Keto Lemon Pound Cake Recipe

Ingredients:

• For the Pound Cake:
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup granulated erythritol or other keto-friendly sweetener
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1/2 cup full-fat sour cream
  • 1/4 cup unsweetened almond milk
  • 2 tbsp lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• For the Lemon Glaze:
  • 1/2 cup powdered erythritol
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easier removal.
2. Prepare the Batter:
   • In a large bowl, cream the softened butter and granulated erythritol together until light and fluffy.
   • Add the eggs, one at a time, beating well after each addition.
   • Mix in the sour cream, almond milk, lemon zest, lemon juice, and vanilla extract until well combined.
   • In another bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Bake the Pound Cake:
   • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
   • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
4. Prepare the Lemon Glaze:
   • In a small bowl, whisk together the powdered erythritol and lemon juice until smooth. If desired, stir in the lemon zest for extra flavor.
   • Drizzle the glaze over the cooled pound cake.
5. Serve:
   • Allow the glaze to set for a few minutes before slicing and serving.

Nutrition Information (per serving):

Assuming this recipe makes 12 servings, the approximate nutrition per serving is:

• Calories: 200 kcal
• Protein: 6g
• Fat: 17g
• Carbohydrates: 6g
  • Fiber: 3g
  • Net Carbs: 3g
• Sugar: 1g

Notes:

• Make sure to use fresh lemon juice and zest for the best flavor.
• You can store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.