butter pound cake
1/4 cup (4 tbs) almond flour
1/2 tbs. psyllium husk powder OR 1 tbs coconut flour
55g egg (1 large egg)
2 tbs (28g) warm cream cheese
1 tbsp unsalted warm butter
1/4 ts guar gum OR xanthan gum (ideal an equal mix of the two)
1/2 tsp vanilla extract
1/2 tsp baking powder
1/8 tsp salt (optional)
20g (2 tb) powdered isomalt (you can sub part or all of this for erythritol, but the pound cake's texture won't be quite as good)
Preheat your oven to 175C/350F.
Mix together your warm cream cheese and warm butter until well combined, then add in the guar gum and mix well.
Next add the baking powder, vanilla, and salt (optional). Mix until combined.
Sift the almond and coconut flours, then add and combine well. At this point the batter may be too thick for a whisk, so use a spatula and mix in a scraping and folding motion as shown in the video above.
Add a small amount of the egg to this batter and mix until incorporated, then slowly whisk in the rest.
Finally, add in the powdered sweeteners and whisk until well combined.
Divide evenly into 4 small baking molds (cupcake-sized) or pour all of it into one small loaf pan, filling the pan 1/2 to 2/3 of the way full. Tap the mold(s) a few times to release any large air bubbles.
Bake for 25 minutes (for individual cakes), 45 minutes for one loaf cake, or until lightly browned on top and a toothpick comes out clean from the center of the cake when tested.
OPTIONAL Vanilla Bean Glaze:
8 tablespoons powdered erythritol
1 teaspoon water OR cream (tastes better with cream)
1/2 teaspoon vanilla bean paste, fresh vanilla bean seeds, or vanilla extract (obviously you can sub this for some other flavoring, like citrus zest or flavoring essence)
(optional) 1/16 tsp. salt (a dash or sprinkle will do, to balance the sweetness)
Mix together everything until it forms a runny paste, it should be thick, but still flow when poured. Add more water/cream a few drops at a time if too thick. Once the pound cake has cooled to room temperature, pour this glaze over the top and gently spread it over the sides slightly, until you have an even layer over the top and the upper parts of each side. Let set for 15 minutes at room temperature or in the fridge before slicing and serving. (You are free to pour the glaze over the entire cake, this was used back in the day to help lock in moisture, to keep the cake from drying out if it was not eaten right away.)
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.
Traditional Pound Cake (1 serving): kcal 160 / net Carbs 20g / Sugar 11g / Fat 7g / Protein 2g
TPH Low-Carb Pound Cake (1 serving): kcal 118 / net Carbs 2g / Sugar 0g / Fat 11g / Protein 5g
optional low-carb Vanilla Bean Glaze (made with cream) (1 serving): Calories 9 / Carbs 0 / Sugar 0 / Fat 1g / Protein 0