Ingredients

Pound cake

• 2 1/2 cups almond flour
• ½ cup unsalted butter, softened
• 1 1/2 cups erythritol
• 8 eggs, room tempera- ture
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. lemon extract
• ½ tsp. salt
• 8 oz. cream cheese
• 1 1/2 tsp. baking pow- der

Glaze

• ¼ cup powdered eryth- ritol
• 3 Tbsp. heavy whipping cream
• ½ tsp. vanilla extract

Directions

• Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol.
• Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
• Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
• In a medium sized bowl, mix together the almond flour,baking powder, and salt.
• Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
• Pour batter into a loaf pan. Bake for 60 – 120 minutes at 350F or until smooth in the middle with a toothpick.
• If creating a glaze, blend together the powdered erythri- tol, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.

macros

• 254.19 Calo- ries
• 23.4g Fats
• 2.49g Net Carbs
• 7.9g Protein.