A wonderful pound cake made healthy with a twist: burnt butter
This pound cake is delicious. It is made with burnt butter. Can I get an AMEN to how amazing burnt butter is? It reminds me of my grandma because she used to make frostings with burnt butter and it reminds me of her house. Oh, and her completely to die for sugar and gluten filled desserts. (I indulged way before I even knew what gluten was) That woman could cook! But she learned to cook healthier and could turn anything into gluten free because my aunt (her daughter) is a celiac. So we enjoyed a lot of gluten free desserts. The only thing was, she didn’t take any of the sugar out of the recipes. Gluten could go, but the sugar was a lot harder. That was a long story to say that I’m nostalgic for burnt butter and I’m going to show you how to make burnt butter and also how easy it is if you’ve never made it before.
This pound cake also contains no grains (just almond flour), and just a little bit of honey. I have found that honey really helps a sweet bread set and taste better than using only stevia. One more thing that makes this recipe unique is that you burn the butter and let it start to re-harden so you don’t have to start with room temperature butter.
Substitutions: If you are totally cutting out sweeteners with a glycemic impact, then just substitute the honey for birch xylitol.
Ingredients
2 1/4 sticks unsalted butter
2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup of raw honey
1 1/4 teaspoon Stevita Stevia
4 Tablespoon Arrowroot Powder
4 large eggs
1/2 teaspoon vanilla extract
Directions
- Preheat the oven to 325 degrees F
- Lightly butter and flour (with almond flour) a loaf pan
- Heat butter in a saucepan on medium heat until the butter starts to boil and turn brown. The key with burnt butter is to continually stir it with a whisk. You don’t want to actually scald and burn your butter so much it’s ruined. There’s a time where it keeps bubbling (and you keep stirring). You will think it will never get to the burnt stage. But very quickly the bubbles go away and the color changes darker. That’s the moment it’s burnt but not scalded. Take off of the heat then, no more heat for that butter!
- Immediately transfer the butter to a glass pie pan or a shallow glass dish and put in the freezer for 15 minutes until it starts to harden around the edges
- In a medium bowl mix together almond flour, baking powder and salt
- In a large mixing bowl, beat brown butter with honey and stevia and at the end add the arrowroot powder. The mixture should start to thicken
- Add one egg at a time and mix together
- Once mixed, add the vanilla extract
- Slowly mix in the dry flour ingredients to complete the batter
- Transfer batter to the loaf pan and tap on the counter to allow it to settle in and get any air bubbles out. Bake for 1 hour- 1 hour and 15 minutes or until the toothpick comes out clean
- Cool in pan for 30 minutes and then transfer out of the pan onto a metal rack and cool completely, the cooling process in the pan is very important
- Serve sliced or use in my mixed berry trifle recipe
- 2 1/4 sticks unsalted butter
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup of raw honey
- 1 1/4 teaspoon Stevita Stevia
- 4 Tablespoon Arrowroot Powder
- 4 large eggs
- 1/2 teaspoon vanilla extract
- Preheat the oven to 325 degrees F
- Lightly butter and flour (with almond flour) a loaf pan
- Heat butter in a saucepan on medium heat until the butter starts to boil and turn brown. The key with burnt butter is to continually stir it with a whisk. You don’t want to actually scald and burn your butter so much it’s ruined. There’s a time where it keeps bubbling (and you keep stirring). You will think it will never get to the burnt stage. But very quickly the bubbles go away and the color changes darker. That’s the moment it’s burnt but not scalded. Take off of the heat then, no more heat for that butter!
- Immediately transfer the butter to a glass pie pan or a shallow glass dish and put in the freezer for 15 minutes until it starts to harden around the edges
- In a medium bowl mix together almond flour, baking powder and salt
- In a large mixing bowl, beat brown butter with honey and stevia and at the end add the arrowroot powder. The mixture should start to thicken
- Add one egg at a time and mix together
- Once mixed, add the vanilla extract
- Slowly mix in the dry flour ingredients to complete the batter
- Transfer batter to the loaf pan and tap on the counter to allow it to settle in and get any air bubbles out. Bake for 1 hour- 1 hour and 15 minutes or until the toothpick comes out clean
- Cool in pan for 30 minutes and then transfer out of the pan onto a metal rack and cool completely, the cooling process in the pan is very important
- Serve sliced or use in my mixed berry trifle recipe
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