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
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 large eggs
- 1/3 cup oil
- 1/4 cup plus 2 tablespoons honey or maple syrup
- 1/4 cup lemon juice about 2 lemons
- 1 tablespoon vanilla extract
- 1 cup blueberries
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