Cake Ingredients:
½ cup grass-fed butter, softened
2 oz mascarpone cheese
¾ cup powdered Swerve
1 cup sour cream
2 tsp almond extract
4 eggs, room temperature
2 cups almond flour
2 tsp baking powder
Instructions:
Preheat oven to 350°F.
Grease a loaf pan, line it with parchment paper, and grease the parchment.
Using an electric mixer, cream together the butter and mascarpone until smooth, scraping down the sides as needed.
Add the powdered Swerve, sour cream, and almond extract. Continue mixing until smooth.
Add the eggs one at a time, mixing well after each addition and scraping the bowl frequently.
Stir in the almond flour and baking powder until fully combined.
Pour the batter into the prepared loaf pan.
Bake 45–60 minutes, or until the cake is golden, the center is firm, and a toothpick comes out clean.
Allow the cake to cool completely before removing it from the pan.
Almond Glaze:
1 tsp almond extract
1 cup powdered Swerve
2 oz mascarpone cheese
Heavy whipping cream (just enough to reach glaze consistency)
Mix all glaze ingredients together, adjusting cream as needed. Pour over the cooled cake.
Enjoy!!