Marbled Pound Cake
Hands On Time: 15 minutes
Total Time: 1.5 hours
Calories – 309 kcal
Net Carbs – 4.6g
Protein – 9.7g
Fat – 27.6g
This is just the prettiest cake, with its swirls of rich chocolate and buttery cake layers.
Perfect to make for a morning tea or for lunches throughout the week.
This cake freezes perfectly, so slice and wrap individual slices to store in the freezer.
1 cup of cream cheese
3 ounces of butter softened
¾ cup of Sukrin Monk Fruit
2 teaspoons of vanilla extract
8 ounces of almond flour
½ cup of coconut flour
1 tablespoon of baking powder
½ teaspoon of xanthan gum
3 tablespoons of cocoa powder
¼ cup of heavy cream
Preheat your oven to 350° F, conventional.
Spray the inside of a standard loaf tin with cooking oil.
Place the softened butter, cream cheese, and Sukrin Monk Fruit in the bowl of your stand mixer. Beat on medium-high until fluffy.
Add the eggs, vanilla, almond, coconut flour, xanthan gum and baking powder. Beat on medium until well combined.
Place 1/3 of the batter into a separate bowl and add the cocoa powder and cream.
Mix until well combined.
Dollop the batter into your prepared tin in alternating spoonful’s and then swirl a knife through, being careful to not over mix the two colors together.
The batter is quite thick so be committed with your swirl (I was too gentle and feel like mine could be more swirly)
Bake for 60-75 minutes, depending on the depth of your loaf pan, or until the center feels firm when lightly pressed, and a skewer inserted in the center comes out clean.
Cool for 10 minutes in the pan.
Carefully remove from the pan and leave on a rack to cool completely.
Store wrapped or in a covered container for up to 7 days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for the PDF version of this recipe.