Strawberries are in season! Top this delicious, healthy pound cake with berries and fresh whipped cream, for a summer dessert (or breakfast!)
Almond Flour Pound Cake
1/2 cup organic butter, softened (grass-fed is best)
4 oz organic cream cheese, softened
1 cup erythritol
5 organic pastured eggs
1-2 teaspoons organic vanilla extract
1 1/2 cups plus 2 tbs almond flour
1 tsp aluminum-free baking powder
1/8 tsp sea alt
Beat the butter, cream cheese, and erythritol with an electric mixer, until smooth. Add the remaining ingredients and beat well. The mixture should look like thick cake batter. Pour the batter into a coconut oil-greased bread loaf pan. Bake at 325ºF for 45-55 minutes, or until well browned. Test with a toothpick to make sure it is baked fully through. Place the pan on a cooling rack and let it cool for at least 10 minutes before turning the cake out of the pan. Cool and serve. Enjoy!