This Cream Cheese Pound Cake is deceptively low carb and oh so delicious! Pound cake so good your non-Keto friends will never know the difference!
Ingredients:
- 4 ounces cream cheese at room temperature
- 4 tablespoons softened butter
- 1/2 cup Swerve or Truvia
- 1 Teaspoon almond extract
- 4 eggs
- 1/4 cup sour cream
- 2 cups almond flour
- 2 teaspoons baking powder
Instructions:
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Preheat oven to 350 degrees. Grease a 6-cup bundt pan and set aside. In a large stand-up mixer bowl using the paddle attachment on the mixer, beat together the butter, cream cheese and Swerve until light and fluffy and well incorporated.
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Add the almond extract and mix well.
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Add the eggs and sour cream and mix well.
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Add all the dry ingredients until well combined. Beat the mixture until it is light and fluffy.
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Pour the batter into the greased bundt pan. Bake for 40 minutes until a toothpick inserted to the bottom of it comes clean.
Recipe Notes:
- Please be sure to a) beat the heck out of the batter and b) Use a SIX cup bundt pan, not the huge, 10-12 cup pans that are standard.
Nutrition facts per serving:
304kcal | Fat: 27g | Saturated fat: 8g | Carbohydrates: 7g | Fiber: 2g | Sugar: 1g | Protein: 9g
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Does it not turn out well if you use regular beaters?