Sunday, July 29, 2012

Keto Pound Cakes

OK, sorry, I'm stealing this one from someone else.  It's been a hectic week on the farm, and it'll pretty much stay that way through the rest of the summer, but I will try to keep up with posting recipes as much as possible.  I have not made these yet, but I'm going to as soon as I can - they sound lovely, and would be nice and portable for taking to work.

makes 4 in personal cake tins
3/4c butter softened
4 oz cream cheese softened
12-16 pkts of stevia or aspartame
1 1/2 tsp vanilla
1/2 tsp almond
3 eggs
1 c coconut flour 
1. preheat oven to 325
2. grease your tins
3. mix your butter, cream cheese, sugar sub., vanilla, and almond extract with a hand mixer until creamed together
4. Add one egg at a time alternating egg and flour until both are in the batter. Add flour slowly as it can make the batter thick, use less flour if necessary, if you've already put it all in and it's too thick, add almond milk until cream cheese consistency- this will never be a liquid batter. 
5. Place in tins to top, this will not be a rising batter. 
6. Bake for 45 mins, but check after 30, your top will be golden, a toothpick will come out clean, and on touch, the cake will spring back.
7. Let cool and enjoy, come up with a topping for it, or just add raspberries and whipped cream!

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