Cake, Cake, Cake 

I know you want to try this! Low carb pound cake is so enticing. There’s nothing else like this. You can even add icing!

A perfect low carb pound cake mix made with organic coconut flour and a couple other high quality ingredients.

Ingredients:

Coconut Flour, Erythritol, Baking Powder

Fun facts:

  • Only 1 Net Carb per serving
  • Sugar Free
  • Gluten Free
  • Makes 1 loaf cake or 12 small individual cakes

Nutritional Facts:

1 Net Carb = Total Carbs (15g) – [dietary fiber (2g) + sugar alcohols (12g)]

What You’ll Need:

  • 4  Large Eggs
  • 4 Tablespoon Butter, Softened
  • 4 oz. Cream Cheese, Softened
  • 1/4 cup lemon juice 
  • 1/4 cup blueberries
  • Zest of 1 lemon
  • 1/4 Cup Powdered Sweetener
  • 1 Teaspoon Lemon Extract
  • 1/4 Cup Almond Milk (add more for desired consistency) 

I highly recommend using a metal baking pan, regular butter, and large size eggs. Alternatives may work, but I cannot guarantee results! 
Thank you for understanding 🙂

Baking Recipe:

  • Preheat oven to 350 degrees
  • In a large bowl beat together butter and cream cheese until blended
  • Beat in eggs to large bowl
  • Add lemon juice and lemon zest
  • Pour in pound cake dry ingredients and mix well
  • Pour into a well greased loaf pan or cupcake tin
    • Loaf pan: bake 30-40 minutes
    • Cupcakes: bake 25 minutes
  • Let cool for 2-3 minutes and enjoy!
  • Gently fold in blueberries
  • Pour into a well greased loaf pan 
  • Bake 30-40 minutes or until toothpick pulls clean
  • Let cool for 2-3 minutes and enjoy!

For the icing:

Mix together the powdered sweetener, lemon extract and almond milk until you have the desired consistency for your icing