Pound Cake

Ingredients:
2 1/2 cups blanched almond flour
1  cup sugar substitute (Xylitol or Swerve)
1 1/2 tsp baking powder
1 1/2 tsp salt

7 large eggs
3/4 cup butter, softened
6 ounces cream cheese, softened
1 1/2 tsp vanilla extract
2 tsps lemon juice

Directions:
1. Place the rack in the center of the oven and preheat oven to 300 degrees F.

2. In a bowl mix together the blanched almond flour, sugar substitute, baking powder and salt.

3. In another bowl beat the eggs and set aside.

4. With an electric mixer on high speed whip the butter and cream cheese. Add the vanilla, lemon juice and beaten eggs and blend until smooth; about 1 minute more.

5. Combine the dry and wet ingredients together and mix well.

Pour the batter into a 9 x 5" loaf pan (sprayed with coconut oil and line the bottom with parchment paper) and bake until the top starts to become lightly golden brown and a toothpick stuck in the center comes out clean, about 1 1/2 hours.

Cool before removing from pan and slice into 6 thick pieces and then cut each slice in half to make 12 portions. Serve warm or cold.

Eat plain or Top with fresh strawberries or blueberries and some Redi Whip

Enjoy!