Pina Colada Pound Cake
A tropical pound cake—what could be better than that?!
Servings: 1 slice
Calories: 177.44kcal
Equipment
- 9-inch Bundt pan, stand mixer or hand mixer
Ingredients
- 1 cup coconut flour
- 1 cup almond flour
- 1 serving Pina Colada Keto Chow
- 1 Tbsp. baking powder
- 1/2 cup softened unsalted butter
- 1 cup granulated erythritol
- 13.5 oz. full-fat canned coconut milk
- 5 large eggs
- 1/4 cup unsweetened shredded coconut
Instructions
- Preheat oven to 350℉. Liberally grease a Bundt pan all over.
- Over a large bowl, sift together the coconut flour, almond flour, Keto Chow, and baking powder and set aside. There may be a little almond flour that won’t sift; you can discard it.
- Cream the butter on low speed. Once smooth, add the erythritol and mix on low until well combined.
- Add the coconut milk very slowly so it doesn’t splash over the bowl. Mix thoroughly.
- Add the eggs to the coconut milk mixture and mix on low.
- Add the sifted coconut flour mixture to the wet ingredients and mix on low to medium speed until smooth.
- Add the batter to the greased Bundt pan. Smooth the top with a spoon and bake for 50-55 minutes.
- Let cool for 10 minutes. Use your fingers to gently push the cake away from the sides of the pan. Unmold it by flipping it carefully onto your serving plate.
- Sprinkle with unsweetened shredded coconut.
Nutrition
Serving: 56grams (1 slice) | Calories: 177.44kcal | Carbohydrates: 21.06g | Protein: 6.21g | Fat: 14.34g | Saturated Fat: 7.19g | Polyunsaturated Fat: 1.29g | Monounsaturated Fat: 4.57g | Trans Fat: 0.23g | Cholesterol: 74.28mg | Sodium: 185.9mg | Potassium: 211.9mg | Fiber: 3.9g | Sugar: 1.13g | Vitamin A: 321.47IU | Vitamin C: 7.52mg | Calcium: 124.6mg | Iron: 0.8mg | Sugar Alcohol: 14.2g | Net Carbs: 2.96g