A delectably moist pound cake that’s guilt free – plus a nut-free, grain-free option to boot? I say bring it on!
Ingredients
- 1/2 cup buttery flavor coconut oil room temperature
- 8 oz cream cheese room temperature
- 1 cup SweetEs fusion sweet
- 4 large eggs
- 1 Tbsp vanilla extract
- 1/4 tsp mineral salt
- 2 cups almond flour
- 3 Tbsp coconut flour
- 1 Tbsp aluminum free baking powder
Instructions
- Add butter and cream cheese to mixing bowl - mix by hand or with mixer til well combined
- Add eggs, salt and vanilla- mix well
- Add balance of ingredients, mix until just combined.
- Let mixture sit for 10 minutes
- Bake at 350 for 25-30 minutes
Notes
✳️Nut free option: In place of almond and coconut flours, use: 1 cup oat fiber 1/4 cup psyllium husk 1/4 tsp xanthan gum Add 1/4 cup heavy cream
Add 1/4 cup of heavy cream to loosen batter- mix in, then let batter sit 15 minutes-
Bake 40 minutes at 350
Bake 40 minutes at 350
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