– 5 large Eggs – ¾ cup Erythritol – ½ cup Coconut Oil – ¼ cup Orange Juice – 1 tbsp Orange Zest – 2 cups Almond Flour – ¼ cup Coconut Flour – 1 tbsp Baking Powder ORANGE GLAZING – 1 cup Erythritol – 2 tbsp Orange Juice – 1 tbsp Orange Zest
Mix Wet Ingredients
In a large mixing bowl lightly beat eggs with erythritol, melted coconut oil, orange juice and orange zest.
Mix Dry Ingredients
In another bowl, combine almond flour, coconut flour and baking powder.
Pour Egg Mixture
Make a well and pour the liquid ingredients into it. Combine with a spoon until all the ingredients come together and form a consistent cake batter with no lumps.
Pour Batter into Pan
Pour the batter into the prepared loaf pan.
Bake for 40-50 minutes or until a pick inserted in the center of the cake comes out clean in an oven preheated to 180°C (350°F).
Cool it down
Cool 10 minutes in the pan then lift out the cake from the pan and transfer on a cooling rack for at least 4 hours.
In a small mixing bowl, combine powdered erythritol with orange juice and orange zest. Drizzle the orange glazing on top of the pound cake.
Slice the pound cake into 16 slices.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes 16 Slices
Prep: 15 Minutes Cook: 50 Minutes