
Yields:
12 serving(s)
Total Time:
2 hrs
Cal/Serv:
274
Hot take: Almond extract is better than vanilla extract. It might not be as versatile, but just a tiny little bit can add a very noticeable oomph factor to baked goods. Don’t @ us until you try this pound cake.
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Ingredients
For the cake
Cooking spray
- 1/2 cup
(1 stick) butter, softened
- 4 oz.
cream cheese, softened
- 1/2 cup
Swerve granular
- 3
large eggs
- 1/2 tsp.
almond extract
- 2 1/2 cups
almond flour
- 1 tsp.
baking powder
- 1/2 tsp.
kosher salt
For the glaze
- 1/2 cup
Swerve confectioners
- 3 Tbsp.
heavy cream
- 1 Tbsp.
freshly squeezed orange juice
Zest of 1/2 an orange
Directions
- Step 1Make cake: Preheat oven to 325° and grease a loaf pan with cooking spray. In a large bowl using a hand mixer, beat butter and cream cheese together. Add sugar and beat until combined. Add eggs and almond extract and beat until incorporated.
- Step 2In a medium bowl, whisk together almond flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
- Step 3Pour batter into prepared pan and bake until golden and a toothpick inserted in middle comes out clean, about 1 hour and 20 minutes. If top starts to get too dark loosely cover with foil. Let cool 10 minutes then flip onto a cooling rack to let cool completely.
- Step 4Make the glaze: In a small bowl, mix together powdered sugar, cream, orange juice, and zest. Pour over cooled cake. Let set for 10 minutes before slicing.
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