Keto Cream Cheese Pound Cake
40 mins
Serves 12
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Keto Cream Cheese Pound Cake
youtube.com
40 mins
Serves 12
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Directions
1
Pre-heat your oven to 350 degrees.
2
Pre-heat your oven to 350 degrees.
3
Pre-heat your oven to 350 degrees.
4
In a very large bowl, add 1.25 cups (125g) of superfine almond flour.
5
In a very large bowl, add 1.25 cups (125g) of superfine almond flour.
6
In a very large bowl, add 1.25 cups (125g) of superfine almond flour.
7
Add a heaping 1/2 cup (100g) of confectioner's erythritol to the bowl.
8
Add a heaping 1/2 cup (100g) of confectioner's erythritol to the bowl.
9
Add a heaping 1/2 cup (100g) of confectioner's erythritol to the bowl.
10
Add a teaspoon of baking powder and a pinch of salt to the bowl.
11
Add a teaspoon of baking powder and a pinch of salt to the bowl.
12
Add a teaspoon of baking powder and a pinch of salt to the bowl.
13
Whisk the dry ingredients together to ensure everything is combined, then set the bowl aside.
14
Whisk the dry ingredients together to ensure everything is combined, then set the bowl aside.
15
Whisk the dry ingredients together to ensure everything is combined, then set the bowl aside.
16
Cut and cube 3.5 ounces (100g) of full-fat cream cheese (room temperature) and add it to a separate wet ingredient bowl.
17
Cut and cube 3.5 ounces (100g) of full-fat cream cheese (room temperature) and add it to a separate wet ingredient bowl.
18
Cut and cube 3.5 ounces (100g) of full-fat cream cheese (room temperature) and add it to a separate wet ingredient bowl.
19
Add four tablespoons of coconut oil to the wet ingredient bowl.
20
Add four tablespoons of coconut oil to the wet ingredient bowl.
21
Add four tablespoons of coconut oil to the wet ingredient bowl.
22
Add four large eggs to the wet ingredient bowl.
23
Add four large eggs to the wet ingredient bowl.
24
Add four large eggs to the wet ingredient bowl.
25
Add a teaspoon of vanilla extract to the wet ingredient bowl.
26
Add a teaspoon of vanilla extract to the wet ingredient bowl.
27
Add a teaspoon of vanilla extract to the wet ingredient bowl.
28
Use a hand mixer to mix all the wet ingredients until well combined, ensuring the cream cheese is fully mixed.
29
Use a hand mixer to mix all the wet ingredients until well combined, ensuring the cream cheese is fully mixed.
30
Use a hand mixer to mix all the wet ingredients until well combined, ensuring the cream cheese is fully mixed.
31
Add the dry ingredients back into the wet ingredients.
32
Add the dry ingredients back into the wet ingredients.
33
Add the dry ingredients back into the wet ingredients.
34
Mix both dry and wet ingredients together with a spatula, then use a hand mixer to fully combine everything until a batter forms.
35
Mix both dry and wet ingredients together with a spatula, then use a hand mixer to fully combine everything until a batter forms.
36
Mix both dry and wet ingredients together with a spatula, then use a hand mixer to fully combine everything until a batter forms.
37
Transfer the batter into a loaf pan lined with parchment paper, coating the parchment paper with baking spray.
38
Transfer the batter into a loaf pan lined with parchment paper, coating the parchment paper with baking spray.
39
Transfer the batter into a loaf pan lined with parchment paper, coating the parchment paper with baking spray.
40
Bake the pound cake for about 40 minutes, or until the top is golden brown.
41
Bake the pound cake for about 40 minutes, or until the top is golden brown.
42
Bake the pound cake for about 40 minutes, or until the top is golden brown.
43
Remove the pound cake from the oven and let it cool completely in the tray.
44
Remove the pound cake from the oven and let it cool completely in the tray.
45
Remove the pound cake from the oven and let it cool completely in the tray.
46
While the pound cake is cooling, prepare the icing by adding a heaping 1/4 cup (50g) of confectioner's erythritol to a small dish.
47
While the pound cake is cooling, prepare the icing by adding a heaping 1/4 cup (50g) of confectioner's erythritol to a small dish.
48
While the pound cake is cooling, prepare the icing by adding a heaping 1/4 cup (50g) of confectioner's erythritol to a small dish.
49
Add a heaping tablespoon of unsweetened almond milk to the dish.
50
Add a heaping tablespoon of unsweetened almond milk to the dish.
51
Add a heaping tablespoon of unsweetened almond milk to the dish.
52
Mix these two ingredients together with a spoon or spatula until a thick glaze forms.
53
Mix these two ingredients together with a spoon or spatula until a thick glaze forms.
54
Mix these two ingredients together with a spoon or spatula until a thick glaze forms.
55
Once the pound cake has cooled completely, remove it from the tray and add the glaze evenly over the top.
56
Once the pound cake has cooled completely, remove it from the tray and add the glaze evenly over the top.
57
Once the pound cake has cooled completely, remove it from the tray and add the glaze evenly over the top.
58
Allow the glaze to set for at least 15 minutes.
59
Allow the glaze to set for at least 15 minutes.
60
Allow the glaze to set for at least 15 minutes.
61
Cut the cake into 12 pieces and serve.
62
Cut the cake into 12 pieces and serve.
63
Cut the cake into 12 pieces and serve.
Ingredients
1.25 cups superfine almond flour
1.25 cups superfine almond flour
1.25 cups superfine almond flour
0.5 cup confectioner's erythritol
0.5 cup confectioner's erythritol
0.5 cup confectioner's erythritol
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
1 pinch salt
1 pinch salt
1 pinch salt
3.5 oz full-fat cream cheese, room temperature, cut and cubed
3.5 oz full-fat cream cheese, room temperature, cut and cubed
3.5 oz full-fat cream cheese, room temperature, cut and cubed
4 tbsp coconut oil
4 tbsp coconut oil
4 tbsp coconut oil
4 large eggs
4 large eggs
4 large eggs
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
0.25 cup confectioner's erythritol
0.25 cup confectioner's erythritol
0.25 cup confectioner's erythritol
1 tbsp unsweetened almond milk
1 tbsp unsweetened almond milk
1 tbsp unsweetened almond milk
Equipment
oven
large bowl
food scale
whisk
hand mixer
spatula
loaf pan
parchment paper
baking spray
small dish
spoon
Tips
Using room temperature cream cheese can help speed up the mixing process.
Let the pound cake cool completely in the tray before glazing.
Allow the glaze to set for at least 15 minutes before slicing the cake.