This low carb Raspberry Swirl Pound Cake is a much, much healthier grain-free copycat of the Starbucks treat. Enjoy with your morning coffee or afternoon tea.
In a medium bowl, whisk together almond flour, whey protein, coconut flour, baking powder and salt.
In a large bowl, beat butter with sweetener until fluffy. Beat in eggs, one at a time, until well combined. Beat in the almond flour mixture until well combined. Scoop half of this mixture into another bowl.
To one half, add almond milk and vanilla extract and beat until well combined. To the other half, add raspberry juice and extract and beat until well combined.
Spoon dollops of the vanilla batter and dollops of the raspberry batter into the prepared loaf pan, swirl with a knife as you layer them together. Smooth the top.
Bake 45 to 50 minutes, or until a tester inserted in the center comes out clean. Let cool in pan 20 minutes, then turn out onto a wire rack to cool completely.
Icing:
In a medium bowl, whisk together sweetener, almond milk and vanilla extract. Drizzle over cooled loaf and let set 20 minutes.
Notes
Serves 15. Each serving has 6.35 g of carbs and 2.71 g of fiber. Total NET CARBS = 3.64 g.Food energy: 219kcal Saturated fatty acids: 5.19g Total fat: 18.26g Calories from fat: 164 Cholesterol: 66mg Carbohydrate: 6.35g Total dietary fiber: 2.71g Protein: 8.23g Sodium: 228mg