Chocolate Chip Butter Pound Cake

A buttery fragrant and moist pound cake, studded with sugar free chocolate chips (sweetened with monkfruit extract only). This cake uses a almond coconut flour base, and erythritol / allulose to sweeten it. 

A simple but delicious cake, best with black coffee. Makes a fantastic fat bomb! Comes in an aluminum tin, and freezes well. We recommend to eat it at room temperature, when the chocolate chips are slightly melted. Yum!

Macros per slice: (based on 6 thick slices per tin)
242 kcal Fats: 22g Protein 7g Net Carb: 2g