This little keto pound cake with homemade whipped cream cake (6 inches in diameter) is delicious and healthy too!
1/2 cup butter, preferably grass-fed
2 ounces cream cheese
1/2–3/4 cup erythritol
1 cup sour cream
1 teaspoon pure vanilla extract
4 large eggs
2 cups almond flour
2 teaspoons baking powder
Preheat oven to 350°F. Grease two 6-inch round pans generously with butter.
In the bowl of an electric mixer, cream the butter and cream cheese until smooth. Add the erythritol, sour cream and vanilla, and beat until nicely combined. Next, add the eggs one at a time. Mix well after each, meanwhile, remember to keep scraping the bowl. Stir in the almond flour and baking powder and beat once more until incorporated.
Divide batter evenly between pans and smooth the tops with a spatula. Bake for 35 to 45 minutes, or until the cake is golden brown, a toothpick comes out clean and the cake is slightly firm in the middle, not wet and jiggly. For best results let the cake cool completely before removing from pan. Prepare and top with the Healthy Whip Cream recipe, or enjoy with your favorite berries or fruit.
I know it’s tempting to immediately remove the cakes from the pan to see your masterpiece. (I do it every time!) But it’s best to be patient, and let the cake cool so that it firms up and does not fall apart. Do as I say, not as I do! 😉
Keywords: keto, sugar-free, low carb, healthy, pound, cake, vanilla, almond