Low Carb Strawberry Pound Cake

Instructions

For The Cake

1. Preheat oven to 350 F. Generously prepare a 9-inch round cake pan with parchment and/or cooking spray.
2. In a large mixing bowl combine almond flour and baking powder. Set aside.
3. In a separate mixing bowl combine butter and cream cheese. Microwave for 30 seconds to soften. Be careful to not overheat the cream cheese because it may burn.
4. Add erythritol, sour cream, and vanilla extract to wet mixture. Combine well.
5. Stir dry mixture into wet mixture, add eggs and mix well.
6. Pour batter into prepared cake pan.
7. In a small bowl, scoop strawberry preserves and whisk vigorously to help break up the jelly globs. Pour the preserves over the cake batter and gently whisk it in, directly in the cake pan.
8. Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

For The Whipped Cream Frosting

1. Using an electric mixer, in a large mixing bowl combine cream cheese and powdered erythritol.
2. Once combined, pour in heave whipping cream and vanilla extract. Mix on high until fluffy.

For the Strawberry Topping

1. Slice 6 strawberries and place the in a saucepan over medium heat.
2. Add powdered erythitol and allow to cook for 10 minutes, stirring occasionally. Pour directly over frosted cake as desired.