I know, I know, I know. I said I was back last week. It was with good intention, my friends. Very good intentions. However, every spare moment of my time has been spent tirelessly working on re-formatting blog posts. In fact, that is all I have done since transitioning my site from Weebly to WordPress. Believe it or not, I am only about half way done. I thought for sure by now I would be finished. Oh well. As I previously mentioned, this process has been a test of my perfectionism as well as patience.
You can thank my handsome husband Tom for today's post. Yesterday, he so gently reminded me it has been a week since I posted any new content. Oooops. Has it really been a week? I will not feel guilty, I will not feel guilty, I will not feel guilty. Today, I woke up, showered, exercised and decided, the old posts can wait. So what if they don't look all neat and nice? It's time to get back to what I love to do, inspire, motivate, educate and make yummy healthy, low-carb, gluten-free, dairy-free and sugar-free recipes.
I first made today's recipe at the beginning of October. I even teased the HLHT Facebook friends with a photo of this delicious dessert. However, before I published the recipe I needed to make it one more time. And I did. This morning.
After eating my eggs and bacon, I had a piece of the what I am calling healthy Pound Cake. It was rich, dense and moist all at the same time. What I love about this recipe is it forms a crust around the edges and it has a nice “crumb” to it. I topped it with a tart cranberry sauce to balance out the richness and sweetness of the cake. Amazing! This will definitely be making an appearance at Thanksgiving.
Ingredients
- 1 c. + 2 Tbsp. Almond Flour
- 1/4 c. + 2 Tbsp. Coconut Flour
- 1/2 tsp. Celtic Sea Salt
- 1 1/2 tsp. Aluminum-Free Baking Powder
- 1/2 c. Non-Hydrogenated Shortening
- 1/2 c. Granular Sweetener - Birch Xylitol or Swerve
- 1 Large Egg + 2 Yolks
- 1/2 c. Canned Coconut Milk
- 1 tsp. Vanilla Extract
- Cranberry Sauce
Directions
- Preheat oven to 325 degrees F.
- With a little shortening, grease the bottom and sides of round 9 1/2 inch cake pan.
- In medium bowl, sift together almond flour, coconut flour, salt and baking powder. Set aside.
- In smal bowl, with electric mixer on medium, cream shortening and sweetener until fluffy. About 5 minutes.
- To shortening add egg and egg yolks, one at a time, mixing well after each.
- With mixer on low, add half the flour mixture, coconut milk and vanilla. Mix until combined, then add the remaining flour and mix again.
- Spread batter evenly into prepared cake pan and bake 40 minutes.
- Remove cake from oven and let cool in pan on wire rack before serving.
- Serve topped with a spoonful of cranberry sauce.
Notes
This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.
Nutrition Information: 255 calories, 24 g fat, 7 g carbs, 4 g fiber, 3 g NET CARBS, 5 g protein
While all of my recipes are healthy, they are created specifically for those looking to reduce processed and refined carbohydrates and sugars from their diet. All recipes fit within the context of a low-carb lifestyle, in addition, they are sugar-free, gluten-free and most are also dairy-free. I use high quality ingredients in all of my baking and cooking, which means I source ingredients that are organic and non-GMO as much as possible. I link to the specific ingredients and brands I use, as sometimes it makes a difference in the final product.
