Low Carb. Pound Cake

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Low Carb. Pound Cake

This low carb. pound cake is fantastic. Perfect with strawberries for a wonderful summer time dessert!

Course

Dessert, Snack

Servings

Cake

Ingredients

• 1/3 C Coconut Flour
• 1/4 C Oat Fiber
• 1 Tsp. Baking Powder
• 1/2 Tsp. Salt
• 1 Stick Butter softened
• 1/2 C Sugar Substitute I prefer Sukrin :1
• 4 lg. Eggs
• 2 Egg Whites
• 1 /2 C Cream
• 4-5 Drops Liquid Sucralose
• 1 Tsp. Vanilla
• 1-2 Tsp. Butter Rum or Butter Flavoringg
• 2-4 C Strawberries with Xylitol (optional)

Course Dessert, Snack Servings Cake Ingredients 1/3 C Coconut Flour 1/4 C Oat Fiber 1 Tsp. Baking Powder 1/2 Tsp. Salt 1 Stick Butter softened 1/2 C Sugar Substitute I prefer Sukrin :1 4 lg. Eggs 2 Egg Whites 1 /2 C Cream 4-5 Drops Liquid Sucralose 1 Tsp. Vanilla 1-2 Tsp. Butter Rum or Butter Flavoringg 2-4 C Strawberries with Xylitol (optional)

Instructions

1. Combine the Coconut flour, oat fiber, baking powder and salt. Set aside.
2. Then cream together the sugar and the butter. Add one egg at a time, mixing between each addition. Then add the flavorings, heavy cream, and the liquid sucralose.
3. Mix the dry ingredients into the wet ingredients until well combined. Pour the batter into the lightly greased baking dish. (You can choose the size you want...or have. I use a 9 by 13 inch dish. It makes the cake nice and thin and cooks a little faster too!) Bake at 350 degrees for 15-25 minutes. Depending on type of baking dish you choose.
4. The cake is done with it has a nice spring to the touch and when the cake is cooked all the way through. Allow to cool and enjoy with a fruit topping of your choice!

This recipe has been wonderful to play around with. Adding different flavors to pair with different fruit toppings. It is light and fresh and has the same texture of a real Old Fashion Pound Cake. Here is how I make the Low Carb. Pound Cake.

I first start by combining the dry ingredients. (This picture was taken at the farm. We are between 2 homes right now and I just mix the dry ingredients in a plastic bag at our city home to transfer to the country. I find this easier than trying to move all my ingredients each week. This saves a lot of space.)

Then cream together the sugar and the butter. Add one egg at a time, mixing between each addition. Then add the flavorings, heavy cream, and the liquid sucralose. I really like the combo of vanilla and the butter rum flavoring. It really gives it a nice fresh flavor.

Mix the dry ingredients into the wet ingredients until well combined. Pour the batter into the lightly greased baking dish. (You can choose the size you want…or have. I use a 9 by 13 inch dish. It makes the cake nice and thin and cooks a little faster too!) Bake at 350 degrees for 15-25 minutes. Depending on type of baking dish you choose.

The cake is done with it has a nice spring to the touch and when the cake is cooked all the way through.

Allow to cool and enjoy with a fruit topping of your choice!