Using your stand mixer or a hand mixer, beat together the butter and gentle sweet until light and fluffy. Add in the cream cheese, vanilla, eggs, and beat well.
Then, add the almond flour, baking powder, and sea salt, mixing well to combine. Gentle mix in the Lily's chips.
Put the batter into loaf pan lined with aluminum foil, and sprayed with coconut oil cooking spray. Bake at 350 for 30-40 minutes until the top is browned.
While the pound cake is baking, melt the butter for the caramel in a small sauce pan. DO NOT let the butter boil.
Add in the gentle sweet and molasses, whisking well to combine thoroughly.
Then add the vanilla, heavy cream and sea salt, whisking again.
Once all the ingredients are combined and heated - not boiled - take it off the heat and pour into a small container to cool.
When the pound cake is cooked, serve it warm with caramel sauce over the top.
Recipe by Fit Mom Journey at https://fitmomjourney.com/trim-healthy-mama-chocolate-chip-pound-cake/