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 (or butter), and lemon juice. Make sure that your coconut oil is not burning hot or it will 'cook' the eggs and create lumps.

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 to make sure the coconut flour fiber absorbs the moisture.

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 with a loose piece of foil. Keep baking for 45-60 minutes in total.

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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