Sugar Free Almond Pound Cake

I did a butter taste test yesterday on ten different varieties of butter (Kerrygold was the best by far), so since I had so much butter in my house and a couple of pints of strawberries I decided to make pound cake. It helps to bring the eggs and butter up to room temperature first.

I used a stevia-erythritol blend that measures 1:2 with sugar to sweeten this. Half a cup of granulated erythritol plus half a teaspoon of stevia extract (liquid or powder) can be used instead. A teaspoon each of lemon zest and lemon extract can be added.

2 cups super fine almond flour
5 large eggs, room temperature
1 cup (2 sticks) salted butter, room temperature
1/2 cup stevia-erythritol blend
1 Tbs coconut flour
1 tsp baking powder
1 tsp vanilla extract

Preheat oven to 350°F. Butter the sides and bottom of a 9″x 9″ square baking pan. Parchment paper can be placed on the bottom to make removing the cake easier. In a large mixing bowl cream butter and stevia-erythritol together with an electric mixer until smooth. Add one egg at a time, mixing until incorporated into the butter, sweetener, and vanilla extract before adding the next egg. Scrape down the sides of the bowl as necessary. Once eggs are blended in, add coconut flour and baking soda. Mix for a minute before slowly adding the almond flour. Mix until well combined. Pour batter into the baking pan and smooth the top with the back of a spatula. Bake for 40-50 minutes until the cake is golden brown and a toothpick inserted in it comes out clean. Allow to cool before cutting. Serve with strawberries and whipped cream, if desired.


About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
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