COCONUT CREAM RUM POUND CAKE

LOW-CARB, PROTEIN-PACKED, PALEO-FRIENDLY, GLUTEN-FREE

coconut cream rum pound cake

Ingredients

2 cups fine blanched almond flour

2 scoops vanilla whey protein powder

3/4 cup- 1 cup Lakanto powdered sweetener

1 tsp baking powder

1 tsp ground cinnamon 

1/4 tsp fine sea salt

2 eggs

1 tsp rum extract

1/2 tsp vanilla bean powder

1/3 cup softened coconut oil

1/2 cup full fat coconut cream 

paleo pound cake

Directions

Blend all ingredients in your food processor with an S blade until smooth. Scoop your batter into a lightly greased silicon loaf mold. Bake your bread at 350 F for  40-45 minutes or until a sharp knife comes out clean.

Enjoy!

coconut pound cake