Try this Dairy-Free, Diabetic & Keto Friendly Pound Cake Muffins recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 350°F. Grease two 6-cavity round-bottomed cupcake pans. Foil the tops halfway through baking time.
2. In a small bowl, sift together the almond flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together the butter and sweetener with a hand mixer on medium-high speed until pale and fluffy, 3 to 5 minutes.
4. Beat in the eggs one at a time, beating well after each addition, then beat in the extract. Reduce the speed to low, then add the flour mixture and sour cream alternately in batches, beginning and ending with the flour mixture and mixing until the batter is just smooth.
5. Spoon the batter evenly into the pans, filling the cavities about two-thirds full. Smooth the tops, then rap the pans on the counter once or twice to expel any air bubbles. Bake until the cakes are pale golden and a toothpick inserted in the center comes out clean, about 12 minutes. Remove from the oven and let cool completely in the pan. (Tip: Once you’ve removed the cakes from the pan, place them in the freezer until frozen for easier frosting.)
6. To make the frosting, combine the butter, cream cheese, sweetener, cashew milk, and extract in small bowl. Beat on medium speed until smooth; if the frosting is too thick, gradually add more milk until it reaches the desired spreading consistency. Add natural food coloring, if desired.
7. To assemble the snowballs, cut ¼ inch off the bottom (the rounded side) of half of the cakes and eat or set aside. This will help keep the balls from rolling over as you work. Set the cakes with the bottoms cut off on a baking sheet or serving platter with the broad, flat side facing up. Frost the flat top part of each cake. Top with an uncut cake to make a ball. Spread the frosting over the whole ball and sprinkle with shredded coconut. Cover loosely and place in the refrigerator for at least 1 hour to allow the frosting to harden before serving.
8. Store extras in an airtight container in the refrigerator for up to 4 days.
Nutritional Info:
calories 591, fat 58g, protein 9g, carbs 7g, 3g fibre
Emmerich, Maria. Keto Comfort Foods (Kindle Locations 6136-6144). Victory Belt Publishing. Kindle Edition.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 28 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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