Sometimes you just want something buttery rich, and I wanted pound cake. Back when I used to bake with regular high-carb flours I made a mean cream cheese pound cake. It was a favorite among our family and friends. It was my go to pound cake recipe.
I remember distinctly the day my brother-in-law Paul, almost ate my entire cake. He kept raving how it was the best cake he had ever had. Frankly, we all loved that cream cheese pound cake. However, a healthier option was now in order now that we made eating a low carb diet a lifestyle choice.
I was determined to find a way to enjoy a treat without pushing us out of ketosis. When you choose to burn ketones (fat) for fuel and not glucose (sugar), a high carb option spells disaster. So I began to work hard to recreate a true pound cake experience, you know that rich buttery flavor we all crave? Only this time it had to be low carb of course.
I am very pleased with the results of this recipe and grateful that my readers have made it their number one pick too.
NOTE: That you can easily make this recipe into cup cakes and freeze for later.
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1 ¼ c almond flour (use sesame seed flour for a nut free option)
¾ c of swerve or other sugar substitute
1 tsp baking powder
¼ tsp of salt
3 ½ oz cream cheese
4 tbs softened butter
1 tsp of vanilla
Preheat oven to 350 degrees
In a large stand-up mixer bowl beat on high the butter with the sugar substitute until light and fluffy and well incorporated. Next add the cream cheese and vanilla and mix well. Add the eggs one at a time making sure to mix well after each addition. Lastly, add all the dry ingredients until well combined.
In a well-greased cake or loaf pan bake for 30 to 40 minutes until golden brown on top.
This recipe was doubled for the picture. For same results do the same.