Sugar-Free Cream Cheese Pound Cake
A delightful, moist pound cake made with cream cheese and a sugar substitute, perfect for health-conscious indulgence.
Ingredients
Main Ingredients
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 1 cup sugar substitute (like erythritol or stevia) Use a high-quality sugar substitute for the best flavor.
- 4 large eggs
- 2 cups all-purpose flour Can substitute with almond flour for gluten-free.
- 1 teaspoon baking powder
- 1 teaspoon alcohol-free vanilla extract
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth.
- Gradually add the sugar substitute while continuing to mix.
- Add the eggs one at a time, mixing well after each addition.
Mixing Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Stir in the alcohol-free vanilla extract.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
To serve, slice the cake and enjoy it plain or with sugar-free chocolate sauce, fresh fruit, or whipped cream. Store it in an airtight container at room temperature for 3-4 days or freeze individual slices for longer storage.