We're on a mission to make a dessert without sugar alcohols - so we thought what could work better than a moist, lemony pound cake with a berry swirl? If you're not concerned about sugar alcohols/sweeteners then we highly recommend trying this same recipe with 1/3 - 1/2 cup of Swerve (powdered works best), it's a crowd pleaser!
Ingredients:
1 1/2 C Almond Flour
1 t Baking Powder
Pinch of salt
OPTIONAL 1/3-1/2 Cup @swervesweetie
3 1/2 oz Full Fat Cream Cheese room temp @lovemyphilly
4 T Coconut oil
4 Eggs
1 t Vanilla
1 T fresh squeeze lemon juice
Zest from 1 full lemon .
Raspberry Swirl:
1/2 cup sugar-free chia jam (recipe in our previous post)
Lemon Coconut Whip:
Can of coconut cream
Zest of 1 lemon
1/2 tsp lemon extract
Directions
Pre-heat oven to 350 degrees F. Line 9x5" loaf pan with parchment.
Whisk Dry ingredients in 1 bowl (almond flour, baking powder, salt, and sweetener IF using)
Use hand mixer for remaining ingredients in another bowl (not including jam filling)
Then add dry to wet continuing with the hand mixer.
Add a layer batter to your loaf pan. Then add a layer of berry jam. Add more batter and a bit more jam, making sure the final layer is then pure cake batter on top.
Gently use a butter knife to swirl the layers together but don't overdo it or you will end up without a marble effect.
Bake for 40mins @ 350 degrees. Remove from oven and let cool before removing from pan.
Coconut Whip (optional)
Cool a can of coconut cream or coconut milk in the fridge overnight if you have time
Open can and dump out all coconut water (if using milk instead cream)
Beat cream in a bowl with electric hand mixer on high. After a minute add the lemon zest and extract and continue beating until a nice whip is formed.
Spread on COOLED loaf only.
12 slices out of this loaf at 150 cals and 1.5NC each .
