Almond Pound Cake

½ cup Grass-fed butter (softened)

2 oz Mascarpone Cheese

¾ cup Powdered Swerve

1 cup Sour Cream

2 teaspoons Almond Extract

4 eggs (room temperature)

2 cups Almond flour

2 teaspoons baking powder

Preheat oven to 350

Grease a loaf pan, line with parchment and grease parchment

With an electric mixer.

Cream the butter and mascarpone until smooth (keep scraping the sides)

Add the powdered swerve, sour cream & almond extract (keep scraping the sides)

Beat until smooth

Next add 1 egg at a time mixing well between each. (Keep scraping the sides)

Stir in the almond flour and baking powder until well incorporated.

Pour into loaf pan

Bake for 45-60 minutes or until cake is golden and comes clean with a toothpick

The middle should be firm.

Cool completely before removing from the pan.

Make your glaze (or top with Whipped Cream)

1 teaspoon Almond extract

1 cup Powdered Swerve

2 oz Mascarpone cheese

Heavy whipping cream (just enough to make the glaze)

Pour Glaze on cooled cake

Enjoy

Keto and low carb recipes.