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
Preheat the oven to 200 C.
Melt the butter and let it cool off a bit.
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.
Combine the almond flour and baking powder and then slowly beat that mixture into the egg and cream cheese batter.
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.)
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!
While it’s cooling, mix up the topping by combining the cream cheese, melted butter (cooled) and vanilla extract. Slice up your strawberries.
Spread the ‘frosting’ on top of the cake and top with strawberries. Enjoy!