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This is an amazingly delicious and moist pound cake.
Makes 12 servings
1 ¼ cups almond flour
1 tsp baking powder
¼ tsp salt
¾ cup sugar substitute, baking version
4 large eggs
3 ½ oz full-fat cream cheese, room temperature
4 Tbsp unsalted butter, room temperature
1 tsp vanilla
Preheat oven to 350° F. (325° if using glass pan). Grease an 8” cake pan or 8” loaf pan.
In a medium-sized bowl whisk together the almond flour, baking powder, salt. Set aside.
Using an electric mixer's large bowl, beat the butter with the sugar substitute on high until the mixture is light and fluffy and well incorporated.
Next add the room temperature cream cheese and vanilla extract and mix well.
Add the eggs one at a time mixing well after each addition.
Lastly, add the dry ingredients and mix well until batter is fully combined.
Bake 30 to 40 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
If making cupcakes bake for 20-25 minutes. Makes 12 standard cupcakes.
This recipe doubles easily and freezes well. Store in refrigerator up to seven days. Freeze whole or in pieces/cupcakes up to 30 days.
That recipe looks good and I like that it doesn't contain coconut flour. I've developed an allergy to anything that contains coconut. I'll try this. I bet it would be good topped with a few sliced strawberries and whipped cream.
That recipe looks good and I like that it doesn't contain coconut flour. I've developed an allergy to anything that contains coconut. I'll try this. I bet it would be good topped with a few sliced strawberries and whipped cream.
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