Thanks for all your exhausting work creating these recipes for everybody to share. Made this cake Saturday and took it to the household Easter celebration.
(Image: https://cdn.ruled.me/wp-content/uploads/2017/01/Poundcake-620x900.jpg)As I sit here this morning within the Bluegrass state (extreme southwest portion) I’m droolimg as I learn the recipe. I additionally want to know when you have suggestions as I even have seen elsewhere on the kind of almond flour. Some have stated use finely floor since it leaves less almond style. Bob’s Red Mill beneficial by others. I’ve made this recipe before and it is unbelievable.
I’ve been having fun with it with my morning bulletproof coffee. This cake hits the spot for a sweet treat with substance.
This KY born ‘n’ bred gal thinks your cake looks AWESOME! Will need to try the recipe & get back to you on it.
I was thinking about the old Bacardi’s Rum Cake and thought I’d add rum (others posted they'd as properly). Then end it off with a “rum glaze” and prime with whipped cream.
Do 4 eggs to begin and do three 1/2 cups almond flour. Then, if the batter is overly thick, add a further egg.
The lemon flavor masks the pretend-y taste. I tried this last night time, and OH MY! Because I’m diabetic I even have to observe my fats as well as sugars. I substitued avocado oil for the coconut oil/butter. It turned out fabulous, did not spike my blood sugar and when I woke up this morning, my blood sugar was great!
But low carb batters ARE thicker than common batters. It must be spreadable however not pourable. Transfer the batter to the ready baking pan and easy the top. Bake 50 to 60 minutes, until golden brown and the keto pound cake with cream cheese is firm to the touch.
Enjoy the recipe and share your image with me on Instagram if you want to! This recipe is easy and scrumptious!