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


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


  • 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.


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