KETO LEMON POUND CAKE
– 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 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.
In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), and lemon juice. Make sure that your coconut oil is not burning hot or it will 'cook' the eggs and create lumps.
In a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to evenly combine the flours.
Pour the liquid ingredients onto the dry ingredients.
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 to make sure the coconut flour fiber absorbs the moisture.
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.
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 with a loose piece of foil. Keep baking for 45-60 minutes in total.
Cool down the cake
Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
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
Serving: 1 Slice Makes: 16 Slices
Prep: 15 Minutes Cook: 50 Minutes
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