There is no cake I love more than a pound cake…versatile, moist , decadent and scrumptious! To this day, when I go visit my mom there is a very high probability that she has a freshly baked pound cake waiting on the counter with some fresh strawberries hiding in the fridge, especially this time of year. Given that it is Spring and the beginning of strawberry season here in South Texas, I knew I had to find a way to make an everyday, low carb version of a pound cake that could give the real thing a run for its money. Enter Almond Flour Sour Cream Pound Cake.
You see, the Cowboy was born and raised in Poteet, Texas, also known in these parts as the “Strawberry Capital of Texas”. Every year in April this small, sleepy, unassuming town comes alive and hosts the Poteet Strawberry Festival. While thousands of people pour into Poteet to partake in the festivities, most of the locals take shelter…even venturing to the local grocery store is a crazy ordeal! Luckily a few weeks before the Strawberry Festival, farmers begin to setup on the sides of the roads selling flats of fresh, sweet Poteet berries…and yes, you can tell the difference between berries grown in Poteet and those you get at the local grocery store! We wait anxiously for the berries to make their first appearance and try to be one of the firsts to scoop up a flat. On the way home, the aroma of sweet berries permeates the truck and you start to imagine all of the berry possibilities.
One of our favorite ways to eat any berries, or Poteet berries in particular, is on pound cake. While not traditional shortcake, it is the way we do strawberry shortcake…at least in my house. It is a combination that can’t be beat…fresh, sweet berries cascading over dense, moist pound cake…pure heaven.
This recipe for Almond Flour Sour Cream Pound Cake is my homage to a traditional sour cream pound cake with a few healthy twists to keep the family on track. When it comes to desserts in our house, I often try to find a way to make them a little better for us insulin resistant folks by cutting the white flour and the sugar…but make no mistake, there is no shortage of flavor. The combination of cream cheese and sour cream ensures a moist, flavorful cake sturdy enough to stand up to all the berries you can pile on.
This cake pleases the even the toughest critics in my family and satisfies their cravings for something sweet with none of the guilt. So grab some of those berries that just hit the shelves of the grocery store or grab some locally grown berries at the Farmers Market and whip up this scrumptious Almond Flour Sour Cream Pound Cake. Blueberries, blackberries, raspberries, strawberries…you can’t go wrong and don’t forget the whipped cream!
Are you a lover of lemon? Check out my Lemon Blueberry Cream Cake.
Almond Flour Sour Cream Pound Cake
A delicious healthy twist on a sour cream pound cake, moist and full of flavor. Perfect for a great dessert, snack or even breakfast. Topped with fresh berries and whipped cream...perfection!
- 1/4 cup butter, softened
- 3/4 cup Swerve or Sweetener of Choice
- 4 oz cream cheese, softened
- 2 tablespoons sour cream
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
- 11/4 cup almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Mixed Berries (optional)
- Whipped Cream (optional)
- Step 1 Preheat oven to 350 degrees and grease a 9×5 inch loaf pan. Set aside,
- Step 2 In a medium bowl combine almond flour, coconut flour, baking powder, baking soda and salt.
- Step 3 In a large mixing bowl, cream butter with sweetener until smooth and fluffy. Add cream cheese and sour cream, mixing well making sure there are no lumps.
- Step 4 Add eggs to butter mixture one at a time, mixing well after each addition. Add vanilla.
- Step 5 Add dry ingredients to butter and eggs mixture. Mix well until well combined.
- Step 6 Pour batter into greased 9×5 inch loaf pan. Bake for 40-45 minutes. Start checking for doneness after 30 minutes.
- Step 7 Remove from oven and let cool for 25 minutes then turn out onto rack to cool completely. Serve with berries and whipped cream.