I made this amazing dairy free eggnog recipe a few weeks ago and it’s been on my mind since. I’m always thinking about food.. literally non stop.
Sometimes when I’m trying to fall asleep at night I’ll randomly say to by boyfriend “what would you think if I made ______? Maybe I could do ______ with it? Wouldn’t that taste delicious?”. I’m always thinking about food and even though I don’t remember all of my dreams while I sleep, I would probably say that most of them are about food too.
I also really like making recipes using my other recipes too. It’s a really satisfying feeling once it’s all come together and you get to sit down and enjoy your final product. This recipe is not dependent on my dairy free eggnog recipe but I highly suggest it!
I like to take this cake to work to snack on when I need some extra energy. It’s been so great because the high fibre and protein content keeps me going for HOURS. Especially with the additional collagen powder (which is optional but I recommend adding it for the nutritional benefits!) it is a nutritious and satisfying snack that is sure to satisfy your Christmas sweet tooth!
Paleo Eggnog Pound Cake
- December 18, 2018
- 1 hr 15 min
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- for the cake:
- 1 C coconut flour
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp butter (or coconut oil)
- 1 1/2 C dairy free eggnog
- 2 tbsp collagen powder (optional)
- 5 eggs, whisked
- 3 tbsp honey or maple syrup
- for the eggnog icing:
- 1/2 C powdered sugar (I used Swerve brand powdered Erythitol)
- 3 tbsp eggnog
- pinch of nutmeg
- Step 1
- Preheat oven to 350° and line a bread dish with parchment paper.
- Step 2
- In a medium sized mixing bowl, combine the coconut flour, baking soda, cinnamon and nutmeg. Take the butter or coconut oil and cut it in as you would a pie crust. (Using a rubber spatula, combine the butter until it is in small pea sized balls)
- Step 3
- In another bowl, whisk the collagen powder in with the eggnog, then whisk in the eggs and honey.
- Step 4
- Combine wet ingredients to dry ingredients and mix together well. Transfer to a baking dish and spread until even. Bake for 45-55 minutes or until a toothpick comes out clean.
- Step 5
- To make the icing, whisk the eggnog and nutmeg with the powdered sugar until smooth and slightly runny.
- Step 6
- Let the cake cool completely before drizzling the icing on top and slicing into 8-10 pieces.
- Step 7
- Store covered in fridge for 4 days.