Snatch the printable form of this formula at the extremely base of this post!.
The surface of this pound cake is thick and rich. I don't question that you'd most likely effectively trick somebody who isn't following a keto diet plan. It tastes simply like a flour based pound cake. It's sweet enough without being excessively sweet. On the off chance that you need to add some more sweetness to the portion, I'd propose an extremely little measure of stevia as opposed to including more erythritol.
This pound cake solidifies well entire or in individual cuts. By and by, I think that its less demanding to cut the bread before solidifying. That way, at whatever point I'm in the state of mind for a very late pastry I can simply remove this from the cooler. I like to give it a chance to defrost on the counter for two or three hours. There is no compelling reason to put in the microwave.
Ingredients :
- 1/4 cup powdered Swerve sugar substitute
- 3 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
- Optional: add 4oz cream cheese for a thicker frosting (not counted in nutritional numbers below)
- In a medium size bowl, cream together the butter and Swerve sweetener until it’s a smooth consistency.
- Add the cream cheese and continue mixing it until the ingredients are fully blended together.
- Add the eggs, vanilla extract and lemon extract and continue mixing it with the hand mixer until all ingredients are blended together.
- Finally, add the almond flour, baking powder, and salt and mix until there are no clumps in the batter.
- Preheat the oven to 350 degrees.Pour the batter into two mini bread pans on one regular size bread loaf pan.