Keto Pound Cake
You won’t believe the authentic taste and texture of this dense and buttery pound cake. Perfect on its own or topped with fresh whipped cream. For a tangy twist, stir in poppy seeds and lemon juice.
Servings: 12 servings
Ingredients
Dry Ingredients
- 1½ cups almond flour 150g
- 2 scoops vanilla whey protein or bone broth protein powder (40g)
- ½ cup erythritol powdered 100g
- ¾ tsp baking powder
- ¼ tsp pink himilayan salt
Wet Ingredients
- 3 large eggs
- 6 tbsp mooi rivier clover butter
- ¼ cup coconut milk unsweetened
- ½ tbsp vanilla extract
- 40 drops liquid stevia (to taste)
Instructions
- Preheat oven to180 degrees celsius. Grease a 9x5” loaf pan. Line with unbleached parchment paper.
- In a medium bowl, whisk the almond flour, erythritol, protein powder, baking powder and salt.
- In another bowl, add the eggs, melted oil or butter, coconut milk, vanilla, and stevia. Beat with a hand-held mixer on medium to fully combine.
- Add dry ingredients to wet. Blend on medium to incorporate.
- Pour batter into prepared pan. Bake 40-45 minutes or until a toothpick comes out clean.
- Cool to room temperature, slice and serve.