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SERVES 12 | TOTAL TIME: 2 HR1.
CAKE FOR THE POUND CAKE:
Cooking spray
½ c. (1 stick) butter, softened
4 oz. cream cheese, softened
½ c. Swerve granular
3 large eggs
½ tsp. almond extract
2½ c. almond flour
1 tsp. baking powder
½ tsp. kosher salt
FOR THE GLAZE:
½ c. Swerve confectioners’
3 tbsp. heavy cream
1 tbsp. freshly squeezed orange juice Zest of ½ an orange
HR1. Preheat oven to 325° and grease a loaf pan with cooking spray. In a large bowl using a hand mixer, beat butter and cream cheese together. Add sweetener and beat until combined. Add eggs and almond extract and beat until incorporated.
2. In a medium bowl, whisk together almond flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
3. Pour batter into prepared pan and bake until golden and a toothpick inserted in middle comes out clean, about 1 hour and 20 minutes. If top starts to get too dark loosely cover with foil. Let cool 10 minutes then flip onto a cooling rack to let cool completely.
4. In a small bowl mix together sweetener, cream, orange juice, and zest. Pour over cooled cake. Let set for 10 minutes before slicing.
