Coconut Flour Pound Cake


  • 1 1/4 sticks unsalted butter, softened
  • 4 oz. cream cheese
  • 10 large eggs
  • 1 cup Erythritol
  • 1 teaspoon salt
  • 2 tablespoons vanilla extract
  • 2 cups whole milk yogurt
  • 1 teaspoon lemon zest
  • 3/4 cup water
  • 2 teaspoons baking powder
  • 1 teaspoon NuNaturals Pure Stevia Extract (or 1/2 teaspoon Erythritol)
  • 2 cups coconut flour, sifted

Preparation Instructions:

Preheat oven to 325 degrees.

Using coconut oil or olive oil, grease bottom of 9 x 5 loaf pan and line the bottom of the pan with parchment paper. Grease the parchment paper.

In a bowl, whisk together dry ingredients. In a large bowl, cream the butter and cream cheese together for a minute. Beat in Erythritol, and cream for a couple more minutes until light and fluffy. Mix in the eggs, and the rest of ingredients (except lemon zest). Alternately add the wet ingredients and dry ingredients together until combined. Beat in the lemon zest.

Bake for 90 minutes. Cover with tin foil after the first half hour if the top is already golden brown. Bake until a toothpick inserted in the center of pound cake comes out clean, and the center looks completely set. Let the cake cool for at least 1 hour, preferably overnight, in pan. Invert cake on to a cooling rack and let cool completely, or else just tip it out of the pan and rest it on its side until cool. This cake tastes much better the next day.

This pound cake is heavy and rich and almost like cheesecake. Makes 12 good-sized slices. Great topped with strawberries. Serve at room temperature, and store individual slices in the fridge. Freezes well too.