butter and sugar substitute until well combined, without lumps.
4. Add the softened cream cheese and vanilla and mix well.
5. Add the eggs, one at a time, making sure to mix well after each addition.
6. Add the combined dry ingredients and mix well until combined.
7. Pour batter into a well-greased 8 inch cake pan or loaf pan and bake for 30 to 40 minutes until golden brown on top.

Cupcakes: Bake for 20-25 minutes. Recipe makes 12 cupcakes.


Cinnamon Swirl Loaf Variation:
Mix ½ cup of the prepared batter with 3 tsp Truvia Brown Sugar, 2 tsp cinnamon and 2 tsp heavy whipping cream. Layer 1/3 batter in bottom of greased loaf pan then spoon ½ cinnamon batter on top of that. Add another 1/3 batter over cinnamon batter and swirl gently with a toothpick or chopstick. Swirling should be 3 lengthwise and about 8 widthwise. Dollop remaining cinnamon batter and finish with batter and another swirl set.


Nutrition: 149 calories; 13g fat; 84mg cholesterol; 94mg sodium; 27mg potassium; 2g carb; 1g fiber; 1g sugar; 5g protein