Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- ¾ cup granulated erythritol or monk fruit sweetener
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream or unsweetened almond milk
Instructions
- Preheat oven to 325°F (160°C). Grease and line an 8×4-inch loaf pan.
- In a bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- In another bowl, beat the butter, cream cheese, and sweetener until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla.
- Mix the dry ingredients into the wet ingredients. Add the heavy cream if the batter seems too thick.
- Pour into the loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Optional Sugar-Free Glaze
- ½ cup powdered erythritol
- 1–2 tablespoons heavy cream or unsweetened almond milk
- ½ teaspoon vanilla extract
Whisk together until smooth and drizzle over the cooled cake.
This cake is moist, buttery, and much lower in carbohydrates than a traditional pound cake, making it a better option for people watching their blood sugar. Even so, it’s best enjoyed in moderate portions as almond flour is still calorie-dense.