Almond Flour Pound Cake Photo
Almond Flour Pound Cake

YIELD Makes 9 (1-inch) slices


1/2 cup (1 stick) butter, softened
1/2 cup cream cheese, softened
3/4 cup sugar substitute*
2 tablespoons brown sugar
4 eggs
1 teaspoon vanilla
2 cups almond flour**
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 tablespoon honey roasted sliced almonds
Berries and whipped cream (optional)
*This recipe was tested with sucralose-based sugar substitute.**Almond flour, also called almond meal, is available at natural foods stores and in the specialty flour section at many supermarkets.


  1. Preheat oven to 350°F. Spray 9X5-inch loaf pan (or two mini loaf pans) with nonstick cooking spray.
  2. Beat butter, cream cheese, sugar substitute and brown sugar in large bowl with electric mixer until well blended.
  3. Add eggs, one at a time, beating after each addition. Beat in vanilla.
  4. Combine almond flour with salt, baking powder, ginger and cardamom in medium bowl. Gradually add to egg mixture while beating on medium speed.
  5. Pour into prepared pan; sprinkle with honey-roasted almonds. Bake 45 to 55 minutes or until toothpick inserted into center comes out clean. Serve with berries and whipped cream, if desired.
This recipe appears in: Cakes
Serving Size: 1-inch slice
Fiber <1 g
Carbohydrate 13 g
Cholesterol 137 mg
Saturated Fat 9 g
Total Fat 23 g
Calories from Fat 65 %
Calories 300
Protein 14 g
Sodium 517 mg
Fat 4
Meat 1
Starch 1
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