This recipe uses a nut flour and cream cheese, and that smooths out the consistency to something resembling regular flour. The effect is awesome: pound cake heaviness and density, and it tastes delicious with the cranberry pieces and orange extract. The glaze/frosting is rich and creamy and quite pretty to look at when sprinkled with a little bit of orange zest.
🔗Inspired by George Stella’s recipe in “The Complete Low Carb Cookbook.”
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🔗Lakanto Monkfruit sweetener (for the batter):
🔗Lakanto Powdered Monkfruit sweetener (for the glaze)
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