Low Carb Pound Cake
This low carb trim healthy mama pound cake is delicious!! I loved how it turned out. Sometimes food that we try on the healthy living journey don’t really live up to the old recipes that we are used to. Sometimes they fail miserably. Not this pound cake recipe. It is delish!!
If you want a pound cake that will pass your hubby’s taste test (he is hard to please when it comes to low carb desserts), this one will do it. We topped ours with roasted strawberries and homemade whipped cream. This really was a perfect end to our Easter dinner.
When you make this, make sure you sift the flours. I always have some that won’t go through the sifter so I throw those out. When making baked goods, I suggest that you do this so that your baked goods only have the finest ingredients. The one I have I probably bought at Dollar Tree. It is cheap but it works.
Low Carb Pound Cake
Ingredients
- 2 C Almond Flour
- 2 T Coconut Flour
- 3/4 C Sugar Free Sweetener of Choice
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 5 Med Eggs
- 3 1/2 oz Cream Cheese, softened
- 4 T Unsalted Butter, softened
- 1 tsp Vanilla
Instructions
- Preheat oven to 350 degrees. Line bread pan with parchment paper.
- Sift both flours together.
- Add all dry ingredients, except sweetener, to a medium bowl.
- Add cream cheese, butter and sweetener to a mixing bowl. Beat together.
- Add eggs and beat and vanilla and beat again.
- Slowly add your dry ingredients to the mixing bowl. Mix until combined.
- Scoop your batter into your prepared pan.
- Bake for 40-50 minutes, until done.
- Serve with desired toppings.
Why do you like the pan with parchment paper? Sorry I’m new and never had to bake things.
It is absolutely optional but I like to line my pans to make clean up easier. I hate cleaning pans that have burnt things on them. You can use aluminum foil but I use that sparingly. If you have any more questions, feel free to ask.