Hello fellow foodies! I hope you are having a great week! It’s been an eventful week for me. I threw out my back three days ago and I have been hobbling around like a little old lady, at least that’s what my husband said. I injured my back when I was 23 working as a biological contractor. It was a physically demanding job as we were testing chemicals on aquatic plants. In all my years of higher learning, it apparently never sunk in that I should lift with my legs and not my back. As a result, I had a bunch of physical therapy and now, once every year, my back goes crazy and reminds me of the recklessness of my youth.
Luckily, I have a wonderful family that is very compassionate and really helps me. They bend down and empty the dishwasher and reload it and they help me with the laundry. They would do all of my chores if I asked but I don’t want to wear them out. Today, was the first day of school so I wanted the kiddos to be their best as we started our new schedules.
On that note, I decided to make a new recipe for a new school year. I have been thinking a bunch about taking out some of the flour out of recipes and subbing with almond flour. This really reduces the amount of carbohydrates but I still leave part of the flour in for consistency. Texture makes a huge difference in baked goods and I still want a good mouth feel when I have a lower carb item.
Thus, I created a pound cake that I like to think of as “lower carb” versus “low carb”. I subbed out the sugar for no calorie sweetener and I traded milk for heavy cream. Lastly, I traded 1 cup of flour for almond flour. The end result was a raspberry pound cake that had 7.7 grams of carbohydrates (net) per serving. Not too shabby!!
It was super tasty and it really satisfied that fresh baked goods craving. I think it would also be very tasty with blueberries instead of raspberries.
Have a great week!
3/4 cup unsalted butter room temperature
1 1/2 cups no calorie granulated sweetener (sucralose/maltodextrin blend)
1/4 cup heavy cream
1 teaspoon vanilla
1 cup fine almond flour
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup raspberries fresh or frozen (I used frozen)
1. Preheat oven to 350 degrees Fahrenheit.
2. Cream butter and sweetener together in a stand mixer on low speed. Add eggs, cream, and vanilla and continue to mix on low until incorporated.
3. In a medium bowl, combine flours, baking powder, and salt. Stir until combined. Pour into stand mixer and mix on low until combined and creamy and smooth.
4. Stir in raspberries. Use a spatula to scrape down the sides. Spoon mixture into a 9 x 5 loaf pan sprayed with non-stick baking spray. Spread with a spatula to create a flat top.
5. Bake for 50 to 55 minutes. Cool in the pan.