Pound Cakes are a simple cake that you can dress up or eat it plain. This buttery cake pairs well with fresh fruit and a little whipped cream or yogurt.

Almond flour is perfect for Keto or THM S desserts but it is calorie dense. I often use part almond flour and THM Baking Blend for a lightler dessert. In this pound cake, you can also use fat-free Greek Yogurt to lighten the fat content.

As you can see the texture of this cake is fine and the golden color comes from the free-range eggs I used and the butter-flavored coconut oil.

I love to have all colors of eggs so when I purchase chicks I get 2 of each kind from our local farm store. Then I end up with all these lovely colored eggs!!!

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits, Baker Kits, and more.

This cake can be served on a tray with all kinds of fruit. Mint tea leaves add color and create an attractive serving tray of dessert of a tea party or to finish out any meal.

Pound Cake, THM S, Keto, GF, DF

• 3 large eggs
• 1/2 cup butter-flavored coconut oil
• 2/3 cup Greek yogurt, KiteHill
• 2 teaspoons vanilla extract
• 1/4 cup almond milk
• 1 cup blanched almond flour
• 3/4 cup THM Baking Blend
• 1/2 cup THM Gentle Sweet
• 1 1/2 teaspoons baking powder
• 2 tablespoons THM collagen
• Mixing: Blend together eggs, coconut oil, yogurt, vanilla, and milk until smooth. Set aside. Whisk together the almond flour, Baking Blend, Gentle Sweet, baking powder, and collagen. Fold into wet ingredients just until combined. Grease a loaf pan and line with parchment paper. Pour batter into the prepared pan. Allow the batter to rest while the oven preheats.
• Baking: Preheat oven to 350 degrees. Bake the cake 50 minutes or until toothpick inserted in the center comes out mostly clean. The center wil appear just a bit soft. Cool completely before slicing.
• To Serve: Slice and arrange on a platter with fresh fruit, whipped cream, and yogurt.

Blend together eggs, coconut oil, yogurt, vanilla, and milk until smooth. Set aside.

Whisk together the almond flour, Baking Blend, Gentle Sweet, baking powder, and collagen. Fold into wet ingredients.

Fold into wet ingredients just until combined.

Grease a loaf pan and line with parchment paper. Pour batter into the prepared pan. Allow the batter to rest while the oven preheats.

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AMAZON

Butter flavored coconut oil

Vanilla extract

Blanched Almond Flour

Stoneware Bread Pan

I love my Immersion blender … I use it every single day! I blend my coffee, eggs, just anything that I want smooth.

Gentle Sweet

THM Collagen

Print

Pound Cake, Keto, THM S, DF, GF

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 50 minutes

Servings 12

Author Glenda Groff

Ingredients

• 3 large eggs
• 1/2 cup butter-flavored coconut oil
• 2/3 cup Greek yogurt
• 2 teaspoons vanilla
• 1/4 cup almond milk
• 1 cup blanched almond flour
• 3/4 cup THM Baking Blend
• 1/2 cup THM Gentle Sweet
• 1 1/2 teaspoons baking powder
• 2 tablespoons collagen

Instructions

1. Mixing: Blend together eggs, coconut oil, yogurt, vanilla, and milk until smooth. Set aside. Whisk together the almond flour, Baking Blend, Gentle Sweet, baking powder, and collagen. Fold into wet ingredients just until combined. Grease a loaf pan and line with parchment paper. Pour batter into the prepared pan. Allow the batter to rest while the oven preheats.
2. Baking: Preheat oven to 350 degrees. Bake the cake 50 minutes or until toothpick inserted in the center comes out mostly clean. The center wil appear just a bit soft. Cool completely before slicing.
3. To Serve: Slice and arrange on a platter with fresh fruit, whipped cream, and yogurt.