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Coconut Flour Pound Cake
Makes 12 hearty slices
Ingredients:
1 1/4 sticks (1/2 plus 1/8 cup) unsalted organic butter, softened
4 oz cream cheese
10 large eggs
1 cup erythritol
1 teaspoon sea salt
2 tablespoons (yes, tablespoons) pure vanilla extract
2 cups organic whole milk yogurt
1 teaspoon organic lemon zest
3/4 cup water
2 teaspoons aluminum-free baking powder
1 teaspoon good-tasting pure stevia extract (use 1/2 teaspoon if using erythritol)
2 cups sifted coconut flour
Preparation:
Preheat oven to 325°F.
Grease a 9×5-inch loaf pan, and line the bottom of the loaf pan with a cut rectangle of parchment paper. Grease pan and paper with coconut oil or extra virgin olive oil spray. Sift coconut flour, lightly spoon into cup, and even with the sweep of a knife to measure out the proper quantity. Whisk in the rest of the dry ingredients. In a large bowl, cream the butter and cream cheese together for a minute. Beat in sweetener, and cream for a couple more minutes until light and fluffy. Mix in the eggs, and alternately add the wet ingredients and dry ingredients (except the lemon zest) until combined. Beat in the zest.
Bake for 90 minutes, covering with tin foil after the first half hour if the top is already golden brown. Bake until a toothpick inserted in the center of cake comes out clean, and the center looks completely set. Let cake cool for at least 2 hours, preferably OVERNIGHT, in pan. Invert cake on to a cooling rack and let cool completely, or else just tip it out of the pan and rest it on its side until cool. This cake tastes MUCH better the next day. Serve at room temperature, and store individual slices in the fridge.
~6g net carbs per 1/12th of a recipe
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/
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If you would like to request a recipe from the LowCarbRecipeBox,
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