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Description
Wow! This is moist and dense and extremely good. A very nice, high fiber, very low carb dessert. Right now I’m thawing some strawberries to top a slice for later today, perhaps with a bit of whipped cream or even sour cream. Can’t wait.
Ingredients
5 Eggs
1 t Baking Powder
1 t vanilla
1 lemon
2 oz Cream Cheese
2 oz Melted Butter
1 c Sugar Substitute
1 c coconut flour
Instructions
Beat 5 large eggs. Add baking powder, vanilla, Zest and juice of lemon. Add sifted coconut flour, sugar equivalent (I use 1/4 tsp liquid Splenda).
Then add cream cheese and butter, melted together.
Mix, bake in a greased loaf pan at 350 degrees for 40 minutes.
Notes
The loaf looks exactly like the coconut flour bread. (Hence, same picture.) 
Nutritionals
Nutritional information, per serving.
Calories: 101
Carbs: 10
Fiber: 6
Net Carbs: 4
Protein: 5
Fat: 8
15 Comments
Just to clarify, this isn’t
Just to clarify, this isn’t my recipe. Nita, aka QueenMama came up with this gem.
Peace out…
~Dix
Thank YOU Dix! The pound
Thank YOU Dix!
The pound cake was really amazing. I omitted the lemon juice and used DaVinci sugar-free syrup (Almond) instead. Yeah, it was a bit crumbly – but with my whipped-cream/mascarpone frosting slopped on top, I couldn’t be fussed to worry about it! It looked beautiful with a couple of syrupy raspberries sitting on top.
Worth every carb
I believe it Changed
I believe the nutritionals included on the package changed after this recipe was done. I’ll update the carb count to reflect that. And thanks for the reminder!
Peace out…
~Dix
I’ve got my pound cake in
I’ve got my pound cake in the oven and if the batter is any testament to the cake, it’s going to taste delicious.
However, I have a question on the carb count. I used 1 cup of Aloha Nu brand coconut flour, and that itself comes out to a total of 48.8 NET Carbs. That alone would bring 12 slices to 4 carbs per slice – not 1.
Any explanation for the discrepancy? Did you use a lower-carb flour or something?
Thanks!
Coconut Cake
Suggestion for dryness:
Add 1/2 C of Coconut Oil, this should eliminate the dryness. I am not sure what the calories, etc change to..
Good Eating to you! ehow/simplyfree
Susan:)
Pound cake was so named
Pound cake was so named because the original recipes called for a pound of each ingredient: Flour, butter, sugar and eggs.
Too dry for me
I tried this recipe and it was way too dry for me. So, I did what makes almost anything taste good to me, I added a bunch of whipped cream. Then it was awesome! It has a really nice lemon taste if you can get past the dryness. I was thinking that, actually, I’ve never tasted a pound cake. Maybe there is a reason they call them “pound” cakes. I think they are supposed to be dense and maybe eaten with fruit?
Anyway, I liked it once I drenched it!
Cisco
i haven’t made this
i haven’t made this specifically, but have noticed all the stuff i do with coconut flour needs extra liquid because it tends toward dryness. i think adding some oil or cream is a good idea. let us know how it comes out if you give it a whirl.
Kinda dry?
I made this over the weekend, and I really like the taste, but mine came out a little dry. I’d love to know what could be done to correct that, because I think its wonderful. I wonder what would happen if you added a little oil or cream. BTW, the finished batter is SUPER imo, lol.
WOW ! This is really great.
WOW ! This is really great. I had my doubts as I was preparing it. I tasted a bit of the batter and nearly choked because it was so dry. I thought I would be depositing the final product in the nearest garbage can. I am happy to report, The cake turned out great – my husband even liked it!
How many servings in the cake?
I read the posts about the cake being dry so I changed the recipe up a bit and it as AWESOME! The revised recipe follows.
5 eggs
1t vanilla
2t coconut extract
20 drops liquid splenda
1 1/3 cups powered erythritol
1 cup coconut flour, sifted
1 1/2 t baking powder
1/3 cup heavy cream
2/3 cup water
8 oz. 1/3 less fat Philadelphia cream cheese
1/2 stick butter
Beat eggs thoroughly. Add extracts and liquid splenda. Add erythritol and beat until totally dissolved. Add baking powder to coconut flour and sift into egg mixture. Add cream and water. Melt butter and cream cheese together and add to batter. Mix thoroughly. Bake in greased and floured 9×5 loaf pan at 365 degrees for 45 – 60 minutes or until lightly browned and a toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Turn out of pan and cool completely. Makes 20 servings. 3 carbs per slice. Great plain or with strawberries and whipped cream.
I think I will try this but add 1/4 cup coconut oil and 1/4 cup of low carb Greek Yogurt. Should take care of the dryness.
This was delicious but I had to tweak it a bit for our dietary needs.
I baked at 350 for 30 minutes in a glass loaf pan and the top was very browned yet the inside was just barely undercooked. Next time I’ll drop the temp a bit and hopefully increase the time.
We’re on the Specific Carbohydrate Diet (SCD) so I swapped out the baking powder for baking soda, cream cheese was swapped with SCD cream cheese (aka strained SCD yogurt with a touch of honey and salt), and I used 1/2 cup of honey instead of the full cup of sugar substitute. It was delicious but I’ll try a 3/4 cup of honey next time because there’s a sweet tooth or two in my house
I served with sauteed pureed strawberries and fresh sliced strawberries and it was a hit. I think with the tweaks it will be a good dessert to serve when we have non-SCD friends over for dinner… not usually an easy thing to find!
because of the dryness issue I added a cupful of grated courgette to the recipe sounds odd but it just makes it moist without adding any flavour. delicious topped with a mix of cream cheese and whipped cream and possibly a couple of raspberries. not too sure how it effects carbs but courgettes are not very high.