Directions
- 1Pre-heat your oven to 350 degrees.
- 2In a very large bowl, add 1.25 cups (125g) of superfine almond flour.
- 3Add a heaping 1/2 cup (100g) of confectioner's erythritol to the bowl.
- 4Add a teaspoon of baking powder and a pinch of salt to the bowl.
- 5Whisk the dry ingredients together to ensure everything is combined, then set the bowl aside.
- 6Cut and cube 3.5 ounces (100g) of full-fat cream cheese (room temperature) and add it to a separate wet ingredient bowl.
- 7Add four tablespoons of coconut oil to the wet ingredient bowl.
- 8Add four large eggs to the wet ingredient bowl.
- 9Add a teaspoon of vanilla extract to the wet ingredient bowl.
- 10Use a hand mixer to mix all the wet ingredients until well combined, ensuring the cream cheese is fully mixed.
- 11Add the dry ingredients back into the wet ingredients.
- 12Mix both dry and wet ingredients together with a spatula, then use a hand mixer to fully combine everything until a batter forms.
- 13Transfer the batter into a loaf pan lined with parchment paper, coating the parchment paper with baking spray.
- 14Bake the pound cake for about 40 minutes, or until the top is golden brown.
- 15Remove the pound cake from the oven and let it cool completely in the tray.
- 16While the pound cake is cooling, prepare the icing by adding a heaping 1/4 cup (50g) of confectioner's erythritol to a small dish.
- 17Add a heaping tablespoon of unsweetened almond milk to the dish.
- 18Mix these two ingredients together with a spoon or spatula until a thick glaze forms.
- 19Once the pound cake has cooled completely, remove it from the tray and add the glaze evenly over the top.
- 20Allow the glaze to set for at least 15 minutes.
- 21Cut the cake into 12 pieces and serve.
Ingredients
- 1.25 cups superfine almond flour
- 0.5 cup confectioner's erythritol
- 1 tsp baking powder
- 1 pinch salt
- 3.5 oz full-fat cream cheese, room temperature, cut and cubed
- 4 tbsp coconut oil
- 4 large eggs
- 1 tsp vanilla extract
- 0.25 cup confectioner's erythritol
- 1 tbsp unsweetened almond milk
Equipment
ovenlarge bowlfood scalewhiskhand mixerspatulaloaf panparchment paperbaking spraysmall dishspoon
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.
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