Keto Lemon Pound Cake
User Reviews
4.5
Keto Lemon Pound Cake
Description
This Keto Lemon Pound Cake uses almond flour and coconut flour as a low-carb base, sweetened with a granulated sugar-free sweetener and flavored with fresh lemon juice and zest. Five eggs enrich the batter, while melted coconut oil or butter provides fat for moistness and structure. Baking powder and baking soda help leaven the dense mixture.
Baked initially at 350 degrees Fahrenheit for 15 minutes, then covered and baked at a lower temperature for up to an hour more, the cake achieves a firm yet moist loaf suitable for slicing. The lemon zest and juice provide a fresh citrus profile that balances the nutty almond flour taste.
The cake can be served plain or topped with an optional lemon glaze made from sugar-free powdered sugar and lemon juice or water. It fits well as a dessert or snack for those following sugar-restricted diets.
Sweetener substitutions with cane or maple sugar and regular powdered sugar for the glaze are possible if sugar-free is not required, though this alters the carb content.
Ingredients
- ½ cup coconut oil melted, melted, or butter, 1 stick
- 5 egg
- 3 Tbsp lemon juice
- 2 cups almond flour packed and leveled
- ¼ cup coconut flour packed and leveled
- ⅔ cup granulated sweetener sugar-free
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt sea salt
- 1 Tbsp lemon zest
Optional Glaze:
- 1 cup powdered sugar sugar-free
- 2 Tbsp lemon juice or water
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a bread loaf pan with parchment paper.
- Whisk the melted butter, eggs, and lemon juice together in a mixing bowl until well-combined and creamy (wet ingredients).
- In a separate mixing bowl, stir together the almond flour, coconut flour, sugar-free granulated sweetener, baking powder, baking soda, and sea salt (the dry ingredients) until well-combined.
- Pour the dry ingredients into the mixing bowl with the wet ingredients and stir until a thick batter forms. Stir in the lemon zest until combined.
- Transfer the pound cake batter to the prepared loaf pan and smooth it into an even layer.
- Bake on the center rack of the preheated oven for 15 minutes. Remove the pound cake from the oven, turn the oven temperature down to 330 degrees F, and cover the pound cake with foil. Bake for another 50 to 65 minutes at 330 degrees, or until the cake tests clean.
- Allow the pound cake to cool completely (at the very least, allow it to cool for 30 minutes) before covering it with glaze and slicing.
- To make the glaze, simply stir together the sugar-free confectioners sweetener and the lemon juice together in a small bowl until thick and creamy. Spread all of this mixture on top of the bread. Allow the glaze to set up before slicing into the cake and serving.
Notes
- Non-sugar-free cane or maple sugar can substitute the sweetener if desired.
- Regular powdered sugar or powdered maple sugar can replace the sugar-free powdered sugar in the glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1Slice (of 8) | |
| Calories | 199kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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