I’ve given up sugar but that doesn’t mean I don’t still have cravings! In fact, most of them are gone but there’s something about the holiday season that just screams “ALL I WANT IS SUGAR!” But that’s counterproductive to strides I’ve made with my health. One of my favorite treats is this keto cream cheese pound cake. I saw a recipe for it, messed it up and the results? Absolutely delicious.
I found this really cute mini bundt silicone pan and I’ve been itching to use it to make something that is conducive to my lifestyle. My family and I love a bundt cake. In fact, we use bundt pans instead of regular cake pans regularly. It’s also the easiest way to make a fancy looking cake that was, well, easy to make!
The Easiest Keto Cream Cheese Pound Cake
I have no problem admitting that baking is not really my strength–or at least it wasn’t. Lately, I’ve been taking more time to learn about baking and the chemical reactions that make things taste delicious, nutritious and are super easy. As a rule of thumb, the dry ingredients are mixed together first. Then the wet ingredients are mixed with each other and then these are combined.
I chose to mix coconut and almond flours together because almond flour can be really drying. Mixing it with the coconut flour and increasing the butter in here really helps with keeping the cake moist. I sound like I know what I’m talking about, right!!?!? And well, one of the most delicious things that I’ve loved since I was a kid is cream cheese. There’s something about this condiment that offers such a well-balanced flavor.
Keto Cream Cheese Pound Cake
This sugar-free, gluten-free, delicious treat is packed with flavor.
Ingredients
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 4 large eggs
- 3/4 cup Swerve Granular Sugar Substitute
- 1/4 tsp salt
- 5 tblsp butter room temperature
- 3 1/2 oz cream cheese room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
-
Preheat the oven to 350.
-
Mix in the dry ingredients (flour, sugar, salt, baking powder) in a medium-sized bowl.
-
In another bowl, mix the butter and vanilla extract. If the cream cheese isn't room temperature, cut it up into 1-in chunks before adding to the mixture.
-
Add in eggs and blend the wet mixture until all of the eggs are completely blended.
-
Pour the dry mixture into the wet stirring slowly to combine the two completely.
-
Pour into the silicone molds. There is enough batter to make 6.
-
Bake for 35 minutes before removing to cool.
-
Top with heavy whipped cream and enjoy!
This is the perfectly moist pound cake that will make you feel like you aren’t missing out on treats. I love how these cakes are super easy to make and they really taste amazing. You can also top with some berries for an added splash flavor. Putting the berries on the inside is another really great alternative!
I hope you enjoy!
