Brown Sugar Carmel Pound Cake

Ingredients

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 cup brown sugar substitute (like Swerve or Lakanto Golden)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1/2 cup sour cream
• 2 tsp vanilla extract

For the Caramel Sauce:

• 1/2 cup unsalted butter
• 1/2 cup brown sugar substitute
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

Cake:

1. Preheat oven to 325°F (163°C) and grease a loaf pan.
2. In a bowl, mix almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, beat butter and brown sugar substitute until fluffy.
4. Add eggs one at a time, then mix in sour cream and vanilla.
5. Gradually add dry ingredients and mix until smooth.
6. Pour batter into the pan and bake for 50-60 minutes or until a toothpick comes out clean.
7. Let the cake cool before removing from the pan.

Caramel Sauce:

1. Melt butter in a saucepan over medium heat.
2. Add the brown sugar substitute and stir until melted.
3. Pour in heavy cream, stirring continuously until thickened (about 5 minutes).
4. Add vanilla and salt, then remove from heat. Let it cool slightly.