Ultimate Keto Cream Cheese Pound Cake Recipes

KETO POUND CAKE | BLUEBERRY AND WALNUT!

Keto Pound Cake | Blueberry And Walnut! image

A dense poundcake filled with sweet blueberries and walnuts.

Provided by Megha Barot

Categories Dessert

Number Of Ingredients 13

Ingredients

2 cups almond flour
2 tsp baking powder
1.5 tsp ground cinnamon
1/2 tsp pink himalayan salt
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cup Low Carb Sugar Substitute
1.5 tsp vanilla extract
1/4 cup sour cream
1/2 tsp liquid stevia (50 drops)
4 large eggs (room temperature)
2/3 cup fresh blueberries
1/2 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F.
Spray a 8.5 x 4.5 bread loaf with oil of choice. Can also line with parchment paper for easier removal.
In a medium bowl add almond flour, baking powder, cinnamon, and salt. Combine using a hand mixer until fluffy and incorporated.
In another large bowl, add the cream cheese, butter, and erythritol. Beat until well combined.
Add vanilla, sour cream, and stevia and mix well. Add eggs and beat well until fully incorporated.
Add the dry ingredients in 2 batches to the wet ingredients ad combine one last time using the hand mixer.
Fold in the blueberries and walnuts.
Bake for 50-60 minutes until a toothpick comes out clean. Remove from oven and allow to cool in the pan for 10-15 minutes, then transfer to a cooling rack. Slice into 10 pieces and top with whipped cream and fresh blueberries, if desired.
NOTE: Oven temps vary so be sure to check on the pound cake starting at 40 minutes. If it's browned all over and a toothpick comes out clean it should be fully cooked through!

Nutrition Facts : Calories 297 kcal, Carbohydrate 9 g, Protein 9 g, Fat 27 g, SaturatedFat 8 g, Fiber 3 g, ServingSize 1 serving

CREAM CHEESE POUND CAKE III

Cream Cheese Pound Cake III image

This is a heavy, dense, extremely good pound cake.

Provided by Nanci

Categories Desserts Cakes Pound Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese
1 ½ cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Steps:

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g

THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE

The Most Ultimate Buttery Cream Cheese Pound Cake image

This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups butter, softened (no substitutions)
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs, room temp
1 1/2 teaspoons vanilla (or use almond extract)
3 cups all-purpose flour
2 teaspoons salt

Steps:

Preheat oven to 350 degrees F.
Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
In a bowl cream the butter and cream cheese until smooth.
Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
Add the eggs one at a time beating well after each addition.
Mix in vanilla.
With mixer on low add the flour and salt in two additions.
Immediately pour in batter into prepared pan.
Tap pans to eliminate any large air bubbles in the batter.
Bake 60-75 minutes, or until cakes tests done.
Note: if the tops begin to brown too quickly tent loosely with foil.
Cool in pans for 10 minutes.
Turn out the cakes then cool completely with the tops up on a wire rack.
Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.

Nutrition Facts : Calories 459.5, Fat 24.1, SaturatedFat 14.3, Cholesterol 131.1, Sodium 515.7, Carbohydrate 56.1, Fiber 0.6, Sugar 38.1, Protein 5.8

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