A delicious sweet treat, made to keto perfection!
Pound Cake Ingredients:
6 large eggs room temperature
12 tbsp Kerri Gold butter, softened
.35 oz freeze dried Strawberries
1 tbsp baking powder
3 cups almond flour
1/3 cup coconut flour
1/4 tsp salt
1/2 tsp Monkfruit sweetener
1 cup almond milk unsweetened
1 tsp vanilla
1 scoop TeamKeto Vanilla Meal Replacement
1 scoop TeamKeto Vanilla C8
1 scoop TeamKeto Strawberries and Cream Collagen
Icing Ingredients:
1/3 cup powdered Monkfruit
2 1/2 tbsp HWC
Directions:
Mix all dry ingredients in one bowl leaving out Strawberries.
In a separate bowl cream butter and Monkfruit, then add eggs and vanilla. Once combined slowly add in dry ingredients until well combined. Once done fold in Strawberries.
Place batter in 9 inch greased bundt cake pan.
Place in oven at 325° for 50-55 minutes until golden brown.
Let cool for 30 minutes, remove from pan and let completely cool.
Make icing and pour over top.
Slice into even 16 slices.
Macros Per Serving: 284 calories, 25g fat, 9g Protein, 3g net carbs
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5 comments
This is the absolute best keto cake I have ever made!
Hi Amy! It’s 1/2 tsp (teaspoon).
For the monk fruit sweetener, what is the measurement? 1/2?