This is a rework of a recipe I posted a while back when I used to use artificial sweeteners. (I know!) I reworked it a bit to keep to only natural sweeteners. Now, I don’t have much of a sweet tooth, so you might think you want more honey in it. I don’t. And let’s face it, when you’re eating all natural, the sweetness of the honey and the strawberries kinda tackles it all.
Shame I only got ’round to baking this at the end of strawberry season… but then I think it would work with whatever fruit topping that might be in season… kiwi, raspberries, blackberries. The possibilities are endless!
I mean, you could even drizzle some dark chocolate on it… if you’re into that sorta thing.
Gluten-free Sugar-free Low carb Strawberry Topped Almond Pound Cake
Ingredients
Cake
Topping
Instructions
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Preheat the oven to 200 C.
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Melt the butter and let it cool off a bit.
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Mix the cream cheese, honey and cooled butter. Then add the eggs one at a time and beat well. Add lemon zest and vanilla extract.
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Combine the almond flour and baking powder and then slowly beat that mixture into the egg and cream cheese batter.
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Pour the mixture into a springform pan that you've brushed with a little bit of butter. (I actually put some baking parchment at the bottom, which made washing up a breeze! Highly recommended.)
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Bake for 45-50 minutes. It depends on the size of your pan, it'll be quite a shallow cake, so keep an eye on the last 5 to 10 minutes to make sure it doesn't burn!
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While it's cooling, mix up the topping by combining the cream cheese, melted butter (cooled) and vanilla extract. Slice up your strawberries.
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Spread the 'frosting' on top of the cake and top with strawberries. Enjoy!
