STATS:
- Number of calories: 290 kcal
- Time for preparation: Fifteen minutes
- Portion size: 1 slice
- Time for cooking: 50 to 55 mints.
- Cuisine: American
- Overall time: One hour & ten minutes
- Course: Dessert
- Diet: Keto
- Serving: 12 shares
EQUIPMENT:
- Loaf pan
- Mixing dish
- Hand mixer
- Rubber spatula
- Wire rack
- Parchment paper
INGREDIENTS:
- 1½ cups almond flour
- Quarter cup coconut flour
- 6 oz. cream cheese
- One tablespoon baking powder
- ¾ cup Erythritol
- Quarter teaspoon salt
- ½ cup butter
- 4 large eggs
- One teaspoon vanilla essence
- 2 tbsp. heavy cream
- 1 tbsp. lemon juice
- One teaspoon pineapple essence
INGREDIENT NOTES:
ALMOND & COCONUT FLOUR:
- We use a combination of both of these flours as almond flour provides the moisture and softness, whereas coconut flour provides the structure.
CREAM CHEESE:
- It is added to provide the moisture and softness in the cake, and also to provide the cheesecake taste.
BAKING POWDER:
- It is added to raise the cake and make sure it is gluten-free and fresh for the best results.
EXTRACTS:
- We use the combination of vanilla and pineapple extract; vanilla extract deepens the flavor, and pineapple extract is used to provide the pineapple taste without the carbs of fruit.
KETO SWEETENER:
- Erythritol or monk fruit is use to add the sweetness in this cake and it also limit the carb content.
HEAVY CREAM:
- It is used to add moisture content, and it also makes the soft cake.
BUTTER:
- It is included to provide the actual pound cake flavor, and it is keto
INSTRUCTIONS:
- Heat the oven to 325° F.
- Place the parchment on the loaf container and slightly apply oil.
- Take a vessel and include coconut flour, salt, baking powder, and almond flour, and stir with a whisk.
- We can add soft butter and cream cheese and whisk to form the even blend.
- Include sweetener and one egg in turns and beat to form a smooth consistency.
- Then, drizzle both along with heavy cream and lemon juice, and combine the batter.
- We can mix both components softly and add the batter to a loaf tin to bake for fifty-five minutes.
- Put the pan on the shelf for ten minutes.
- Take the Pineapple Cheese Pound Cake out and transfer it to the wire surface.
SERVING SUGGESTIONS:
- Top this cake along with whipped cream & mint leaf.
- Keto-friendly glaze of cream cheese is drizzled on this pound cake.
- Keto coffee pairs with this cake for breakfast.
- Scatter coconut flakes on this cake for a delicious taste.
- We can also include the thin slices of this cake in the trifle for the flavor.
- You can have the chill cake for the cheesecake-like taste.
TIPS:
- We don’t have to mix the components for a long time as the cake gets dense.
- Properly cool the cake so it gets perfectly firm.
- Utilize the normal temperature components so it gives a smooth batter.
- Cover the cake slices or loaf in the aluminum foil to store the cake so it doesn’t dry.
- We can sprinkle some pecans in the batter for a crunchy bite.
STORAGE INFORMATION:
FRIDGE:
- We can cover cake slices in foil or film and store the slices for six days.
FREEZER:
- We can use film to cover the slices separately and stick these slices for two months.
FAQs:
Can I make this cake with pineapple fruit instead of extract?
- We are making a keto cake, so we don’t have to use pineapple fruit to make this cake, as it increases carbs, so we just use the extract.
Will I prepare this cake dairy-free?
- We will prepare the non-dairy cake by utilizing dairy-free components, but this might alter the texture of the cake.
Can I prepare the cake only with almond flour?
- It is best to strictly follow the exact recipe as it is tailored to make the perfect texture and structure of this cake; otherwise, it gets ruined.
Why does this pound cake sink?
- The pound cake gets sunken when it doesn’t get baked properly, or the temperature of the oven is too low, so be careful with these things.
NUTRITIONAL INFORMATION:
Caloric count: 290 kcal
Net carbs: 6g
Overall carbs: 9g
Fiber: 3g
Protein: 7g
Serving size: One slice
Sodium: 180mg
Portion: 12 pieces
Potassium: 120mg
