Sure! Here’s a recipe for a sugar-free vanilla buttermilk pound cake:
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar substitute (such as erythritol or stevia)
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions:
- Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan with butter or cooking spray, and line the bottom with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar substitute until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice and serve your sugar-free vanilla buttermilk pound cake. Enjoy!
You can also add a sugar-free glaze or frosting if desired, using sugar substitutes like powdered erythritol or stevia mixed with a little heavy cream or almond milk to achieve your desired consistency.
