Pound Cake
11.8g
Net Carbs
9.0g
Protein
21.2g
Fat
2.7g
Fiber
279
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 cup Sucralose Based Sweetener (Sugar Substitute)
- 5 large Eggs (Whole)
- 2 teaspoons Lemon Zest
- 1 cup Whole Grain Soy Flour
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Pure Almond Extract
- 1 cup Whole Grain Wheat Flour
- 14 tablespoons Unsalted Butter Stick
Directions:
- Heat oven to 325°F.
- Lightly butter a 9-inch loaf pan; set aside. Cream butter, sugar substitute, zest, vanilla and almond extracts with an electric mixer on medium speed until fluffy.
- Add eggs and beat until combined. Add wheat flour; mix on low until just combined. Add sifted soy flour; mix on low until just-combined. Spread batter evenly into prepared pan; bake until cake tester inserted into center comes out clean, about 40 minutes.
- Transfer to cooling rack for 5 minutes before removing from pan to cool completely. Slice into 10 servings.
