Almond Flour Pound Cake
Browse the recipe Almond Flour Pound Cake
Almond Flour Pound Cake
YIELD Makes 9 (1-inch) slices
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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:
- Preheat oven to 350°F. Spray 9X5-inch loaf pan (or two mini loaf pans) with nonstick cooking spray.
- Beat butter, cream cheese, sugar substitute and brown sugar in large bowl with electric mixer until well blended.
- Add eggs, one at a time, beating after each addition. Beat in vanilla.
- Combine almond flour with salt, baking powder, ginger and cardamom in medium bowl. Gradually add to egg mixture while beating on medium speed.
- 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
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 |