Grilling takes low carb pound cake to a whole new level. Add some lightly sweetened whipped cream and fresh berries and it’s the perfect summer treat. And Oregon is the perfect place to enjoy it!
Have you ever been to the great state of Oregon? I am quickly becoming convinced that it’s the best out of all 50 states. Mind you, I haven’t been to every single one, but I’ve now lived in 4 of them and visited many another and I’ve never been quite so enamoured of any as I am of this one. I’ve only just begun to explore it and I know I’ve barely scratched the surface, but I think I can be happy here for a long time. Maybe for the rest of my life. Everything about it seems to suit me, from the wonderful city of Portland to the great outdoors I’ve just barely experienced so far. I have a feeling I am going to be talking about it a lot from now on. I hope you will join me on my travels and see it through my eyes. I can’t wait to share it with you.
“Oregon makes me feel like anything is possible.”
I said this to a friend the other day as I was attending Indulge, a new food blogger conference in downtown Portland. I don’t even quite know what I meant by it, except that it captured the feeling I have when I learn about this state. There’s such a feeling of community here, and of creativity and entrepreneurship, and a deep love for the land and everything that comes from it. And the food, oh the food! People really care about where their food comes from, and even hole in the wall restaurants that look like total dives are serving organic farm-t0-table. I feel like this place is growing up right before my eyes and I get a sense of giddy excitement just being a small part of it.
Hiking in the temperate rainforest of Mt. Hood.
Over Memorial Day weekend, we decided to have a little getaway up to Mt. Hood. We booked a few nights at the Resort At The Mountain, not really knowing what to expect. The resort itself was lovely, with plenty of activities, nearby hiking, and an outdoor heated pool, which the kids promptly jumped into about 3 seconds after we arrived. It took less than an hour to get there from Portland, but it still felt far removed from the city. We took the kids on a bit of a soggy, chilly hike along the Salmon River and then ended up at a BBQ joint in Zigzag, Oregon called the Skyway Bar & Grill. This place is fantastic and if you’re ever in the area, you must go. A cozy, eclectically furnished restaurant with wonderful food and creative cocktails, and where kids are welcome, not just tolerated. The fireplace, an enormous old iron cavern with huge doors, would be the best seat in the house after some skiing or snowboarding.
The weather was a little on the dreary side on our second day so we decided to head over the mountain to the Warm Springs Indian Reservation, and to the Kah-Nee-Ta Resort and Water Park. The water park was great fun for the kids, but it was the drive to get there that captured my fancy. I have never in my life seen a more dramatic shift in landscape as I did coming down from Mt. Hood on the eastern side. You’re driving along in dense forest and it’s cloudy and drizzling, with patches of fog. And then quite suddenly, the sun is shining and you’re in the high desert, with the temperature rising a degree every few miles as you drop further down out of the hills. There is no gradual change between these two diverse environments, it’s almost instantaneous. The trees drop away and there you are in the scrubby, arid plains where the fire hazard is always high. I felt like I’d been plucked out of the Pacific Northwest and dropped back into Arizona, among the red sandstone canyons, the mesas and the tumbleweed. I was kicking myself the whole time that I’d left my good camera back at the hotel and only had my phone camera to capture the view.
Can you believe these are all the same state? And within an hour of each other?
All of this only a few short hours away from Portland. It’s so close, you could even make a day trip out of it. It’s just amazing and if you can’t sense my delight in having found myself living here, then you need to go back and read this post again.
And now for a little of the amazing Oregon food. Because the food, oh the food! Berry season is in full swing and you can hardly believe the variety that is available. Last week I came home from the farmer’s market with the typical strawberries and raspberries, but I also had boysenberries and loganberries. I’d also procured a pint of fresh raw cream from Deck Family Farms, as part of their herdshare program (I buy into the herd and each week I get some lovely cream or yogurt). I wanted a simple recipe that allowed these wonderful fresh foods to shine through. Grilled low carb pound cake seemed about right to me – an elegant summer dessert.
- 1 Almond Crusted Butter Cake (you can leave off the almonds if desired. It can also be flavoured with vanilla extract instead of almond extract.)
- 1/4 cup butter softened
- 1 cup whipping cream
- 2 tbsp confectioner's Swerve Sweetener
- 1/2 tsp vanilla extract
- 4 cups mixed berries (strawberries, raspberries, blueberries, you name it. I highly recommend boysenberries if you can find them!)
- Preheat grill to medium low. Cut pound cake into 12 even slices and brush both sides with butter. Grill 1 to 2 minutes per side, until lightly browned and has grill marks.
- Whip cream with sweetener and vanilla extract until it holds stiff peaks. Sprinkle with berries and serve warm.
- *This recipe is easy to adjust for few portions. Simply wrap any unused, un-grilled pound cake in tin foil. It makes a great slice for breakfast!
Serves 12. Each serving has 10.43 g of carbs and 4.56 g of fiber. Total NET CARBS = 5.87 g.
Food energy: 375kcal
Total fat: 33.08g
Calories from fat: 297
Cholesterol: 105mg
Carbohydrate: 10.43g
Total dietary fiber: 4.56g
Protein: 10.35g
CARLA says
OMGOSH THIS LOOKS AMAZING.
((trying))
((((SHARING))))
Diane says
Where is the recipe for the low carb pound cake?
Carolyn says
I am so sorry about that. My recipe plug-in was giving me a lot of problems yesterday and wouldn’t make some of the changes I was trying to put it. I’ve managed just now to put in the link to the pound cake, so you should be able to click right on it.
Diane says
No worries. Thank you for your prompt response. Now I can get busy in my LC kitchen.
Hannah says
Hi, I love your recipes and I’m very grateful to receive them. I made your almond pound cake and added some currents, I was desperate for fruit loaf! It was delicious but of course really not low carb enough.
Do you have any idea if any other dried fruit would be better?
I know its a long shot! Thanks again for what you do,
Kind regards
Carolyn says
The best I think you could do is some dried, unsweetened berries. They aren’t easy to find, though. Most commercial brands add sweetener. Here’s how to make your own sugar-free cranberries. You could probably do this with other berries too. https://alldayidreamaboutfood.com/2012/11/stocking-your-low-carb-pantry.html
RavieNomNoms says
I love grilled cakes like this! I had it a restaurant one time and it was so yummy! This looks awesome!
Becky says
This looks amazing! I’ve made the almond butter cake numerous times, but grilling just adds a new dimension! Totally understand your love affair with Oregon. Being from NC and having “lost” my daughter to Portland four years ago, I’ve visited her two times since and can see why she has said she may never leave. She has discovered Bend to be a REALLY fun place. Have fun exploring!
Carolyn says
Thanks, Becky. I can’t wait for my mum to come visit from Nova Scotia, she’s going to love it here too.
Susan says
Just rode the Strawberry Century bike tour Saturday. Waiting at the end was gallons full of the best strawberries in the country…so sweet no sugar is necessary! Can’t wait to add the grilled pund cake to my Father’s Day menu.
I suspected your move to OR was going to suit you and spur tons of new food creativity! My transplanted roots are ‘mossed’ in the beautiful Willamette V
Carolyn says
Very cool. The strawberries are wonderful!
Alice @ Hip Foodie Mom says
I love this cake!!! Beautiful!!! can’t wait to try the Almond Crusted Butter Cake!!!!
Joan Hayes says
Carolyn, it was so great reading about your Portland trip, it sounds like you had a truly wonderful time! I haven’t tried grilling poundcake yet, but I’m going to have to now, because this recipe looks amazing! What a perfect dessert to try for summer!
Susan the Farm Quilter says
I have never heard of grilling pound cake!!! What an amazing idea…need to make this SOON!!! Love your recipes – thanks for sharing all of them with us 🙂
Melanie Atkinson says
This looks wonderful! Thank you for another beautiful recipe. And I love reading about your Oregon adventures. I have to agree that the berry season here is like no other and I wanted to add that the Oregon zuchinni season is pretty spectacular too (and it’s almost here!). They grow like weeds here and when they start ripening, we tend to go crazy with soups, breads, cakes, and pretty much anything we can make with zuchinni. I can’t wait to see what new, amazing zuchinni recipes you come up with. . . though I know there are already so many to choose from on your blog already!
Carolyn says
Thanks, Melanie. We planted two zucchini this year, but it’s been so hot and dry, I am not sure how well they will fare. We need some rain!
Denise S. says
I’m really enjoying reading this article. My son just moved to Oregon and you’re giving me some great ideas of places to visit when I’m there. I’ve noticed on past visits the quality of the food there is outstanding. So different then where I am from out East.
Carolyn says
You must check out the other side of Mt. Hood and go into the high desert. The difference is beyond striking!
Denise S. says
Thank you for the tip! I plan on exploring Oregon in the years to come while visiting my son. He moved there last July and is having the time of his life. It’s such a beautiful state. I’ll be coming out in the fall. Thank you for this wonderful blog. I wish I had more time to spend in the kitchen making all your wonderful recipes.
Denise S. says
I made this and it’s excellent. The only thing I did wrong is not bake it long enough. Mine fell in the middle and was slightly undercooked. I was afraid of burning it even though it baked on 300. It made a lot so I put most of it in the freezer for future desserts. It was a creative and delicious recipe.
Carolyn says
It always looks dark on the outside but you do need to cook it through. Glad you still liked it!
Sonia Mehrotra says
Hi…couldn’t find the link to the recipe of the low carb pound cake. Thanks.
Carolyn says
Here you go. Sorry, when I switched recipe cards, some links disappeared. https://alldayidreamaboutfood.com/almond-crusted-butter-cake-low-carb-and-gluten-free/