Flourless “Million Dollar” Pound Cake

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Flourless “Million Dollar” Pound Cake

Prep time: 10 minutes | Bake time: 45–50 minutes | Servings: 10–12 slices

Ingredients

The Dry Base:

  • 3 cups Super-fine almond flour (replaces traditional flour for a moist texture)

  • ¾ cup Powdered monk fruit or erythritol sweetener

  • 1 ½ tsp Baking powder

  • ¼ tsp Salt

The Wet Ingredients:

  • ¾ cup Unsalted butter, softened to room temperature

  • 8 oz Cream cheese, softened (this provides the “million dollar” richness)

  • 5 Large eggs, room temperature

  • 1 tbsp Vanilla extract

  • 1 tsp Almond extract (optional, for extra depth)

Instructions

  1. Preheat and Prep: Preheat your oven to 325°F (160°C). Grease a 9×5 inch loaf pan thoroughly or line it with parchment paper for easy removal.

  2. Cream the Fats: In a large bowl, beat the softened butter, cream cheese, and sweetener together until the mixture is very pale and fluffy (about 3 minutes). This aeration is key for a good rise.

  3. Add Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.

  4. Incorporate Dry Ingredients: Gradually stir in the almond flour, baking powder, and salt. Mix until just combined—do not over-mix, as almond flour can release too much oil if over-worked.

  5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes.

    • Tip: Check at the 40-minute mark; if the top is browning too quickly, tent it loosely with foil.

    • Test: The cake is done when a toothpick inserted into the center comes out clean.

  6. Cool: Let the cake cool in the pan for at least 20 minutes before transferring to a wire rack. This cake is quite tender when warm and needs time to “set” its structure.

Pro-Tips for the Best Texture

  • Room Temp Ingredients: Ensure your eggs, butter, and cream cheese are all at room temperature to prevent the batter from curdling.

  • The Glaze: If you want the white drizzle seen in the photo, mix ½ cup powdered sweetener with 1-2 tablespoons of heavy cream and a drop of vanilla. Drizzle only once the cake is completely cool.

  • Storage: Because this uses almond flour and cream cheese, it stays incredibly moist. Store it in the fridge for up to 5 days, or slice and freeze it for a quick treat later.

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