Trim Healthy Mama Chocolate Chip Pound Cake

• Refrigerated

  • 5 Eggs

• Condiments

  • 1/2 tsp Molasses

• Baking & Spices

  • 1 1/2 cup Almond flour
  • 1 tbsp Baking powder
  • 3/4 cup Lily's chocolate chips
  • 1/4 tsp Sea salt
  • 1 Pinch Sea salt
  • 1 1/4 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 4 oz Cream cheese
  • 1/4 cup Whipping cream

• Other

  • ¼ cup Gentle Sweet

Found on fitmomjourney.com

Description

Ingredients

• For the bread:
• 1½ cup Almond Flour
• ¾ cup Gentle Sweet
• 1 T Baking Powder
• ¼ tsp Sea Salt
• 5 Eggs
• 4 oz Cream Cheese (1/2 clock)
• ¼ cup Butter, softened
• 1 tsp Vanilla
• ¾ cup Lilys Chocolate Chips
• For the Caramel Drizzle
• ¼ cup Gentle Sweet
• ¼ cup Butter
• ½ tsp Molasses
• ¼ tsp Vanilla
• ¼ cup Whipping Cream
• Pinch of Sea Salt

Directions

• Preheat your oven to 350 degrees.
• Using your stand mixer or a hand mixer, beat together the butter and gentle sweet until light and fluffy. Add in the cream cheese, vanilla, eggs, and beat well.
• Then, add the almond flour, baking powder, and sea salt, mixing well to combine. Gentle mix in the Lilys chips.
• Put the batter into loaf pan lined with aluminum foil, and sprayed with coconut oil cooking spray. Bake at 350 for 30-40 minutes until the top is browned.
• While the pound cake is baking, melt the butter for the caramel in a small sauce pan. DO NOT let the butter boil.
• Add in the gentle sweet and molasses, whisking well to combine thoroughly.
• Then add the vanilla, heavy cream and sea salt, whisking again.
• Once all the ingredients are combined and heated - not boiled - take it off the heat and pour into a small container to cool.
• When the pound cake is cooked, serve it warm with caramel sauce over the top.