Vanilla Pound Cake That Won T Add Pounds
Indulge your sweet tooth without the guilt with this light and luscious Vanilla Pound Cake That Won’t Add Pounds! Made with almond and coconut flour as a nutritious base, this gluten-free and low-carb treat is naturally sweetened with erythritol, ensuring you can satisfy your cravings while staying on track. The creamy richness of non-fat Greek yogurt and a touch of vanilla make this cake moist and flavorful, while a quick prep time of just 15 minutes ensures you’ll have a bakery-quality dessert on the table in no time. Perfectly balanced and baked to golden perfection, this healthy twist on a classic pairs wonderfully with fresh berries or sugar-free whipped cream for a refined yet wholesome dessert. Whether you’re watching your carbs, cutting calories, or simply craving a nourishing sweet treat, this recipe is your go-to for guilt-free indulgence!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Plain Greek yogurt (non-fat or low-fat)
- 3 Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Granulated erythritol or other natural sweetener
- 2 tablespoons Unsweetened almond milk
- Optional: Fresh berries or sugar-free whipped cream for serving
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well and set aside.
In a large mixing bowl, whisk together the Greek yogurt, eggs, vanilla extract, and erythritol until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Stir in the almond milk, ensuring the batter is smooth and lump-free. The batter should be thick but pourable.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve your Vanilla Pound Cake with optional fresh berries or sugar-free whipped cream for a delightful, guilt-free treat!
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 24.9 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 806 mg | 62% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
