Cream cheese pound cake is a beloved dessert that has been a favorite for decades.
We've made some changes to make this classic recipe even healthier, using coconut oil instead of butter and reducing the sugar content.
Coconut oil adds a unique flavor and helps to reduce saturated fats.
We're using almond flour instead of traditional wheat flour to reduce carbs and increase protein.
We're using less sugar than traditional recipes to make this cake a healthier option.
Four large eggs provide moisture and richness to the cake.
Eight ounces of softened cream cheese create a tangy and creamy texture.
Preheat your oven to 325°F (165°C) and bake for 45-50 minutes or until a toothpick inserted comes out clean.
The first bite is like a symphony of flavors, with the tanginess of cream cheese balanced by the sweetness of coconut oil and sugar.