Strawberries and Cream Pound Cake

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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