Keto Cream Cheese Pound Cake

It's a recipe for low carb keto cream cheese pound cake. It's uses with almond flour allowing it to stay low in carbs and keto-friendly. This recipe is favorite in the low carb keto community.

PREP TIME 10 minutes | COOK TIME 35 minutes | ADDITIONAL TIME 5 minutes | TOTAL TIME 50 minutes

Ingredients

• 1 ¼ cups almond flour

• ¾ cup of sugar substitute

• 1 tsp baking powder

• ¼ tsp of salt

• 4 eggs

• 3 ½ oz full-fat cream cheese room temperature

• 4 tablespoons unsalted butter room temperature

• 1 tsp of vanilla

Instructions

1. Preheat oven to 350 degrees

2. In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside

3. In a large bowl using an electric mixer blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.

4. Next add the room temperature cream cheese and vanilla extract and mix well.

5. Add the eggs one at a time making sure to mix well after each addition.

6. Lastly, add the dry ingredients: the almond flour, baking powder, salt and mix well until batter is fully combined.

7. In a well-greased 8 inch cake pan or 8 inch loaf pan bake 30 to 40 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.

8. If making cupcakes bake for 20-25 minutes. This makes 12 cupcakes

Notes

This recipe doubles easily and freezes well.

Nutrition Information:  YIELD:  12  SERVING SIZE: 1 

Amount Per Serving: CALORIES: 102 TOTAL FAT: 9.6g SATURATED FAT: 4.8g CHOLESTEROL: 74mg SODIUM: 124mg CARBOHYDRATES: 1.2g FIBER: 0.3g SUGAR: 0.3g PROTEIN: 3.1g Net Carbs: 0.9g