11/10/09

No Flour Almond Pound Cake - Low Carb and No Sugar

If you love pecan pancakes and wholegrain, nutty breads, I think you'll like this almond pound cake I made earlier this weekend. It reminds me of pecan pancakes but this is a healthier version, having no flour and no sugar. It's low-carb diet friendly this way but if you just want a nice nutty, wholesome, almond pound cake and are not cutting out your sugar, you could make it with sugar instead of Splenda or play with the recipe in any number of ways. You can also purchase finely ground 'almond flour' to use if you want a smoother, whiter cake. My version uses my own ground nuts, which I did not grind too fine. This gave me the nutty, brown, pecan pancake-like texture I was craving.

If you are counting carbs you'll have to use your own personal favorite website or book to figure your exact count based on the ingredients you use and the amounts, as well as the size of slice you serve but the original recipe I loosely based this on said it will average 6 net grams of carbs per serving if the cake was sliced into 12 servings.



Ground Almond Pound Cake

1 stick (1/2 c) butter, room temp
1/2 c cream cheese (not fat free)
1 c Splenda (or sugar)
5 large eggs
2 c ground almonds (or use almond flour for a smoother, whiter cake)
1/2 c 'cake ability'*
1 t vanilla
1 t lemon or almond


Ground about 12 oz. natural, unsalted almonds in a food processor. You need 2 cups after ground. Don't grind too long or you'll end up with paste. Just until powder like and uniform in texture.

Cream butter, cream cheese and splenda. Add eggs, one at a time, beating well after each.


Mix the Cake Ability with the ground almonds or almond flour. Add the batter to the almond mixture a little at a time while beating. Add the extracts.

Pour or spoon into a greased 9" Springform pan, bundt pan, ring pan or even round pans. Bake at 350 for approximately 50-55 minutes.



A nutty, thick batter


Fresh from the oven... Mmmm!







Originally back in the early to mid 2000's there was a product called Cake-Ability that could be used in this recipe.  When they stopped making it, people had to come up with a substitute.  The substitute was;

Cake-Ability
1/4 cup egg white powder (like JustWhites)
1 teaspoon xanthan gum
1 tablespoon baking soda
1 Vitamin C tablet - crushed

Mix.  Store air-tight.  Use when called for in recipes. 

You mix this together in a coffee grinder and when your recipe calls for Cake-Ability you can use this substitute.  This particular recipe called for 1/2 cup Cake-Ability.    When I make up the substitute I usually triple or quadruple it and keep it in a jar or baggy in my pantry and use what I need.   In this cake, 1/2 cup.



With low-carb, sugar free baking the recipe can change SO MUCH with different product brands.  I am just thinking out loud here, but I wonder if the taste and texture of the cake changes depending on the brands of everything else used?  I'm not sure of the answer.  I went back to my recipe book and yes, this is the recipe I've used since November of 2009.

If you are making it - PLEASE FEEL FREE TO PLAY WITH THE INGREDIENTS.  If you want to only use 1 T baking soda, perhaps that would work better for you.  I'm not sure since it worked for me, but low carb and sugar free baking can be tricky!




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