¼ C. Butter
4 Oz. Cream Cheese
½ C. Swerve Granular
1 T. Almond Extract
½ C. Sour Cream
1 ¼ C. King Arthur’s Protein Flour
1 T. Baking Powder
1 Pint of Fresh Strawberries
8 Oz. Strawberry Cream Cheese
1 C. Swerve Confectioners
½ C. Heavy Whipping Cream
1 T. Sugar Free Strawberry Jam (Optional)
- In a large mixing bowl, mix butter, cream cheese, sour cream, Swerve, eggs and almond extract. Mix well. Fold in flour and baking powder.
- Pour into a well-greased Bundt pan.
- Bake at 350 for 40 minutes. Let cool.
- In a large mixing bowl, whip together all frosting ingredients BUT the fresh strawberries until light and fluffy. Frost your pound cake and add fresh strawberries to each slice.
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