Sour Cream Pound Cake
Ingredients
- ½ cup butter, softened
- 2 oz cream cheese, softened
- 1 cup granulated erythritol sugar substitute (such as Swerve)
- 1 (8-oz) carton sour cream
- 4 large eggs
- 2 tsp vanilla extract
- 1⅔ cups finely ground almond flour
- ⅓ cup coconut flour
- 2 tsp baking powder
- ½ tsp kosher salt
Instructions
- Preheat oven to 350°F. Beat butter and cream cheese at low speed with an electric mixer until smooth; add sugar substitute and sour cream, mixing until blended.
- Add eggs, one at a time, beating just until blended after each addition. Stir in vanilla.
- Combine flours, baking powder, and salt in a bowl. Add to butter mixture, stirring until blended.
- Pour batter into a greased Bundt pan. Bake 50 to 55 minutes or until a wooden pick comes out clean. Cool in pan 30 minutes. Remove from pan; cool on a wire rack at least 2 hours.
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