Keto Lemon Pound Cake With Cream Cheese Cake

INGREDIENTS

KETO POUND CAKE

• 8 oz cream cheese
• 8 eggs
• 1/2 cups butter, softened
• 1 1/2 cups sweetener, Swerve or other equivalent
• 1 tsp vanilla extract
• 2 tsp lemon extract, (can alternatively use 5-6 drops of lemon oil)
• 2 cups blanched almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1 tbsp lemon zest (optional for extra lemon flavor)

LEMON CREAM CHEESE FROSTING

• 3 oz cream cheese, room temperature
• 1/3 cup heavy cream
• 2 tbsp powdered sweetener (Swerve Confectioners or other)
• 1/2 tsp lemon extract

INSTRUCTIONS

KETO POUND CAKE

1. Preheat the oven to 325 degrees Fahrenheit and line a loaf pan with buttered parchment paper.
2. In a blender, place the cream cheese, butter, eggs, sweetener, vanilla, and lemon extract. Blend from slow to high for about 40 seconds or until completely combined.
3. Take a large bowl and whisk together the coconut flour, almond flour, salt, and baking powder.
4. Pour the wet ingredients into the almond flour mixture and combine well with a spatula until no lumps remain.
5. Pour into the loaf pan and bake for 1 hour and 15 minutes or until a toothpick comes out clean.

LEMON CREAM CHEESE FROSTING

1. Use a hand mixer to mix all ingredients until smooth. Spread over the top of the pound cake when completely cooled

NOTES

NUTRITION FACTS

Servings 16.0 Amount Per Serving Calories 266 Total Fat 24 g Saturated Fat 9 g Monounsaturated Fat 7 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 140 mg Sodium 211 mg Potassium 127 mg Total Carbohydrate 5 g Dietary Fiber 2 g Sugars 2 g Protein 9 g Net Carbohydrate 3 g

NUTRITION INFORMATION:

YIELD: 16
Amount Per Serving: CALORIES: 266UNSATURATED FAT: 0g