LCHF Pound Cake with cream cheese
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 154.1
- Total Fat: 14.1 g
- Cholesterol: 81.4 mg
- Sodium: 137.8 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 1.3 g
- Protein: 5.3 g
View full nutritional breakdown of LCHF Pound Cake with cream cheese calories by ingredient
Introduction
Low Carb High Fat Cream Cheese Pound Cake Low Carb High Fat Cream Cheese Pound CakeNumber of Servings: 12
Ingredients
-
1 1/4 cup Bob's Red Mill Almond Flour
1 tsp Baking Powder
1/4 tsp Salt
4 large Egg, fresh, whole, raw
3.5 oz Cream Cheese
4 tbsp Butter, unsalted
1 tsp Vanilla Extract
3/4 cup Sugar Substitute - Swerve (no cal sub containing erythritol)
Tips
can also be made in a muffin tin for perfect portions! In cupcake proportions a cream cheese/sugar substitute topping would be amazing, or a sugar free whip cream/berry topping as well!
Directions
Preheat oven to 350 degrees
In a mixing bowl mix with an electric mixer on high beat the butter with the sugar substitute until well mixed then add the cream cheese next add the eggs one at a time. Add the vanilla. Next add all the dry ingredients until well combined.
In a well- greased cake or loaf pan bake for 30 to 40 minutes until golden brown on top.
Serving Size: Serves 10-12. Nutrition based on 12 servings. Sugar Alcohol has already been subtracted from the carb count as well.
In a mixing bowl mix with an electric mixer on high beat the butter with the sugar substitute until well mixed then add the cream cheese next add the eggs one at a time. Add the vanilla. Next add all the dry ingredients until well combined.
In a well- greased cake or loaf pan bake for 30 to 40 minutes until golden brown on top.
Serving Size: Serves 10-12. Nutrition based on 12 servings. Sugar Alcohol has already been subtracted from the carb count as well.