KETO LEMON POUND CAKE
SIMPLE
INGREDIENTS
– 5 Eggs – ¾ c Erythritol – 1/2 c Coconut Oil – 2 c Almond Flour – ¼ c Coconut Flour – 1 tbsp Baking Powder – ¼ c Lemon Juice – ½ tbsp Lemon Zest LEMON GLAZING – 1 c Erythritol – 2 tbsp Lemon Juice
Preheat Oven
Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
1
Whisk Ingredients
In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil, and lemon juice. Make sure that your coconut oil is not burning hot.
2
Mix flours
In a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to evenly combine the flours.
3
Pour Liquid
Pour the liquid ingredients onto the dry ingredients.
4
Combine
Stir all the ingredients together with a baking spoon until it forms a consistent cake batter with no lumps. Combine for at least 2 minutes.
5
Transfer
6
Transfer the cake batter onto the 9-inch x 5-inch loaf pan. Make sure you are using the right loaf pan size or it will impact your baking time.
Bake
7
Place the loaf pan in the center of your oven and bake at 180°C (350°F), for 15 minutes. After 15 minutes decrease the temperature to 160°C (320°F) and cover the loaf pan.
Cool down the cake
8
Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
Lemon Glazing
9
To make the lemon glazing, whisk together the sugar-free powdered erythritol with lemon juice until no lumps remain. Drizzle over the cooled pound cake.
NET CARBS FAT PROTEIN
3.9 grams
10.9 grams
4.4 grams
SERVINGS
TIME
Serving: 1 Slice Makes: 16 Slices
Prep: 15 Minutes Cook: 50 Minutes
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