Rich and Moist Cream Cheese Pound Cake (No Oven, No Flour)
Low-Carb, High-Fat Diet Friendly! Cream Cheese Pound Cake Recipe – No Baking Required
Are you someone who refuses to give up dessert, even while on a diet? This recipe is for a cream cheese pound cake made with almond flour instead of wheat flour, perfect for those following a low-carb, high-fat (keto) lifestyle. You can easily make it at home without an oven, and its rich, moist texture is truly exceptional. Enjoy a guilt-free, special homemade treat that fits perfectly into your diet!
Ingredients- 150g Almond flour
- 80g Cream cheese (softened at room temperature)
- 70g Unsalted butter (softened at room temperature)
- 80g Allulose (or alternative sweetener)
- 2 Fresh eggs
- 1 pinch Salt
- 0.5 tsp Vanilla powder
- 0.5 tsp Baking powder
- 50ml Heavy cream (or milk)
Cooking Instructions
Step 1
First, place the 70g of unsalted butter and 80g of cream cheese, both softened at room temperature, into a bowl. Mix them together until smooth and creamy. Using a whisk, beat them until you achieve a smooth, creamy consistency.
Step 2
To the butter and cream cheese mixture, add 80g of allulose and mix well until the sweetener granules have dissolved. Allulose is a common sweetener in low-carb baking, providing sweetness similar to sugar with less impact on blood glucose levels.
Step 3
In a separate bowl, lightly beat the 2 eggs. Then, gradually add the beaten eggs to the butter-cream cheese mixture in three separate additions, mixing thoroughly after each addition. Adding all the eggs at once can cause the mixture to separate, so it’s crucial to add them bit by bit and whisk well each time to ensure a smooth, emulsified batter.
Step 4
Sift in 150g of almond flour, 0.5 tsp of baking powder, 0.5 tsp of vanilla powder, and a pinch of salt. Once all the dry ingredients are added, use a spatula to gently fold them into the wet ingredients. Mix until just combined – avoid overmixing, as this can develop gluten and result in a tough cake. The goal is to incorporate the dry ingredients until no streaks remain.
Step 5
Finally, add 50ml of heavy cream or milk to the batter and gently mix until incorporated. This step helps to achieve a moist and tender crumb in the finished cake.
Step 6
Pour the completed batter into a prepared round pan (size 1, approximately 15cm diameter) lined with parchment paper. Preheat your air fryer to 170°C (340°F) for 10 minutes. Then, place the batter in the preheated air fryer and bake at 170°C for 25 minutes. Afterward, reduce the temperature to 160°C (320°F) and bake for an additional 20-25 minutes. The cake is done when a skewer inserted into the center comes out clean. This process ensures a moist interior with a slightly chewy exterior. Baking times and temperatures may vary slightly depending on your air fryer model, so check periodically.
