SUGAR FREE - Easy mascarpone pound cake

Directions

1. Preheat the oven to 325°F (165°C). Grease and flour a 9-inch loaf pan.

2. In a large pan, roast the nuts until golden brown and chop them.

3. In a large mixing bowl, cream butter until light and fluffy using an electric mixer or stand mixer.

4.  Add monk fruit sweetener and beat until fluffy until lighten color and add the mascarpone and mix well.

   The mascarpone should be at room temperature to facilitate easy mixing.

5. Add the eggs, one at a time, beating well after each addition. Make sure to incorporate each egg fully before adding the next.

6. Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter.

7. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, mixing until just combined.

   Add the chopped nuts and mix well. Overmixing can lead to a tough cake, so be careful not to overmix.

8. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.

9. Place the pan in the preheated oven and bake for approximately 50 minutes. To check if the cake is done, insert a toothpick into the center.
   If it comes out clean or with just a few crumbs clinging to it, the cake is ready.

10. Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

11. Optionally, you can dust the top of the cake with powdered sugar for a decorative touch or serve it plain.