Trim Healthy Mama Chocolate Chip Pound Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • For the bread:
  • 1½ cup Almond Flour
  • ¾ cup Gentle Sweet
  • 1 T Baking Powder
  • ¼ tsp Sea Salt
  • 5 Eggs
  • 4 oz Cream Cheese (1/2 clock)
  • ¼ cup Butter, softened
  • 1 tsp Vanilla
  • ¾ cup Lily's Chocolate Chips
  • For the Caramel Drizzle
  • ¼ cup Gentle Sweet
  • ¼ cup Butter
  • ½ tsp Molasses
  • ¼ tsp Vanilla
  • ¼ cup Whipping Cream
  • Pinch of Sea Salt
  1. Preheat your oven to 350 degrees.
  2. 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.
  3. Then, add the almond flour, baking powder, and sea salt, mixing well to combine. Gentle mix in the Lily's chips.
  4. 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.
  5. While the pound cake is baking, melt the butter for the caramel in a small sauce pan. DO NOT let the butter boil.
  6. Add in the gentle sweet and molasses, whisking well to combine thoroughly.
  7. Then add the vanilla, heavy cream and sea salt, whisking again.
  8. Once all the ingredients are combined and heated - not boiled - take it off the heat and pour into a small container to cool.
  9. When the pound cake is cooked, serve it warm with caramel sauce over the top.
Recipe by Fit Mom Journey at