P. Powel
Ingredients
- 4 ounces (113.4 g) Cream Cheese, at room temperature
- 4 tablespoons (4 tablespoons) softened butter
- 1/2 cup (45.5 g) Swerve , or Truvia
- 1 Teaspoon (1 Teaspoon) Almond Extract
- 4 (4 ) Eggs
- 1/4 cup (57.5 g) sour cream
- 2 cups (224 g) Superfine Almond Flour
- 2 teaspoons (2 teaspoons) Baking Powder
Instructions
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Preheat oven to 350 degrees. Grease a 6-cup bundt pan and set aside. In a large stand-up mixer bowl using the paddle attachment on the mixer, beat together the butter, cream cheese, and Swerve until light and fluffy and well incorporated.
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Add the almond extract and mix well.
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Add the eggs and sour cream and mix well.
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Add all the dry ingredients until well combined. Beat the mixture until it is light and fluffy.
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Pour the batter into the greased bundt pan. Bake for 40 minutes until a toothpick inserted to the bottom of it comes clean.
- For an easy sweet tooth fix, cut up slices and freeze individual slices
- You MUST use almond flour for this recipe
- Beat the batter well!
- Use a Six cup bundt pan, not the large 10-12 cup pan
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