Servings: 16 Prep: 15 min Cook: 55 min Total: 1 hour 10 min
It’s enormously important to me to give credit where … credit is due. My pound cake recipe is one that I got from somewhere. It’s not mine. I don’t know if it’s modified or not, nor do I remember where I got it. I just know that it’s in my notes and has been bumping around for a few years. I just looked to see if I could find the source of the recipe and was unable to.
Looking at the recipe, it either came from KevinPa, or I found a different recipe and modified it using lessons learned from KevinPa. In either case, KevinPa was at least partially responsible (if not … entirely). In all cases, I’m going to use this as an opportunity to point out his memorial thread on LowCarbFriends.com. In the very early days of low carbing, his recipes and lessons really showed me what could be done and gave me the confidence and strength to believe I could eat this way … forever. The recipe is good, but KevinPa’s contributions to the low carb community should be noted and shared, as much as possible (in my opinion). He’s made a huge impact on me, and I hope he will for you … as well.
Anywhooo … about once every 3 or 4 months, I bake a loaf and freeze it. Sometimes I make muffins. With the loaves, I slice pieces off and toast them. Usually I serve them with ice cream, when friends visit. Sometimes I just top them with berries. I’ve cubed them and layered desserts with pound cake cubes, fruit, pudding and whipped cream. The list goes on. I don’t do it OFTEN, but … when I do do it … I DO IT!
Enjoy the recipe. It’s a good one. Weird and with all kinds of science experiment sounding ingredients, but … the recipe is a good one. I promise!
Pound Cake
Print RateIngredients
- 2 1/2 cups Carbquik
- 1/4 cup vital wheat gluten flour
- 3/4 cup resistant wheat starch 75
- 1 tbsp baking powder
- 1/4 tsp guar gum
- 1/4 tsp xanthan gum
- 1 1/2 cup 'Swerve' or other sugar replacement
- 3/4 cup fresh whole butter softened
- 1 tsp vanilla extract
- 1/8 tsp salt
- 6 large whole eggs
- 8 ounces full fat cream cheese softened
Instructions
- Pre-heat oven to 350 F.
- This actually makes a lot of batter. I usually use 2 standard loaf pans, or a loaf pan and a muffin pan. Grease your loaf pans, muffin pans, cake pans, bundt pans, etc. with butter, then a light dusting of Carbquik.
- With an electric mixer, beat all the ingredients together for 5 minutes, at a medium speed.
- Bake for 45 to 55 minutes, or until a toothpick inserted comes out clean.
- Cool and eat or freeze!
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* Learn More: More about this recipe and nutrition …
I have been wanting to try carb quick for some time. Do you try to limit how often you use these types of products? I didn’t know if you found it to stall your weight loss. I’ve heard great things from other people as far as taste goes!
—Reply posted by DJ on 9/25/2017
Hi Jennifer, I really enjoyed this a lot, when I first started losing weight. I didn’t LOVE the flavor, but it wasn’t terrible. What it gained me in comfort made it worth it. Ultimately, however, as I got closer to my goal, I found that this kind of thing DID stall me. It also caused cravings for me. So, while I think it’s a fantastic tool, for me … it’s no longer a part of my maintenance. I’ve long since migrated to a more pure combination of nut and seed flours. I hope this helps! 😀