DirectionsStep1Preheat the oven to 170C/340F.Prepare an 8 inch round cake tin by greasing and lining the base with parchment paper.Step2Place the butter and swerve in a bowl and beat with your hand mixer on medium speed until smooth and creamy.Step3Add the eggs one at a time and beat them in.Step4Add the remaining ingredients, except the topping ingredients, and mix on low speed until combined.Step5Gently spoon the mixture into your prepared tin and bake for 20-25 minutes, until the cake is lightly browned and springs back when touched in the center.Step6Leave to cool in the tin for 10 minutes before turning out onto a cooling rack.Step7Mix together the swerve and cinnamon in a small bowl.Step8Brush the warm cake with the melted butter and sprinkle over the cinnamon mixture.Step9Serve the cake warmIngredientsIngredients3 ½ ouncesUnsalted Butter (softened)¼ cupSwerve2 Eggs1 teaspoonVanilla Essence1 ¼ cupsAlmond Flour1 teaspoonBaking Powder¼ cupUnsweetened Almond Milk2 tablespoonsUnsalted Butter (melted, for topping)1 tablespoonSwerve (for topping)1 teaspoonCinnamon (for topping)See moreNutritionalNutritional232 Calories22 gTotal Fat75 mgCholesterol3.5 gCarbohydrate28 mgSodium5 gProteinFrom myketokitchen.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Keto Pound Cake (Easy, Sweet, Buttery!)
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