Keto Lemon Pound Cake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol (or your preferred keto-friendly sweetener)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- Zest and juice of 1-2 lemons (adjust to taste)
- 1 tsp vanilla extract
- Preheat your oven to 325°F (160°C) and grease a loaf pan.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, cream together the softened butter and sweetener until light and fluffy.
- Beat in the eggs, one at a time, followed by the sour cream, heavy cream, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Pour the batter into the greased loaf pan and smooth the top.
- Bake for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15-20 minutes, then transfer it to a wire rack to cool completely.
Nutritional Information (per slice, assuming 12 slices):
Please note that these values are approximate and can vary based on your specific ingredients and serving sizes.
- Calories: ~250
- Fat: ~23g
- Carbohydrates: ~6g (NET carbs: subtract fiber and sugar alcohols)
- Fiber: ~2g
- Protein: ~6g
Remember that the actual nutritional values may differ based on the brand of ingredients you use and how you slice the cake. Always check product labels and use a reliable nutrition calculator if you’re closely tracking your macros.