Moist, Buttery Pound Cake

My husband was talking about that famous “all butter” pound cake from Entenmann’s the other day. You know, the kind that comes in the little white box with the see-through window and the blue logo? My parents would occasionally buy Entenmann’s products when I was a kid, and the taste was pretty nostalgic.

I decided to try my hand at a grain free, sugar free version just for old time’s sake. The results were simply fabulous! Super moist, an absolutely perfect texture and a buttery flavor with hints of something you can’t quite put your finger on (ahem…lemon, vanilla and almond…ahem).

This super easy recipe can be used for a variety of tasty treats. It’s delicious enough to be eaten alone with a cup of coffee or tea, but versatile enough to be topped with sliced berries, whipped cream, sugar free chocolate sauce or whatever else your heart desires. This cake would also make an idea cake to cube up and put in a trifle.

I’ve been experimenting with “Just Like Sugar” as a sweetener, and I like it so far. It seems to caramelize just a little bit, and I really like that part of it. It’s also 99% fiber (97g per cup), so there’s no risk of blood sugar spikes. Good stuff! However, you can use whatever sweetener you have on hand– xylitol, Ideal, erythritol, Swerve, granulated stevia, or even Splenda, if you use it.

Moist, Buttery Pound Cake

Ingredients:

  • 1 stick butter, softened
  • 1/2 C heavy cream
  • 4 eggs, room temperature
  • 1 C almond flour, sifted
  • 1/3 C coconut flour, sifted
  • 1/4 C whey protein powder (unflavored or vanilla)
  • 1 1/3 C sweetener (I used Just Like Sugar)
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. lemon extract
  • 1/4 tsp. almond extract
  • 1 T vanilla extract
Directions:
 
1. Preheat oven to 325 and grease a 9×5 loaf pan on both the bottom and sides.
2. In a large bowl, cream together the butter and sweetener until light and fluffy. The mixture may be dry.
3. Add in vanilla, lemon and almond extracts, eggs, baking powder and salt and beat well until smooth.
4. Add in sifted almond and coconut flours and protein powder. Mix until smooth.
5. Slowly mix in the cream last, for about 30 seconds to one minute, until it’s smooth.
6. Pour the batter into the loaf pan and smooth it with a spatula so that it is evenly distributed throughout the pan.
7. Bake on the center rack for about one hour or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for at least 20 minutes, then turn it out of the pan and allow it to cool completely on a cooling rack.
9. Slice and serve. Try it alone or with sliced berries, sugar free chocolate syrup, whipped cream or other toppings as desired.
Nutrition: 1/12th of cake: 210 calories, 2 g net carb (10 g fiber, but only when using Just Like Sugar), 18 g fat, 9 g protein.

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It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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