Low Carb Almond Flour Pound Cake Recipes

LOW CARB ALMOND FLOUR CAKE

Low Carb Almond Flour Cake image

You won't believe how moist and fluffy this almond flour cake is! It's a firm favourite in our house, and so versatile. Here, we decorated it with mascarpone frosting and berries. But you can also top it with a chocolate ganache or even put the berries directly into the cake.

Provided by Katrin Nürnberger

Categories Dessert

Time 35m

Number Of Ingredients 12

Ingredients

1 1/4 cups / 300 g natural yoghurt (full fat)
3 1/2 cups / 350 g almond flour (NOT super-fine. Ground almonds work well, too )
6 medium eggs (or 5 large eggs)
4 tbsp butter (melted)
2 tsp baking powder
2 tsp vanilla extract
1/3 cup / 40 g powdered erythritol (So Nourished)
1 cup / 250 g mascarpone
1 tsp vanilla extract
1 tbsp powdered sweetener (So Nourished) (or more, to taste)
handful of raspberries
150 g blackberries

Steps:

Preheat the oven to 180 Celsius / 356 Fahrenheit.
Grease the sides of a 23 cm/9 inch diameter springform baking tin with butter and line the bottom with parchment paper.
Blend your eggs until fluffy. Then add the yoghurt, 2 tsp vanilla and butter. Mix until well-combined.
Then add the dry ingredients - baking powder, almond flour / ground almonds and sweetener. Blend until smooth and fill the batter into the springform pan.
Bake for ca 30 minutes or until the top is browned and a knife inserted in the centre comes out clean.
Blend the mascarpone cheese with 1 tbsp of sweetener and 1 tsp vanilla.
Once the cake has cooled, spread the mixture on top and garnish with berries.

Nutrition Facts : Calories 361 kcal, Carbohydrate 6.4 g, Protein 11.6 g, Fat 31.5 g, SaturatedFat 4.7 g, Fiber 3.2 g, Sugar 4.5 g, ServingSize 1 serving

LOW-CARB ALMOND FLOUR POUND CAKE

Low-Carb Almond Flour Pound Cake image

While making dinner, I asked my hubby to find a cake recipe for me using almond meal and this is what he found. The original recipe calls for almond flour, but I used almond meal as I like the grainy, nutty texture that the meal gives. I followed this recipe with only two changes; the almond flour for the almond meal and I...

Provided by Laura Geese

Categories Cakes

Time 1h5m

Number Of Ingredients 7

Ingredients

1 c butter, softened at room temperature
1 c splenda sugar substitute
5 eggs at room temperature
2 c almond flour (i used almond meal)
1 tsp baking powder
1 tsp lemon extract
1 tsp vanilla extract

Steps:

1. Preheat oven to 350*F
2. Cream butter and Splenda well.
3. Add eggs - one at a time - beating well after each.
4. Mix almond flour with baking powder.
5. Add egg to mixture a little at a time while beating.
6. Add lemon and vanilla extracts.
7. Pour into greased 9"-10" Springform pan (or 9" round cake pan ~ which is what I used). Bake 50-55 minutes.

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