Chocolate Chip Cream Cheese Poundcake
This is a new low carb take on the Chocolate Chip pound cake that my mother used to make me.
Ingredients
Cake
- 3/4 cup Butter softened
- 6 ounces Cream Cheese softened
- 6 Eggs large
- 1 1/2 teaspoons Vanilla Extract
- 2 1/2 cups Almond Flour
- 2/3 cups Truvia baking blend
- 2 teaspoons Baking Powder
Topping
- 4.5 ounces Lily's Sugar Free Chocolate Chips
- 1/2 cup Pecans chopped
- 1/8 cup Truvia Brown Sugar brown sugar blend
Instructions
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Preheat oven to 325 degrees.
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Spray a tube pan with non-stick spray.
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Cream butter and cream cheese together in a mixing bowl.
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Add eggs to butter and cream cheese mixture one at a time.
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Add vanilla extract.
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Add and mix by hand the almond flour, Truvia baking blend and baking powder.
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Pour mixture into tube pan.
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Sprinkle chocolate chips, pecans and Truvia brown sugar over the top of the cake.
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Bake for 1 hour.
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Cool and serve.
Recipe Notes
I like Lily's Chocolate Chips best, but Hershey's Sugar Free Chocolate Chips are a good second choice.
If it comes out lumpy for any reason (I didn't cream the butter and cream cheese first and ran into that problem) don't fret, it all still comes out fine.
Because of the cream cheese, this comes out very moist.
This is a lower height pound cake. Still a good size, and plenty enough. Still, I'm going to test doubling the recipe to increase the height. I'll let you know how it turns out.
