Low Carb Cream Cheese Pound Cake

Sometimes you just want something buttery rich and I wanted a pound cake. Look no further for the perfect recipe. This traditional cake is extra-rich because of the cream cheese and always in style. This cake does not need any icing; it’s just perfect as is with a hot cup of tea or coffee.
I found this Low Carb Cream Cheese Pound Cake recipe on fittoservegroup.com and I am so glad I stumbled upon it, it is delicious! I used almonds with skin on them and ground them into flour. This is why the cake has a brown color to it. If you use blanched almond flour it will look more like a yellowy white pound cake. No difference in flavor.

I cannot keep this pound cake in the house. It is absolutely delicious; I can’t believe it is low carb.

1 ¼ c almond flour

¾ cup of powdered erythritol or other sugar substitute

(blend your erythritol in a food processor to turn it into a powder)

1 tsp baking powder

¼ tsp of salt

4 eggs

3 ½ oz cream cheese

4 tbs softened butter

1 tsp of vanilla

Preheat oven to 350 degrees

In a mixing bowl mix with an electric mixer on high, beat the butter with the sugar substitute until well mixed then add the cream cheese next add the eggs one at a time. Add the vanilla. Next 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.

Makes 10 servings

Yield: 2.2 net carbs

Stay healthy and live well
Gayle