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Old 05-10-2015, 09:43 PM   #1
JJJ'sMom
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Best Pound Cake using Carbquik

Based my recipe off this one here http://www.lowcarbfriends.com/bbs/sh...=277911&page=6 post 154, using the flour and sweetners that I have/use. And only did 1/2 of that recipe in a loaf pan.

Carbquik Pound Cake

3 eggs 1/2 c. truvia 1/4 c. xylitol 1/8 tsp. Kal stevia 1 tsp. vanilla
4 oz cream cheese 6 T. butter
1 1/2 c. carbquik 1/4 c. Kevinpa flour
Mix 1 egg w/ sweetners/vanilla to dissolve. Then add in cr. cheese, mix well and add in 2 remaining eggs.
Mix in butter until well mixed. Add in flours until well mixed. Bake in a Loaf pan w/ parchment for 50 mins, ck at the 45 min. mark. You only want to see a tad of moist crumb when testing, not totally dry. Pulled mine out at the 48 min. mark. Leave in pan for 10 mins or so, then pull out and place on rack to cool. Lovely brown pound cake crust, yum.

I am absolutely astonished at the taste of this cake !! Was a tad moister the next day after sitting under a cake plate. I personally think it should be made ahead, as so many lc recipes are better the next day. Can not get over how "real" this tastes, the texture was that of a pound cake.
Sry but it was devoured before I could get a pic for my lc buddies. I wouldn't hestitate to sub in Jenn's oat flour mix or golden flax meal for the Kevinpa flour. The kevinpa flr mix does contain leavener, can't remember if Jenn's mix does or not. But you would want to add 1/4 tsp baking powder if subbing in flax.

Going thru the carbquik sticky thread, I love using CQ or carbalose flr as part of a flr mix in a recipe. Will experiment w/ this recipe to see how flexible it will be for a cake base.
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Old 05-11-2015, 11:54 AM   #2
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Thanks! I made a really good pound cake using Jen's flour, carbalose and almond flour, but it still isn't perfect, so I will try this and sub Jen's cake flour instead. It doesn't have any leavening, so I will add the baking powder and see what happens.
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Old 05-14-2015, 11:19 PM   #3
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Sounds really good!
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Old 05-23-2015, 08:13 PM   #4
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pound cake.JPG

pound cake 2.jpg

Ok ya'll made another one last night and got pictures. You'll notice some holes in the crumb due to the sm. dots of butter that didn't mix in. not a game changer for me, doesn't affect taste and I think it may just help w/ the rise. Loaf pan was a 9 x 5, notice the yummy brown crust, the best part of a pound cake for me. Did add 1 tsp butter flavor along w/ the vanilla. Wondering how much xtra flavor it might give. I think that if you wanted to add say lemon or strawberry, it would easily take 2 tsp. of that particular flavoring to get a taste of it, that is using Lorann flavorings.

Last edited by JJJ'sMom; 05-23-2015 at 08:15 PM..
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Old 05-23-2015, 08:26 PM   #5
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FYI...........my memory wasn't correct in stating that Kevinpa's flr blend contains a leavener. It does not. So the leavener in the carbquik is enough to carry the 1/4 c. of Kevinpa flr.
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Old 05-24-2015, 10:03 AM   #6
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I do think that if I was using 1/4 of Jenn Eloff's oat flr mixture, I would add 1/4 tsp baking powder. Because I think hers is a tad "heavier" than Kevinpa's flr mix, which is lighter because of the ingredients. Hope I'm not confusing anyone, just trying to explain for any new lc cooks who might see this.
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Old 06-09-2015, 07:26 PM   #7
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Ok, update, more info on the fabulous pound cake that I made. I "made" myself freeze about 1/4 of it, so that I could see how it would do, wrapped it in saran and then put into a Ziploc. But I couldn't wait any longer and really wanted it so................ sat on the counter to thaw.......as good as gold.
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Old 06-10-2015, 06:33 PM   #8
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Sounds good! I haven't made a pound cake in a long time, I usually use Paula Deen's Never-Fail Pound Cake recipe, converted to low carb, of course. It's delish but I may give this a try to compare.
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Old 10-18-2015, 11:43 AM   #9
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JJJ'sMom - what temperature did you bake the cake at?
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Old 10-18-2015, 01:32 PM   #10
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Oh my....I made this today, making a few tweaks (I just can't help myself!).
Added 1/2 scoop vanilla whey protein powder, 1/2 tsp. baking powder, and increased the vanilla to 2 teaspoons. Folded in a small package of fresh raspberries for good measure.
Pure heaven! The texture was just like regular pound cake. My mind is swirling with delicious variations!
Thanks for the recipe JJJ'sMom!
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Old 10-18-2015, 01:32 PM   #11
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Oh yes, I added 1/4 cup sour cream!
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Old 10-18-2015, 04:44 PM   #12
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Oven temp is 325. Susie, can you post your recipe exactly how that you made it, would love to have it.
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Old 10-18-2015, 05:22 PM   #13
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Carbquik Pound Cake


1 1/2 c. carbquik
1/4 c. Kevinpa flour mix
½ tsp. baking powder
6 Tbsp. butter, softened
4 oz. cream cheese, softened
1/2 c. truvia
1/4 c. xylitol
1/8 tsp. Kal stevia
3 eggs
1 tbsp. vanilla
¼ cup sour cream
Small container fresh raspberries (optional)

Preheat oven to 325°F. Grease a loaf pan well with butter or line with parchment.
Sift Carbquik, flour mix and baking powder into a bowl. Set aside. Cream butter, cream cheese and sweeteners until combined. Add eggs, one at a time, mixing well after each addition. Beat until pale yellow and fluffy. Add vanilla and sour cream, mixing until combined. With mixer on low speed, add flour mixture and mix just until combined. Fold in raspberries.
Baked mine the full 50 minutes. Covered with foil the last 10 minutes.
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Old 10-18-2015, 05:25 PM   #14
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Oops, forgot the 1/2 scoop vanilla whey protein powder. I added that with the dry ingredients. I actually used 1/4 cup Truvia, 1/2 cup Just Like Sugar, and 1/4 tsp. Trader Joe's powdered stevia extract for my sweeteners. I'm currently out of xylitol or I would have used that.
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Old 10-18-2015, 05:46 PM   #15
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ah, will add that difference in sweetner in case I don't have something. Keep us updated on how it does each day. Curious to know how the raspberries hold up in the cake but I suspect that the bit of protein powder helped that.
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Old 10-20-2015, 03:06 PM   #16
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Had a slice of the cake yesterday and today (stored in fridge in a Ziploc) and it tasted great. It was a little firm (I suspect because it was refrigerated), but 20 seconds in the microwave and it was just as good as the first day (if not better).
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Old 04-14-2018, 10:28 PM   #17
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omg, still bake this often...love it
You can try lemon........
Use 2 tsp lemon zest in batter, when it comes out of oven and still hot,
pour over a mixture of 1/3 c. lemon juice, 1/3 c. truvia-heat until dissolved and
then add 1/8 tsp. Kal stevia. Holds out of the fridge for days under a cover.
I use this batter for a pineapple upside down cake, a tad bit more carbs but on those whiny days we need comfort. Since the pineapple mixture is so sweet, etc, I don't use the Kal stevia in the batter and I reduce the butter to 3 T. Grease a round cake pan, line with parchment. Cream together 1 stk butter, 3/4 c. brown Truvia and 2 T. vitafiber, fiberyum or Sukrin gold syrup. Spread on the bottom of pan. 8 oz crushed pineapple in it's juice, drain very well, spread over mixture. Then sprinkle over 3 T. of the pineapple juice (this prevents the br. sugar mixture from becoming hard) Pour over about 2/3 rd's of the cake batter and bake at 350 for 40-45 mins, make sure to put this on a baking sheet. Let sit out of oven for about 5 mins only and turn out onto a plate. I have yet to have anyone know that this isn't my "high carb" pineapple cake.
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Old 04-15-2018, 11:10 AM   #18
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Yes, it's wonderful with some strawberries and a little whipped cream on top...
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