Vanilla Bean Pound Cake
In the mood for a sweet breakfast or dessert? This vanilla bean pound cake is incredibly simple and delicious! Keto, Paleo, gluten-free, sugar-free.
Servings: 12 slices
Ingredients
- 2 cups blanched almond flour (240 g) I like the Nature's Eats brand
- 4 tablespoons coconut flour I like the Arrowhead Mills brand
- 2/3 cup granulated sweetener (128 g) I like the Pyure Organic Stevia Blend
- 1 teaspoon baking soda
- 5 large eggs
- 4 tablespoons butter or coconut oil
- 2 tablespoons coconut milk or unsweetened dairy-free milk of your choice
- 1 tablespoon vanilla bean powder you can substitute this for 2 tablespoons vanilla extract. For vanilla bean powder, I like the Kiva brand
Instructions
- Preheat oven to 350F.
- Mix all dry ingredients together in a bowl. Mash all clumps of flour with a fork so the dough mixes together smoothly.
- Mix all wet ingredients together in a separate bowl.
- Add half of the wet ingredients into the dry ingredients and mix. Add the other half of the wet ingredients and mix again. If needed to thin out the mixture, add in extra coconut milk by the tablespoon until the mixture thins out.
- Grease a 9 inch x 5 inch bread pan (23 cm x 12.7 cm) with coconut oil and add dough to pan.
- Bake uncovered for 45-50 minutes, or until the top turns golden brown. Remove from oven and allow to cool until it can be safely handled. Slice into 12-14 slices, and store in an air-tight container at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to a month.
Notes
Nutrition Facts (per slice, recipe makes 12 slices): 186 calories, 16 g fat, 17 g total carbs, 3 g fiber, 10.5 g sugar alcohol (3.5 g net carbs), 7 g protein