@@TimeForKeto i DID make it and it was SO good!! because im american, im going to try this with half allulose as mine was "crunchy" after a day in the fridge because erhthritol re-crystalizes when cold. it may help if i use powdered sweetener... but ill definitely be remaking this!! my husband and i LOVED this...the taste and the texture were fantastic!!! we didnt even use the glaze!!! it was especially good right out of the oven and cooled to warm. the best taste however was 2 days layer (im surprised it lasted that long!!) thank you for a GREAT recipe!!! if someone wants to add strawberries or another fruit (if they can eat those) it eould be really good as a slice of "short cake" with vanilla and no almond extract!! this is a very versatile recioe!!! youre genius and thank you for making this video!!!
I havent had that issue with erythritol crystalising. But let me give you a tip that I do quite often. As these Keto ingredients are expensive here in Australia, I want to be able to preserve these desserts I make for as long as possible. So I let them cool down (no matter the desserts I have made) and then I freeze them. With the pound cake, I sliced them and then put them in the freezer. Whenever I want a slice, I take it out a couple hours before. Its remains fresh and moist as the first day I made them. Maybe that will help. Other than that the only thing I can think of is that you beat the sugar with the butter and cream cheese for longer to help the sugar dissolve into the mixture better.
That looks delicious! There’s a lot of possibilities for different flavored cakes with that recipe. What did you grease your bundt cake pan with? Thank you so much for another yummy recipe. 😊
@@TimeForKeto thank you. ❤️ I thought you might use one of those two when you bake. I want to use the best oil that will keep my cake from sticking to the pan. It’s no fun when your cake sticks and don’t come out smooth like you had planned.
im going to try making this right now!!!! we love pound cake!!!
You're going to love it! 😊
@@TimeForKeto i DID make it and it was SO good!! because im american, im going to try this with half allulose as mine was "crunchy" after a day in the fridge because erhthritol re-crystalizes when cold. it may help if i use powdered sweetener... but ill definitely be remaking this!! my husband and i LOVED this...the taste and the texture were fantastic!!! we didnt even use the glaze!!! it was especially good right out of the oven and cooled to warm. the best taste however was 2 days layer (im surprised it lasted that long!!)
thank you for a GREAT recipe!!! if someone wants to add strawberries or another fruit (if they can eat those) it eould be really good as a slice of "short cake" with vanilla and no almond extract!! this is a very versatile recioe!!! youre genius and thank you for making this video!!!
I havent had that issue with erythritol crystalising. But let me give you a tip that I do quite often. As these Keto ingredients are expensive here in Australia, I want to be able to preserve these desserts I make for as long as possible. So I let them cool down (no matter the desserts I have made) and then I freeze them. With the pound cake, I sliced them and then put them in the freezer. Whenever I want a slice, I take it out a couple hours before. Its remains fresh and moist as the first day I made them. Maybe that will help. Other than that the only thing I can think of is that you beat the sugar with the butter and cream cheese for longer to help the sugar dissolve into the mixture better.
That looks delicious! There’s a lot of possibilities for different flavored cakes with that recipe. What did you grease your bundt cake pan with? Thank you so much for another yummy recipe. 😊
Thank you 🙏. Yes I agree. It’s a good basic recipe to use. I used coconut spray. You could even use light olive oil spray ☺️
I’ll add the spray to my description.
@@TimeForKeto thank you. ❤️ I thought you might use one of those two when you bake. I want to use the best oil that will keep my cake from sticking to the pan. It’s no fun when your cake sticks and don’t come out smooth like you had planned.
If your Bundt pan is non stick, then you shouldn’t have an issue. But definitely coat the pan with oil as a precaution 😊
@ it’s a nonstick Wilton brand. I’ve had it stick a little before. I probably didn’t let it sit long enough.