Print
ShareThis
Creamy Cappuccino Frozen Dessert
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
Almond Flour Pound Cake
Yield: Makes 9 (1-inch) slices
Ingredients:
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)
Preparation:
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.
Nutritional Information:
| 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 |
Dietary Exchange:
| Fat | 4 |
| Meat | 1 |
| Starch | 1 |
This recipe appears in:
Cakes
