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Prep time
20 minutes
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Cook time
40 minutes
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Makes
12
Author Notes
It's amazing how, after a while, you just get used to what you can and cannot get away with when you use these "nut flours." Maybe I just forget what regular flour is like. Whatever.
Recipe inspired by the Gingerbread bundt cake:
https://alldayidreamaboutfood.com/gingerbread-cream-cheese-pound-cake-keto-recipe/
—Brian Coppola
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Ingredients
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8 ounces
cream cheese (softened)
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0.5 cups
butter (softened, not melted)
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0.75 cups
Brown Swerve
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4
eggs
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1 teaspoon
vanilla extract
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3 cups
fine almond flour
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2 tablespoons
ground ginger
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1 tablespoon
cocoa powder
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1 tablespoon
baking powder
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1 tablespoon
ground cinnamon
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1 teaspoon
ground cloves
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1 teaspoon
ground nutmeg
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1 teaspoon
ground allspice
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4 ounces
cream cheese (softened)
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1-1.5 cups
powered Swerve
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1 tablespoon
peppermint extract
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0.5-1 cups
chopped pecans
Directions
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Combine 8 oz of cream cheese with butter, Swerve, eggs, and vanilla. Beat well to smooth with a hand mixer.
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Combine and mix the dry ingredients in a separate bowl. Add all at once to the wet mixture. Fold to mix thoroughly with a rubber spatula, but do not over-mix.
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Scoop into 12 muffin cups. Bake at 325F for 35-40 minutes.
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Combine 4 oz of cream cheese with sufficient powered Swerve to get a thick consistency. Add and mix the peppermint extract. Add more Swerve to regain desired consistency.
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Remove the baked muffins to a cooling rack. Top with the prepared frosting while they are still warm. Add pecans and cool completely before storing.
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