Serving Yields: 16

Nutritional Facts per Serving

● Net Carbs: 2.49 g

● Total Fats: 23.4 g

● Protein: 7.9 g

● Calories: 254

Ingredients – The Pound Cake

● Salt (.5 tsp.)

● Almond flour (2.5 cups)

● Softened – unsalted butter (.5 cup)

● Erythritol (1.5 cups)

● Unchilled eggs (8)

● Lemon extract (.5 tsp.)

● Vanilla extract (1.5 tsp.)

● Cream cheese (8 oz.)

● Baking powder (1.5 tsp.)

Ingredients – The Glazea

● Powdered erythritol (.25 cup)

● Heavy whipping cream (3 tbsp.)

● Vanilla extract (.5 tsp.)

Preparation Method

  1. Warm the oven to 350° Fahrenheit.
  2. Whisk the baking powder, almond flour, and salt. Set aside.
  3. Cream the erythritol, butter, and softened cream cheese chunks. Mix until smooth in a large mixing container.
  4. Whisk and add the eggs with the lemon and vanilla extract. Blend with the rest of the fixings using a hand mixer until smooth.
  5. Dump the batter into a loaf pan. Bake for one to two hours.
  6. Prepare a glaze. Mix in the vanilla extract, powdered erythritol, and heavy whipping cream until smooth.
  7. You must let the cake cool completely before adding the glaze.