Karen
3/28/2021
11:50:44 PM | |  | |
Pound Cake
This is fast, easy and actually pretty moist for a low carb cake. You probably already have everything in your kitchen to make it except the almond yogurt…but…you can get that at Whole Foods.
Preheat oven to 350
Line an 8” by 4” loaf pan with parchment paper (you can make it stick to the sides with some coconut oil). I just oiled my pan and had a hard time getting it out. Next time I’ll use parchment paper.
In a large bowl, mix the following until light and fluffy:
¾ cup of almond yogurt (Kite Hill)
3 large eggs (room temperature)
½ cup plus one tablespoon of melted coconut oil or melted butter
1 teaspoon vanilla
2 tablespoons of liquid stevia
Sift together:
2 cups almond flour (it’s important to sift it or your cake will be heavy)
2 teaspoons of aluminum free baking powder
Pinch of sea salt
Fold the sifted dry ingredients into the wet ingredients and stir until well mixed.
Pour into loaf pan and bake 40 to 50 minutes or until knife inserted into middle comes out clean.
This makes 12 servings. Each serving is:
2.4 net carbs
212 calories
Note: I went ahead and cut mine into 12 pieces and individually wrapped each one. It makes it easier to stay on track that way.
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