Low Carb LCHF Cream Cheese Pound Cake
Adapted from this recipe
1 ¼ c almond flour (use sesame seed flour for a nut free option)
Almost ½ c of Xylitol or other sugar substitute (more or less sweetener to your taste)
1/2 tsp baking powder
pinch of salt
4 ½ oz cream cheese
5 tbs softened butter
1 tsp of vanilla
Preheat oven to 180C or 350F degrees
In a large stand-up mixer bowl beat on high the butter with the sugar substitute until light and fluffy and well incorporated.
Next add the cream cheese and vanilla and mix well.
Add the eggs one at a time making sure to mix well after each addition.
Lastly, add all the dry ingredients until well combined.
In a well-greased cake or loaf pan bake for 30 to 40 minutes until golden brown on top. Mine was done in 35 minutes.
Makes 9 cupcakes (bake cupcakes for 18-25 minutes)