When I was baking these little treats, I determined that although I was attempting to create a healthier version of one of my most favorite desserts, a pound cake, I wasn’t in all actuality making that. A pound cake is called just that because of the weight of its ingredients.
For this recipe, I took a full pound cake recipe and halved it, then took a melon scooper and filled cupcake liners with two scoops of batter before baking.
I suppose I could have used my scale, but truthfully I have no idea what each one weighs. And I am ok with that.
By using a mixture of coconut and almond flour, these super tasty treats are gluten free. They’re also low in sugar and carbs, which is what I tend to focus on. And although not your standard buttery pound cake, or a lemon pound cake (which I may have to try next time), I couldn’t resist adding some Lily’s Dark Chocolate Baking Chips.
Unlike regular chocolate chips, which would be about 9g/carbs per TB (which is roughly 38 chips), Lily’s gives you nearly double the amount for about one third the carbs. You cannot tell the difference, I promise!
I also stumbled upon a great link that provides baking temperatures for various items. You can check out their link and also read more details about the importance of checking your temperatures of baked goods. It’s a super informative site.
https://blog.thermoworks.com/bread/baked-good-doneness-temps/
I determined the temperature I wanted to see for these little cakes is 200-209 degrees.
I’ll admit I just started checking with a thermometer in recent months. I used to just fall back on the toothpick trick.I still think it works, but I do like being able to gauge the temperature throughout the process with the thermometer.
I have a ThermoPro, which is a super easy quick read thermometer that I use for everything and it’s less than $20 from Amazon.
Turns out that this batch of treats took my oven about 40 Minutes to reach their ideal temperature. And look at the beautiful, soft and smooth crumbs inside that cake. It’s the exact texture of a rich and buttery pound cake without all of the sugar. It just makes me happy.
The end result was exactly what I was craving and great with a warm cup of tea on a lazy Sunday afternoon. I can’t think of anything better.
Gluten Free Pound Cupcakes
Ingredients
- ½ cup cream cheese
- 3 TB unsalted butter softened
- ½ cup monk fruit sweetener
- 3 eggs
- ⅛ cup heavy cream
- 1 ½ cups almond and coconut flour mixture
- ½ TB baking powder
- ¼ TB vanilla
- ¼ TB almond extract
- Lily's chocolate baking chips as "needed"
Instructions
- Preheat oven to 350℉
- Line cupcake pan with paper liners (12)
- In a standing mixer, mix together cream cheese and butter until smooth
- While mixer is running, slowly add in sugar
- Add heavy cream
- Slowly add each egg, individually until each one is mixed into the mixture
- Add vanilla and almond extract
- Slowly pour in almond flour, coconut flour, sweetener and baking powder until the mixture is fully incorporated
- With a small melon scooper or spoon, fill each cupcake liner with mixture about half way to the top
- Bake at 350℉ for 40 minutes or until internal temperature reaches 200-209℉
- Let cool for 10 minutes
- Mini Pound Cup Cakes can be stored in an air tight container in the refrigerator or in a sealed bag and stored in the freezer for up to two months.
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