Jam-Filled Mini Pound Cakes Directions:
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Preheat oven to 350°F (175°C). Lightly grease or line a mini loaf pan or muffin tin.
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In a bowl, whisk together all-purpose flour, whole wheat flour, baking powder, and salt.
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In another bowl, beat applesauce, light butter, and sweetener until well combined.
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Add eggs one at a time, mixing well after each. Stir in vanilla extract.
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Gradually add the dry ingredients, alternating with almond milk, mixing until just combined.
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Fill each mini mold halfway with batter, then add 1 teaspoon of jam to the center of each.
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Cover with remaining batter.
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Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
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Cool slightly before removing from pan. Optionally dust with powdered erythritol before serving.
WW Points Calculation:
All-purpose flour (1 cup): 11 points
Whole wheat flour (½ cup): 6 points
Unsweetened applesauce (¼ cup): 0 points
Light butter (2 tbsp): 5 points
Granulated erythritol (⅓ cup): 0 points
Eggs (2 large): 0 points
Unsweetened almond milk (½ cup): 0 points
Sugar-free jam (¼ cup): 2 points
Vanilla extract, baking powder, salt: 0 points
Total Points: 24
Servings: 12
Per Serving: 2 points
Nutrition Information:
Calories: 90
Fat: 3g
Protein: 3g
Carbohydrates: 10g
Sugar: 2g
Sodium: 90mg
I'm waiting for your comments! Enjoy!
