Leeann's Low Carb Poundcake

LATeagno

I made this modified Carbquik version of poundcake late last night and have eaten it twice already today. It's super dense and heavy, so getting 16-18 servings out of one cake is doable. It's extremely filling and full of fiber, has no sugar and is perfect for those of us on Keto diets as it is high fat/mod protein. I can't wait to try to make this with different flavorings next time: doesn't lemon sound awesome? I just made vanilla. Fantastic! Add in a couple slices strawberries (or blueberries...blackberries...raspberries... whatever) and some homemade whipped cream (pictured) and you're all set at less than 250 calories. Score!

Stats (in 1/18th) are: 180 cal/ 16 fat/ 3.5 net carb/ 8 fiber/ 6 protein.

ENJOY!




Leeann’s Pound Cake



Ingredients:



• 3 cups Carbquik

• ½ cup coconut flour

• ½ cup almond flour

• 5 eggs

• ½ cup heavy cream

• 8 oz. cream cheese; softened

• 1 ½ sticks butter, softened

• 3T vanilla extract (or any other extract)

• ¼ cup water

• 1 cup sweetener (I use xylitol/erythitol, but you can use whatever sweetener you like)



Directions:

Preheat oven to 350. In large mixing bowl, mix with electric or stand mixer all wet ingredients, including cream cheese and butter. Mix until blended. Slowly add in Carbquik, coconut flour, almond flour and sweetener. Mix until just blended; mixture should be very thick but relatively smooth.

Pour into large, greased, round Bundt or tube pan (can be made in loaf pans as well). Smooth batter with a spatula to ensure it is even throughout. Bake at 350 for 45-55 minutes or until toothpick inserted in cake comes out clean. Allow to cool for at least an hour before removing from pan. Serve while warm or at room temperature with your favorite toppings, including blueberries, strawberries, fresh whipped cream or other low carb goodies.