Keto Lemon Pound Cake
A delicious and easy-to-make keto lemon pound cake that's perfect for low-carb diets, featuring fresh lemon flavors and cream cheese.
Ingredients
Main Ingredients
- 2 cups Almond Flour Low-carb base flour
- ½ cup Butter, melted Adds richness
- 4 large Eggs Essential for binding
- ¼ cup Lemon Zest Enhances flavor
- ¼ cup Lemon Juice Adds fresh flavor
- 1 tsp Baking Powder For leavening
- ½ tsp Salt
- ¾ cup Sweetener (Erythritol or Monk Fruit) Keto-friendly sweetener
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- In a large bowl, mix almond flour, baking powder, and salt until combined.
- In another bowl, whisk together eggs, melted butter, and sweetener until smooth.
- Add the wet ingredients to the dry ingredients, stirring gently to avoid overmixing.
- Incorporate lemon juice and lemon zest into the batter for added flavor.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 50-70 minutes or until a toothpick inserted into the center comes out clean. If the cake browns too much, cover with foil.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
To keep your cake fresh, store it in an airtight container. It can last up to a week at room temperature or two weeks in the refrigerator. For longer storage, wrap slices in plastic wrap and freeze for up to three months.