Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Cakes, Dessert

Rich Low-Carb Pound Cake

Michael R Eades, M.D - Mary Dan Eades, M.D. - Ursala Solom
The Low-Carb Comfort Food Cookbook
URL: http://recipes.nalbone.us

Servings: 30

Preparation Time: 15 minutes
Start to Finish Time: 1 hour 5 minutes

This tastes great and is quick and easy to make. For best results, bake the cake in three miniloaf pans (3 by 6 inches). If you cut each loaf (of three) in 10 thick slices, each slice will have 3.3 grams of carbs. A comercial pound cake has 16.0 grams of carbs.

Ingredients

  • 4 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 5 medium eggs, separated
  • 1/4 cup heavy cream
  • 1/2 cup whole wheat flour, stoneground
  • 1/4 cup wheat gluten, vital wheat gluten
  • 1 cup soy protien powder
  • 1 teaspoon baking powder
  • 1 dash salt
  • 3 teaspoons vanilla extract
  • 2 teaspoons grated lemon peel, or lemon extract
  • 24 packets Splenda
  • 1/2 cup whole almond meal

Directions

  1. Preheat oven to 325°F. Lightly grease three small, nonstick, heavy gauge metal miniloaf pans (3 by 6 inches).
  2. Put the cream cheese, butter, and 2 egg yolks in the bowl of an electric mixer with a flat beater and beat until thick and creamy. Add the other 3 egg yolks and beat. Add all the other ingredients except the almond meal and the egg whites and mix at low speed. Add the almond meal last and mix in gently.
  3. Beat the egg whites until firm but not stiff and fold carefully into the batter. Distribute batter evenly in the miniloaf pans and bake for 40 to 50 minutes or until golden brown and a knife inserted in the center comes out clean. Cool completely before slicing.
  4. The cake freezes well.

Variations:

Fruity Pound Cake: Add 1 cup of your favorite fruit to the batter before baking. Blueberries, strawberries, and raspberries all work wonderfully.

Yield: 3 loaves
Cuisine: American

Per Serving (excluding unknown items): 103 Calories; 8g Fat (65.9% calories from fat); 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 87mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Copyright: 2003 Michael R Eades, M.D - Mary Dan Eades, M.D. - Ursala Solom

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