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Trim Healthy Mama Pound Cake (THM:S)

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Trim Healthy Mama Pound Cake has tons of uses, from strawberry shortcake, to bread putting and beyond. Plus, it's grain free, keto, sugar free, low carb, and more!Not too long ago, I was at a friends house and we had a really unexpected treat (well, for winter anyway):

Strawberry shortcake!

It reminded me of summer and was incredibly good, but that's probably because strawberry shortcake is one of those “perfect” desserts.  Not too sweet, not too savory.  Light, but still filling.  Great balance of flavors.

It's a classic for a reason.

But this version was TOTALLY not on plan……

So I decided I needed to create a pound cake that WAS on plan.  And since you can have some berries with an S meal, this totally works!

Trim Healthy Mama Pound Cake has tons of uses, from strawberry shortcake, to bread putting and beyond. Plus, it's grain free, keto, sugar free, low carb, and more!

Now, I don't always recommend having strawberry shortcake during the winter (hello, trucked-in berries) but with spring right around the corner, now is a great time to bake a couple of these, slice them, and then freeze them for a quick dessert that requires no baking!

I do have some serious favorites when it comes to ingredients and products that I cook with, so to give you an idea, here are some quick links of the foods and items I use.  These are affiliate links, so if you click on them and buy something, I may make a small commission.  This helps these recipes stay free, and there is no cost to you!

Where to buy supplies:

  • Almond Flour
  • Coconut Flour
  • Gentle Sweet
  • Pure Stevia Extract
  • Organic Vanilla Extract

Trim Healthy Mama Pound Cake has tons of uses, from strawberry shortcake, to bread putting and beyond. Plus, it's grain free, keto, sugar free, low carb, and more!

4.3 from 3 reviews
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Trim Healthy Mama Pound Cake (THM:S)
Author: Gretchen
Recipe type: Dessert
Prep time:  20 mins
Cook time:  40 mins
Total time:  1 hour
Serves: 8 servings
 
Ingredients
  • 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
Instructions
  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.
3.5.3226

Talk Soon,
Gretchen


This post may contain affiliate links.  See my disclosures for more information.

Blog Posts// Clean Eating// Desserts// Desserts// Keto// Keto Desserts// Recipes// THM:S// Trim Healthy Mama18 Comments

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Comments

  1. Chelsa says

    March 13, 2017 at 11:09 am

    What are the lilys chips? I see them in the instructions but not the ingredients

    Reply
  2. Patty in Colorado says

    March 14, 2017 at 2:47 pm

    Hi Gretchen.. this recipe sounds perfect! Can you tell me what size loaf pan you used? Also, there is a reference to add Lily’s chips, but they are not listed in the ingredients and I do believe that we are supposed to use 1/2 block of cream cheese, but I got a chuckle out of the reference to 1/2 clock! I’m going to make this tomorrow….I’ll report back on the results!! Thanks for making me smile out loud today!

    Reply
  3. Linda says

    March 18, 2017 at 6:44 am

    Instructions say to “mix in Lilly chips” but ingredients don’t call for any. I am confused!

    Reply
  4. Ashley says

    March 19, 2017 at 6:25 pm

    I noticed the last step tells you to stir in Lilly’s chocolate chips, but they aren’t an ingredient nor are there chocolate chips in the picture of the pound cake itself.

    I’ve got this in the oven (sans chocolate chips ?) right now for dessert tonight. The batter tastes wonderful so I’ve totally high hopes for the cake itself!

    Reply
  5. Emmy says

    May 7, 2017 at 7:22 pm

    Just curious about mixing in the Lily’s chips? What would be the amount?

    Reply
  6. Crystal Collins says

    January 27, 2018 at 1:33 pm

    It fell in the center horribly. What do I need to do? Differences from the above and what I did: my gentle sweet was the homemade gentle sweet so it wasn’t powder, I used an additional 1/2 teaspoon of butter nut extract and did not line the pan with aluminum foil. I baked it at 350 for 40 minutes. When taking it out of the oven, the center was still a little jiggly but nothing stuck to a toothpick. I used a 9 x 5 nonstick loaf pan. The batter tasted great and want this to work out. The batter was a little gritty and runny but most stuff is when I use almond flour. Should I beat it longer?

    Reply
  7. Keri says

    March 11, 2018 at 11:40 pm

    This pound cake turned out delicious. I had to bake it for about 50 minutes but I have an old oven! I served it to a group of friends and everyone loved it! I will be making this recipe frequently and I want to try a lemon version!

    Reply
  8. Simi says

    May 10, 2018 at 2:44 am

    Is this a keto friendly recipe? Seems to be by the ingredients, but cant see any macros information, If you could only add macros, it will be helpful,
    & if gentle sweet is a sweetener, its not available here. Can I use Truvia or Xylo Sweet then, quantity? Thanks.

    Reply
    • Erin says

      May 15, 2018 at 1:31 pm

      Gentle sweet is a trim healthy mama brand but yes truvia can be substituted. I make my own gentle sweet. They’re reciepes for it on pintrest

      Reply
  9. Vanessa Milligan says

    May 26, 2018 at 6:45 pm

    What are the Lily’s chips? Not in ingredients…never heard of them and don’t see an answer in previous comments where that same question is being asked,
    Thank you.
    I would like to try this.

    Reply
  10. Melissa says

    July 10, 2018 at 1:02 pm

    Can I substitute pyure for gentle sweet? Is it a 1:1 ratio?

    Reply
    • Gretchen Lindow says

      July 11, 2018 at 9:44 am

      yes, that should work great in a 1.1 ratio!

      Reply
  11. Starr says

    August 6, 2018 at 10:07 pm

    Tastes amazing! My batter seemed a little thin. It actually overflowed the pan. I lined the pan with parchment paper and I’m glad I did. I think the only thing I’ll change next time is to use a little bit bigger bread pan. I was hoping it would rise a little more and have a heavier texture but it was actually quite light. It really is a delicious little pound cake! Good job! This ones a keeper. SUPER moist! ❤️

    Reply
  12. J. Connors says

    August 16, 2018 at 12:02 pm

    Thank you for the pound cake recipe, it is in the oven now. 🙂 I am just wondering about the carb count, I didn’t see it posted anywhere.

    Reply
  13. Lee says

    August 27, 2018 at 3:29 pm

    Taste great but made it twice and the center caved in both times. Ended up being about an inch thick in the middle. Any clue as to what I’m doing wrong?

    Reply
  14. Linda Crumpler says

    September 1, 2018 at 3:43 pm

    Just made the pound cake and it’s definitely a keeper I did have to bake it for an hour and I think next time I’ll use lemon extract. Just a thought

    Reply
  15. Smita John says

    January 28, 2019 at 9:34 pm

    Hi! Wondering if the baking power amount ia wrong? Recipe says 1T and I added that and it didn’t rise properly and fell in the middle and was wondering if it should be a tsp instead? Thanks!

    Reply
  16. Myrt says

    February 26, 2019 at 6:28 pm

    My batter was horribly thick! It was like a dough. I baked it an hour at 350 degrees and then for a half hour for 30 more minutes. I hate to waste all of these ingredients!!

    Reply

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Hi, I'm Gretchen. I am a wife, mother, & junk-food lover with a raging sweet tooth. I create delicious Ketogenic recipes, love lifting weights, & being outdoors. Read More…

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