Pina colada pound cake- featuring pina colada keto chow

Piña Colada Pound Cake

Recipe Creator ,Amanda Balle
A tropical pound cake—what could be better than that?!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour5 minutes
Course Dessert
Servings 1cake (16 slices)
Calories 177.44kcal

Equipment

  • 9-inch Bundt pan, stand mixer or hand mixer

Ingredients

Instructions

  • Preheat oven to 350℉. Liberally grease a Bundt pan all over.
  • Over a large bowl, sift together the coconut flour, almond flour, Keto Chow, and baking powder and set aside. There may be a little almond flour that won’t sift; you can discard it.
  • Cream the butter on low speed. Once smooth, add the erythritol and mix on low until well combined.
  • Add the coconut milk very slowly so it doesn’t splash over the bowl. Mix thoroughly.
  • Add the eggs to the coconut milk mixture and mix on low.
  • Add the sifted coconut flour mixture to the wet ingredients and mix on low to medium speed until smooth.
  • Add the batter to the greased Bundt pan. Smooth the top with a spoon and bake for 50-55 minutes.
  • Let cool for 10 minutes. Use your fingers to gently push the cake away from the sides of the pan. Unmold it by flipping it carefully onto your serving plate.
  • Sprinkle with unsweetened shredded coconut.

Nutrition

Serving: 1sliceCalories: 177.44kcalCarbohydrates: 21.06gProtein: 6.21gFat: 14.34gSaturated Fat: 7.19gPolyunsaturated Fat: 1.29gMonounsaturated Fat: 4.57gTrans Fat: 0.23gCholesterol: 74.28mgSodium: 185.9mgPotassium: 211.9mgFiber: 3.9gSugar: 1.13gVitamin A: 321.47IUVitamin C: 7.52mgCalcium: 124.6mgIron: 0.8mgSugar Alcohol: 14.2gNet Carbs: 2.96g