Organic Vanilla Pound Cake (Keto/Low-Carb, Sugar-Free)
Thanks for visiting Live Well Corner today. This is Marc Gil . It’s awesome to see your smiling face over here. I’m really into great diet-friendly cooking videos. It would seem that you feel the same. 🙂
I get pretty excited about checking out good healthy cooking vids. It’s nice to know that I’m not the only one. 🙂
Clearly, there are many diet plans in the world. If you’re like me, you’re probably overwhelmed by all of the options.
It’s for this reason that, when a particular diet has been chosen, and you’re looking to prepare your own tasty meals, you want to avoid looking outside of your chosen diet for meal options. Straying from your original chosen plan may very well lead to failure. You’re quite likely to find yourself needing to start all over.
This is why you definitely want to compile a small library of recipes that fit within your particular diet plan. If you’re going low-calorie, then compile low-calorie recipes.
Healthy Eating has a lot of benefits. Cutting calorie intake by 15 percent can slow aging and protect against diseases such as cancer, diabetes, and Alzheimer’s and help to lose weight.
Wishing you health and happiness,
- 5 tbsp butter unsalted and softened
- 3 tbsp coconut oil melted
- 4 tbsp cream cheese softened at room temp
- 2 cup almond flour
- 2 tsp baking powder
- 1 cup low-carb sweetener granular
- 3/4 cup sour cream
- 3 tbsp heavy whipping cream
- 1 tsp vanilla extract sugar-free
- 4 large eggs
Preheat your oven to 350ºF and grease your 9″ bundt pan.
Combine the flour and baking powder (the dry ingredients) in a bowl and put to the side.
Add your butter, oil and cream cheese to your mixer and combine until incorporated. (This will be a bit watery but it’s okay). This is your wet ingredients.
Add your sweetener, vanilla, sour cream, and heavy whipping cream (HWC) one at a time) to your wet ingredient mixture. Combine until smooth.
Add in your eggs. DON’T FORGET to scrape the sides of the bowl.
Incorporate your dry ingredients until the wet mixture.
Pour your batter into your pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes. (Even if the toothpick comes out clean it may still be cooking.)
Let your cake cool for at least 1-2 hours (or chill until cold). This will make it easier to remove from the pan and stop it from falling apart.