BUTTER POUND CAKE

BUTTER POUND CAKE

INGREDIENTS:

3 1/2 cups almond flour
1/4 cup coconut flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup Swerve Granular
4 large eggs
2/3 cup unsweetened almond milk
1 1/2 tsp pure vanilla extract

NUTRITIONAL FACTS:

Servings: 16

Calories: 210

Total Fat: 18g

Cholesterol: 60mg

Sodium: 190mg

Total Carbs: 18g

Dietary Fiber: 4g

Sugar: 2g

Protein: 7g

DIRECTIONS:

Step 1

Preheat oven to 325F and grease a 9x5 inch loaf pan very well.

Step 2

In a medium bowl, mix together almond flour, coconut flour, baking powder, and salt. Set aside.

Step 3

With a stand or hand mixer, beat the butter and Swerve together until light and fluffy.

Step 4

Add eggs and vanilla and beat on medium speed until well combined.

Step 5

Beat in half of the almond flour mixture and almond milk to the wet ingredients, then beat in the remaining almond flour mixture.

Step 6

Transfer to the prepared loaf pan and bake 40 minutes. remove from oven and cover loosely with aluminum to prevent overbaking. Bake for 20 more minutes.

Step 7

Remove from oven and take off aluminum foil, and let cool in the pan 15 minutes. After 15 minutes flip out onto a wire rack to cool completely.