Pound Cake on a Keto diet. Psst, the toddler loves it too!

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Okay I have to admit I have caught the keto bug! I mean I need to cut down sugar and carbs from my diet anyways. If I lose a pound or two or ten then it’s a win win!

I did discover something totally awesome though, the high protein foods are a great way to get my toddler to eat some good stuff while changing up our routine. I mean she still eats fruits and carbs but now I can get more proteins in her too. Yasss!
PS . My picky eater is on an anti egg campaign so of course I’m trying to sneak in as much egg as I can.
We tried a couple different recipes, some were a hit, some not so much. I’ll start posting the ones that worked really well for us.

Lemon Pound Cake

This was an instant hit at our place! Although I really limited the amount of sweetness. And I didn’t glaze it at all but that was a personal preference

Ingredients

•  2 1/2 cups almond flour
•  ½ cup unsalted butter, softened
• 1 1/2 cups erythritol/Stevia
• 8 eggs, room temperature
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. lemon extract
• ½ tsp. salt
• 8 oz. cream cheese
• 1 1/2 tsp. baking powder

Glaze (optional)

•  ¼ cup powdered erythritol/Stevia
• 3 Tbsp. heavy whipping cream
• ½ tsp. vanilla extract

Method

1. Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol/Stevia.
2. Cream together the butter and erythritol/Stevia and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
3. Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
4. In a medium sized bowl, mix together the almond flour, baking powder, and salt.
5. Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
6. Pour batter into a loaf pan. Bake for 60 – 120 minutes at 350F or until smooth in the middle with a toothpick.
7. If creating a glaze, blend together the powdered erythritol/Stevia, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.

This makes a total of 16 servings of pound cake. Each slice comes out to be:                      254.19 Calories, 23.4g Fats, 2.49g Net Carbs, and 7.9g Protein.

Chocolate Pound Cake Experiment

I experimented with replacing the lemon extract with Hershey’s Natural Unsweetened 100% Cocoa (1/2 cup) so that would mean 6g extra for carbs. So I substituted half of the cream cheese with sour cream to lower the carb content. Turned out pretty nice! Goes well with my tea and even coffee 🙂
Give it a go and let me know what worked for you. I would love some feedback and if you were able to make the recipe better. Let me know!
PS. The toddler loved the chocolate cake even more!