Indulge in a deliciously moist Almond Flour Gluten Free Pound Cake, perfect for any occasion. Enjoy a guilt-free treat today!
Deliciously Moist and Easy to Make!
This recipe features a delightful combination of almond flour and aromatic spices, making it a perfect treat for those who enjoy gluten-free baking. The main ingredient, finely sifted almond flour, is used in a generous amount of 2 1/2 cups, providing a rich flavor and texture. Along with the almond flour, the recipe calls for 1 cup of sugar or a sweetener of your choice, allowing for customization based on dietary preferences.
The wet ingredients include 4 ounces of cream cheese and 4 tablespoons of unsalted butter, which contribute to a creamy consistency and depth of flavor. To enhance the spice profile, the recipe incorporates nutmeg, clove powder, and cinnamon powder, adding warmth and complexity to the final product. Additionally, 1 tablespoon and 1 teaspoon of baking powder ensure that the batter rises beautifully. If needed, 3 tablespoons of milk can be added to lighten the batter for the desired consistency.
Indulge in a Slice of Heaven: A Decadent Gluten-Free Delight!
Welcome welcome guys welcome to Christmas cariban Delights once again let’s try we’re going to do a um an an almond flour almond flour uh pound cake we’re going to do an almond flour pound cake I’m going to use this uh nice finely ground almond flour it’s glutenfree and all that and I mean we all love our pound cakes with some ice.
Cream or something but then if you have certain issues like uh being a diabetic for instance like like I am um you looking for things with less starch with very low starch very low carbs and you’re looking for all those things so I have developed this um this wonderful um recipe for a simple Ammon flour pound cake um just a few ingredients I have.
Here four eggs and I have here 4 oz of cream cheese cheese I have 4 oz of melted butter and we’ll put some Ammon extract in there whatever sweetener you want to use you can use um right now I’m I just have I’m using granulated sugar which a lot of people will say is not very healthy but it’s not that too much it’s not too much and I’m not going to.
Be eating the whole cake at once so um you can use Stevia you can use um those other artificial or natural sweeteners uh maybe Agave agave nectar um whatever sweetener you know you feel like using we’re also going to use um some uh baking powder I have to you have uh two uh tablespoons of baking powder in there and in here we have some.
Spices this is the nutmeg I have 1 teaspoon of nutmeg a half a teaspoon of clove and one teaspoon of and half a teaspoon of cinnamon cinnamon powder so this is our these are our dry ingredients so let’s put our wet ingredients together and that’s all that’s all we need so let’s put our wet ingredients together.
And get them all uh all Blended together the Ammon extract one capful which is a t a teaspoon and we’re going to put our eggs in here along with the cream cheese and what you can always do you can always crush the cream cheese before you put the other stuff in there um a melted.
Butter and we’re good to go with that you get you can use a mixer or you can use your stand mixer you can use a hand mixer or a stand mixer uh start at a very low uh low speed cuz you don’t want to make a mess so time it’ll take a minute to get all Incorporated great you just have to make.
Sure that that uh cream cheese is all broken up broken down and it’s all blended into the liquid so now we we’ll uh we’ll we’ll set this aside and we’ll get our dry ingredients together okay so for our dry ingredients here we have I have 2 and 1/2 cups of almond flour 2 and 1/2 cups of almond flour I have one cup of um granulated.
Sugar and one cup might be a little too much right some people say but you want you want it to taste good and 1 tbspoon of uh baking powder 1 tbsp of baking powder and then you have your other spices here the nutmeg a teaspoon of nutmeg and half.
A teaspoon each of clove and cinnamon just throw them all in there okay and we’re going to get a little whisk and just whisk this together this this together loosen it up a little before we start again so we made a little well there we’re going to pour the liquid.
Ingredients have a little bit of true cream cheese stuff going on down here but not to worry everything is going to be incorporated yeah just get it all in there and you don’t want to over mix the uh the batter so I’m going to use the spatula to continue the mixing okay.
And you never want to over mix overbeat or over mix your uh your dough and you just mix and keep uh keep stirring until it’s all Incorporated and you have the the texture that you’re looking for if you find that it’s a little heavier than the texture because it should be a little runny you must be able to pour it into.
The pan so if it’s a little too thick you can always add a little bit of of milk um or maybe another egg or something to lighten it up so let me continue let me do this for another 5 minutes or so and see how it comes out it’s getting pretty good there I don’t think we’ll need any more.
Liquid this is lovely so you see see this consistency it’s moving around pretty good it’s moving around pretty good um but from from experience I think I just need just maybe like a half a qu cup of something maybe uh 1/4 cup of.
Milk uh just to get it l loosen it up a little more okay so I’ll just uh get that and I’ll be back okay well I had I have 3 tbspoon of milk here so I’m going to put two tablespoons in first and then we’ll just give it a just give it a stir here so you can see it’s running a little a.
Little better now I just want it to just run off the spoon a little and uh that’s it the consistent I want is for it to just run off the spoon a little bit so it’s nice it’s running okay so that’s good so I added three extra teaspoons tablespoons of uh.
Of uh milk just to get it to the consistency that I want so now to prepare a pan and we’ll get it in the oven 325 and we’ll get it they let it go for at least 45 minutes and we’ll test it then so now let’s pour into our lined pan I lined it with uh parchment.
Paper let’s get all the do in here this is a simple Ammond flour almond flour pound cake you can smooth this out just stretch it out let it fill up in the corners just smooth the top off so it will be.
Kind of even and you’re done okay we’ll put this in the oven 325 for about 45 minutes 40 to 45 minutes and then we’ll check it we’ll test it here we go I have a a bowl of water in there because I was doing I was doing something else but.
I’ll leave it in there it helps to moist helps to keep everything moist so that the the cakes don’t uh the cakes don’t crack and all that stuff so I’ll just leave my water in there also you should always keep an eye on it because almond flour tends to Brown very fast and um you if you don’t want the top to get too dark you can put a tent over it get a.
Foil put a foil tent because the almond flour kind of you know takes on color really quickly so you just keep checking it check it like every 20 minutes and you’ll you’ll see what happens e okay it’s now cool let’s take it out awesome color I just love the color yeah it’s nice and.
Light it’s nice and moist wow awesome mm it’s fantastic once again guys like share And subscribe and I’ll see you in the next clip this is the Ammon flour pound cake
