Walnut and Cranberry Pound Cake

A buttery fragrant and moist/crumbly pound cake, studded with crunchy walnuts and a small amount of dried cranberries (no sugar added) . This cake uses a almond and coconut flour base, grass fed butter 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.

Macros per slice: (based on 6 thick slices per tin)
234 kcal Fats: 21g Protein 6g Net Carb: 2.4g