Low Carb Almond Poundcake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Calories 290 kcal
Ingredients
- 2 cups Almond Flour
- 3/4 cup Coconut Flour
- 3/4 cup Truvia Cane Sugar Blend
- 1/4 teaspoon Salt
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Xanthan Gum
- 8 ounces Cream Cheese softened
- 2 tablespoons Sour Cream
- 6 Eggs large
- 3/4 cup Milk
- 1 tablespoon Vanilla Extract
- 1 1/2 teaspoons Almond Extract
- 8 ounces Butter melted
Instructions
-
Preheat oven to 350.
-
Grease or use nonstick spray on a bundt cake pan.
-
Melt butter and set aside.
-
In a mixing bowl, mix flours, Truvia, salt, baking powder, baking soda and xanthan gum together and set aside.
-
With a mixer in a separate mixing bowl, cream the cream cheese and then add sour cream and mix until smoothly blended.
-
Add eggs slowly, one at a time until smoothly blended at each stage.
-
Add milk and extracts and blend until smooth.
-
Add the butter and blend until smooth.
-
Pour thick batter evenly into the bundt cake pan.
-
Bake for 45 minutes or until a toothpick inserted comes out clean.
-
Let cool for 10 minutes and then turn cake out onto a cookie rack to cool completely.
-
Cut and enjoy!
Recipe Notes
- You can lower the glycemic index even more and a few carbs by using Erythritol. (Swerve, Sukrin, etc.)
- You can find Xanthan Gum practically everywhere now. Walmart, Whole Foods, Earth Fare, Fresh Market and many regular grocery stores.
Nutrition Facts
Low Carb Almond Poundcake
Amount Per Serving
Calories 290
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Cholesterol 109mg36%
Sodium 261mg11%
Potassium 111mg3%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%
Iron 1.1mg6%
Calcium 92mg9%
Vitamin A 660IU13%
Net Carbs 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
