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