Thursday 28 September 2017

Cream Cheese Pound Cake : Low Carb LCHF


Did you know that a Pound cake is a classic American plain cake similar to an English sponge but with a slightly denser texture. Traditionally the cake was large and made with a pound each of butter, sugar, flour and eggs, hence it's name. But these days the quantities are scaled down and the name is used for a cake made with equal quantities of butter, sugar, flour and eggs. It's quick and simple to make. However, there is also a LCHF version available, which many have been enjoying and adding to their repertoire of recipes! This particular recipe for a Low Carb (LCHF) Cream Cheese Pound Cake has made a bit of a splash in the keto (low carb) community!
Ingredients:
1 ¼ c almond flour (use sesame seed flour for a nut free option)
¾ c of swerve or other sugar substitute
1 tsp baking powder
¼ tsp of salt
4 eggs
3 ½ oz. cream cheese
4 tbsp. softened butter
1 tsp of vanilla

Instructions:
1. Preheat oven to 350F / 180C / Gas Mark 4.
2. In a large stand-up mixer bowl beat on high the butter with the sugar substitute until light and fluffy and well incorporated.
3. Next add the cream cheese and vanilla and mix well. Add the eggs one at a time making sure to mix well after each addition.
4. Lastly, add all the dry ingredients until well combined.
5. In a well-greased cake or loaf pan or cupcake pan bake for 30 to 40 minutes until golden brown on top.
6. If making cupcakes bake for 20-25 minutes)

For help with weight/measurement conversion see here

This recipe is from the Fit to Serve site here

There are a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

 All the best Jan
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22 comments:

  1. Catarina28 September 2017 at 18:27

    Low carb pound cake?! I love pound cake!
    Will follow this recipe, for sure!!
    Thank you.
    : )

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  2. Jo28 September 2017 at 19:42

    I didn't know what a pound cake was, I do now, it looks delicious.

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  3. Valerie-Jael28 September 2017 at 19:46

    Sounds great, I will give this a try. Thanks for sharing, hugs, Valerie

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  4. Carol Blackburn28 September 2017 at 19:51

    I bet this will be a hit in my house. Gotta make it soon. Thanks.

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  5. Mary Kirkland28 September 2017 at 20:32

    Yes! This sounds so good.

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  6. Elephant's Child28 September 2017 at 21:31

    I try and stay away from cake, but this looks so similar to ones my mother made (though hers were decidedly NOT low carb).

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  7. Christine28 September 2017 at 21:55

    I'd like to try this. Jan is it 3/4 c of actual sugar substitute or the equivalent to 3/4 c real sugar?

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  8. Tom28 September 2017 at 22:01

    ...looks mighty good.

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  9. Martha28 September 2017 at 23:09

    Looks really good. I love how few and simple ingredients there are in this recipe!

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  10. Lowcarb team member28 September 2017 at 23:18

    Christine asks:
    'I'd like to try this. Jan is it 3/4 c of actual sugar substitute or the equivalent to 3/4 c real sugar?'

    Hi Christine, the sweeteners Natvia (stevia/erythritol blend), Swerve (plain erythritol) or xylitol in the granulated forms all measure spoon for spoon (cup for cup, or part there-of) in place of sugar. So yes if you use swerve it is 3/4 c of actual sugar substitute.

    If you or other readers would like to read more about the different sweeteners available friend Libby at 'Ditch The Carbs' site has more here
    https://www.ditchthecarbs.com/low-carb-sweeteners/

    Hope you enjoy the cake

    All the best Jan

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  11. Anonymous29 September 2017 at 01:19

    Thanks. This will be especially nice for John during the upcoming holidays.

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  12. eileeninmd29 September 2017 at 12:23

    Hello, the cake looks delicious and sounds easy to make. Thanks for sharing the recipe.

    Happy Friday, enjoy your weekend!

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  13. Jean29 September 2017 at 21:41

    I made it as cupcakes this afternoon and it is an easy recipe to follow but if I did it again it would be with much less sweetener - my sweet tooth seems to have upped and left!

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  14. Lowcarb team member29 September 2017 at 22:48

    Jean said:
    "I made it as cupcakes this afternoon and it is an easy recipe to follow but if I did it again it would be with much less sweetener - my sweet tooth seems to have upped and left!"

    Hi Jean, many thanks for your comment.
    So pleased to read you enjoyed these, and yes, I would agree with you the level of sweetness does depend on our individual taste palettes. A bit like those who use sweeteners in their tea/coffee some prefer one and others prefer more.
    With all recipes they do sometimes need a little tweaking!

    Have a good weekend

    All the best Jan

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  15. orvokki30 September 2017 at 01:56

    Seems to be a tasty and delicious cake.
    Have a nice weekend.

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  16. Karen @ Beatrice Euphemie30 September 2017 at 05:41


    My goodness, is this true? I love pound cake - it is so versatile, too. Thank you so much for sharing this! Hope you are having a lovely weekend. xo Karen

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  17. gloriadelpilar_1994@yahoo.com30 September 2017 at 06:10

    looks so delicious !

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  18. RO30 September 2017 at 11:44

    I've been craving sugar more than normal, so I'm thrilled about this this low carb version of one of my faves! Happy Saturday! Hugs...

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  19. Magic Love Crow1 October 2017 at 00:47

    Thank you so much Jan!! Big Hugs!

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  20. Snowbird1 October 2017 at 17:08

    Oh yum!xxx

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  21. Lisa2 October 2017 at 07:23

    I'd heard of pound cake but never really knew why it was called that, makes sense when you know!
    Lisa x

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  22. Debbie2 October 2017 at 14:50

    it is always nice to see a "treat" among your recipes. this looks like a good one!!!

    ReplyDelete

The lowcarb team value your comments. Thank you for taking the time to contribute to our blog. Please note! negative comments and insults from anonymous idiots, with nothing to add to the debate will not be authorised. However, we welcome constructive criticism.

The best of health to you and yours.

Eddie