Keto Whipping Cream Pound Cake
This delicious pound cake delivers rich flavor with the perfect texture. It is a wonderful low carb and keto friendly treat.
Ingredients
For the Pound Cake
- 3 cups Superfine Blanched Almond Flour
- 1/3 cup Coconut Flour
- 2 tsp Baking Powder
- 1/2 tsp Xanthan Gum
- 1/2 tsp Salt
- 3/4 cup Unsalted Butter, Softened
- 4 oz Cream Cheese, Softened
- 1 1/4 cups Granulated Erythritol Monk Fruit Sweetener
- 6 large Eggs, Room Temperature
- 3/4 cup Heavy Whipping Cream
- 1 tbsp Vanilla Extract
For the Cream Glaze
- 1/2 cup Powdered Erythritol Monk Fruit Sweetener
- 3 tbsp Heavy Whipping Cream
- 1/2 tsp Vanilla Extract
Equipment
- bundt pan
- electric mixer
Instructions
- Preheat the oven to 325°F (165°C). Grease a 10-cup bundt pan very thoroughly with softened butter, getting into every groove, then dust it lightly with almond flour and tap out the excess.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt.
- In a large bowl, beat the softened butter, cream cheese and granulated sweetener for 3 minutes until very light and fluffy. Beat in the eggs one at a time, mixing well after each one.
- Add half of the dry ingredients and mix on low speed. Pour in the heavy cream and vanilla extract, mix again, then add the remaining dry ingredients and mix just until the batter is smooth and thick.
- Spoon the batter into the bundt pan and smooth the top. Bake for 50-60 minutes, until deep golden and a toothpick inserted in the center comes out clean. Cover loosely with foil after 35 minutes if the top is browning quickly.
- Let the cake cool in the pan for 30 minutes so it firms up. Carefully turn it out onto a wire rack and cool completely.
- Whisk the powdered sweetener, heavy cream and vanilla extract until smooth and pourable. Drizzle the glaze over the cooled cake and let it set for 15 minutes before slicing.
Nutrition
Serving: 1servingCalories: 427kcalCarbohydrates: 8gProtein: 11gFat: 39g
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