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Coconut Pound Cake
Yield: 12
Start to Finish: 1.5 hours
Nutrition Snapshot: 288 calories, 4 grams sugar,
2.5 grams fiber, 10 grams protein, 12 net carbs per
serving
Preferences: Gluten Free, Excellent Source of Fiber,
Protein, Selenium; Good Source of Calcium, Vitamin A,
Vitamin B12, Riboflavin, Phosphorous
Ingredients
10 large pastured eggs
1 tsp. sea salt
3/4 cup filtered water
2 cups Bobs Red Mill Organic Coconut Flour
2 Tbsp. organic vanilla extract
1 tsp. organic lemon zest
1/2 tsp. stevia extract
3/4 cup organic erythritol
10 Tbsp. organic butter, softened
4 ounces organic cream cheese
2 cup organic whole milk yogurt
2 tsp. aluminum-free baking powder
Preparation
1. Preheat oven to 325 degrees F.
2. Grease a 95-inch loaf pan and line the bottom with unbleached parchment paper. Spray
pan on all sides and paper with coconut oil spray.
3. Sift coconut flour into a medium bowl. Whisk in the rest of the dry ingredients.
4. In a large bowl, using an electric mixer, cream the butter and cream cheese together. Beat
in erythritol, and continue to beat on high for 2 minutes until light and fluffy.
5. Mix in the eggs and beat well to incorporate.
6. Mix in dry ingredients until combined.
7. Pour batter into loaf pan, filling full.
8. Bake for 90 minutes, covering with foil after the first 30 minutes if the top is already golden
brown. Continue to bake until a toothpick inserted in the center of cake comes out clean.
9. Let cake cool for 2 hours in pan.
Nutrition Information Per Serving
288 calories, 21 g total fat, 13 g saturated fat, 0 g trans fat, 5 g monounsaturated fats, 1 g
polyunsaturated fats, 217 mg cholesterol, 406mg sodium, 14 g carbohydrate, 2.5 g fiber, 4 g
sugars, 10 g protein
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If you enjoy THIS recipe, there are dozens more JUST like it right HERE:
http://tinyurl.com/SugarFreeDessert
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