"Fluffy, buttery, sweet pound cake. Made with almond flour, and monk fruit sweetener to keep this dessert low carb and sugar free. Topped with fresh whipped cream, and assorted fruit of your choice. (optional)"
Poundcake cupcakes (keto/GF) with fresh fruit and whipped cream.
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- Recipe Card
Prep time 15mins
Cook time 35mins
Serves or Makes: 12
Recipe Card
ingredients
- 2 sticks softened unsalted butter
- 2/3 cup monk fruit sweetener (I used monk fruit in the raw)
- 4 room temperature eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups fine almond flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon kosher salt (I prefer diamond crystal)
- 1/2 teaspoon xanthan gum
- for serving strawberries (or additional fruit)
- 1 pint heavy whipping cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon cream of tartar
Method
Step 1
Preheat oven to 350.
Step 2
Beat together butter and "sugar" in a bowl (regular sugar will work fine as well if you're not concerned with being SF) until fluffy.
Step 3
One at a time, whisk in each egg for about 20 seconds to incorporate.
Step 4
Whisk in 1 tbs. vanilla.
Step 5
Add flour, baking powder, salt, and xanthan gum to bowl. Whisk on low speed.
Step 6
Scoop batter into lined or silicone muffin tin, to about 3/4 full.
Step 7
Bake 25-35 minutes, until toothpick comes out clean from center of cake.
Step 8
Set aside to cool.
Step 9
If you're making fresh whipped cream, combine heavy cream, remaining vanilla, and cream of tartar in the bowl of a stand mixer. Mix on medium high until stiff peaks form.
Step 10
Serve these cakes sliced in half, dolloped with whipped cream and to keep this low sugar, I like to add sliced strawberries (that have sat in monk fruit sweetener to release the juices). But you can also add blueberries, raspberries, any kind of jam you like etc. They're pretty customizable!
Step 11
Sprinkle with additional "sugar" before serving if desired.