Almond Flour Pound Cake Sugar Free Food

LOW CARB ALMOND FLOUR CAKE

Low Carb Almond Flour Cake image

You won't believe how moist and fluffy this almond flour cake is! It's a firm favourite in our house, and so versatile. Here, we decorated it with mascarpone frosting and berries. But you can also top it with a chocolate ganache or even put the berries directly into the cake.

Provided by Katrin Nürnberger

Categories Dessert

Time 35m

Number Of Ingredients 12

Ingredients

1 1/4 cups / 300 g natural yoghurt (full fat)
3 1/2 cups / 350 g almond flour (NOT super-fine. Ground almonds work well, too )
6 medium eggs (or 5 large eggs)
4 tbsp butter (melted)
2 tsp baking powder
2 tsp vanilla extract
1/3 cup / 40 g powdered erythritol (So Nourished)
1 cup / 250 g mascarpone
1 tsp vanilla extract
1 tbsp powdered sweetener (So Nourished) (or more, to taste)
handful of raspberries
150 g blackberries

Steps:

Preheat the oven to 180 Celsius / 356 Fahrenheit.
Grease the sides of a 23 cm/9 inch diameter springform baking tin with butter and line the bottom with parchment paper.
Blend your eggs until fluffy. Then add the yoghurt, 2 tsp vanilla and butter. Mix until well-combined.
Then add the dry ingredients - baking powder, almond flour / ground almonds and sweetener. Blend until smooth and fill the batter into the springform pan.
Bake for ca 30 minutes or until the top is browned and a knife inserted in the centre comes out clean.
Blend the mascarpone cheese with 1 tbsp of sweetener and 1 tsp vanilla.
Once the cake has cooled, spread the mixture on top and garnish with berries.

Nutrition Facts : Calories 361 kcal, Carbohydrate 6.4 g, Protein 11.6 g, Fat 31.5 g, SaturatedFat 4.7 g, Fiber 3.2 g, Sugar 4.5 g, ServingSize 1 serving

THE BEST LOW CARB KETO POUND CAKE RECIPE

The Best Low Carb Keto Pound Cake Recipe image

This easy low carb keto pound cake recipe is moist, rich and buttery, with just 3g net carbs per slice! Almond flour pound cake tastes like the real deal, using 7 ingredients and 10 minutes prep.

Provided by Maya Krampf

Categories Dessert

Time 55m

Number Of Ingredients 8

Ingredients

1 cup Unsalted butter ((softened; 2 sticks))
2/3 cup Besti Monk Fruit Allulose Blend
4 large Eggs ((at room temperature))
1/2 tbsp Vanilla extract
2 1/2 cups Wholesome Yum Blanched Almond Flour
1/2 tbsp Baking powder
1/4 tsp Sea salt
1/2 tsp Xanthan gum ((optional, but recommended for structure))

Steps:

Preheat the oven to 350 degrees F (177 degrees C). Line an 8.5x4.5-inch loaf pan with parchment paper, so that the paper hangs over the 2 long sides.
In a large, deep bowl, use a hand mixer at high speed to beat the butter and Besti together, until fluffy.
Beat in the eggs, one at a time, beating for 30 seconds after each addition. Beat in the vanilla.
Lower the mixer speed to medium-low. Beat in the almond flour, baking powder, and sea salt. If using xanthan gum, sprinkle (don't dump) it evenly over the batter and beat in at low speed until just combined.
Scrape the sides of the bowl. The batter will be thick and creamy. Transfer the batter to the loaf pan and smooth the top, rounding slightly.
Bake for 25-30 minutes, until the top is golden brown. Tent the top with foil, then continue baking for 20-30 minutes, until an inserted toothpick comes out clean. Allow the bread to cool in the pan before moving or slicing.

Nutrition Facts : Calories 295 kcal, Carbohydrate 5.5 g, Protein 7.3 g, Fat 28.6 g, SaturatedFat 10.2 g, Cholesterol 102.7 mg, Sodium 211.3 mg, Fiber 2.6 g, Sugar 1 g, ServingSize 1 serving