KETO LEMON POUND CAKE
4.79 - 281 votes
DID YOU KNOW?
are named this way because the traditional recipe calls for one pound of four basic ingredients: Flour, Butter, Eggs, and Sugar. Safe to say that this recipe is different!
3/4 cup Erythritol
1/2 cup Coconut oil
2 cups Almond Flour
1/4 cup Coconut Flour
1 tablespoon Baking Powder
1/4 cup Lemon Juice
1/2 tablespoon Lemon Zest
1 cup Sugar-free powdered sweetener
2 tablespoons 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 loaf pan. Make sure you are using the same 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: 3.9 grams per serving Fat: 10.9 grams per serving Protein: 4.4 grams per serving 1 Serving = 1 slice Makes: 16 Slices
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