Dessert

Coconut Vanilla Pudding Pound Cake is for Dessert.

Coconut Vanilla Pudding Pound Cake takes several minutes to prepare.

Coconut Vanilla Pudding Pound Cake takes several minutes to cook.

Coconut Vanilla Pudding Pound Cake makes 12 servings.

The ingredients for Coconut Vanilla Pudding Pound Cake are:

1 stick butter, room temp
4 ounces cream cheese, room temp
1 small pkg sugar free vanilla pudding mix
1/4 c Ideal Brown sugar substitute or Xylo-Sweet
5 large eggs, room temp
1/2 c coconut flour
1 tsp baking powder
1/2 c sour cream
1 tsp heavy cream (optional)

Here is how you make Coconut Vanilla Pudding Pound Cake:

Cream butter, cream cheese, vanilla pudding, and sugar substitute together. Add eggs, one at a time, beating after each addition. Carefully fold in coconut flour and baking powder well. Add sour cream and again fold in gently, if batter is still too thick add heavy cream. Bake at 350 degrees F for 40-45 minutes. Serve cooled with favorite fruit and whipped cream topping. But honestly, I just like to have this with some room temperature butter with a cup of hot tea or coffee! The NET carbs, per SP Recipes Calculator are 5.3 grams. You can further lower the carb count by leaving out the heavy cream if you like. ENJOYServing Size: Makes 12 servings, can be frozenNumber of Servings: 12Recipe submitted by SparkPeople user MANDAJO1982.

The nutritional information for Coconut Vanilla Pudding Pound Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 192.3

• Total Fat: 16.2 g
• Cholesterol: 113.7 mg
• Sodium: 254.7 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 4.0 g
• Protein: 4.4 g

The dietary needs meet for Coconut Vanilla Pudding Pound Cake is Low Carb