I know I’ve been away for a while but the wheels have still been turning. It’s been crazy busy and I’m trying to get back to posting frequently. So, upon my return to the blog, I bring you keto pounds cake. Yes, you heard it. You can whip this up in a jiffy (45 min max) and dress it with your favorite keto toppings like whipped cream, strawberries, blueberries, cream cheese or even peanut butter. Hope you enjoy a much a I do!
- 1 and 1/4 cup almond flour
- 3/4 cup Keto approved sweetener
- 1tsp baking powder
- 1/4tsp salt (remove if you use salted butter)
- 4 eggs
- 4tbs softened butter
- 4tbs softened cream cheese(1/2 block)
- 1tsp vanilla
In a mixing bowl, add your softened butter and keto sweetener. Whip until light and fluffy
Once your sweetener and butter is light and fluffy, add your cream cheese. Beat until it’s nice and whipped. It should resemble cream cheese icing.
Add your vanilla and start adding 1 egg at a time. Do not add them all at once. Incorporate 1 after each gets beaten into the batter.
After you incorporated all of your eggs, add your baking powder and almond flour. Mix together until your batter is nice and smooth.
Here’s where you have a decision to make. You can either use a loaf pan, cupcake pan or mini loafs as I have. I suggest this option because the serving is perfect for 1! Take a spoon/ladle and seperare evenly among the 8 mini loafs. Ensure you spray with oil prior. I used avocado oil and they never stick.
In your pre-heated 350 degree oven, bake until golden brown. This should be right around 30 minutes. If they are jiggly, add some time. You can use the toothpick test too. Should pull out clean when inserted into the middle of the loaf. Pull out and enjoy!