"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Keto Coconut Cream Cheese Pound Cake Recipe

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This recipe for Keto Coconut Cream Cheese Pound Cake, by , is from Reilly Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joanne Reilly


8 eggs
8 oz cream cheese, softened
1/2 cup butter, softened
1 1/2 cups sugar
1 1/2 cups coconut flour
1/2 cup sour cream
4 tsp baking powder
1/2 tsp salt
2 tsp vanilla

Line 2 loaf pans with parchment paper
Spray liner.
In large bowl using mixer beat butter, cream cheese, sugar, vanilla until light and fluffy.
Add eggs.
Add coconut flour, baking powder and salt.
When fully combined fold in sour cream.
Spread batter in loaf pans.
Bake the cakes for 1 hour to 1 1/2 hours toothpick comes out clean.
Cool cake in pan for 15 minutes.
Remove and cool for 20 minutes.




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