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Best Keto Pound Cake Recipe: A Delicious Low-Carb Delight
![image 2024 07 19T19 53 06 744Z](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/image_2024_07_19T19_53_06_744Z.png?resize=512%2C470&ssl=1)
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup unsalted butter (room temperature)
- 1 cup erythritol or your preferred keto sweetener
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk (or any unsweetened nut milk)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
- Cream Butter and Sweetener: In a large mixing bowl, beat the butter and erythritol together until creamy and well combined.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the almond milk, and mix until smooth and well combined.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the pound cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Optional Glaze: For an extra touch, you can make a glaze by mixing powdered erythritol with a little almond milk and vanilla extract until smooth, and drizzle over the cooled cake.