Keto Lemon Pound Cake
A moist and flavorful cake combining fresh lemon with cream cheese, perfect for keto dieters.
Ingredients
Dry Ingredients
- 2 cups Almond Flour
- 1 tsp Baking Powder
- Pinch Salt A pinch for flavor
Wet Ingredients
- 8 oz Cream Cheese At room temperature for easier mixing
- 4 large Eggs
- ½ cup Butter At room temperature for easier mixing
- ¾ cup Sweetener Keto-friendly sweetener of choice
- 3 tbsp Lemon Juice Freshly squeezed for best flavor
- 1 tbsp Lemon Zest From fresh lemons
- 1 tsp Vanilla Extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it.
- In a mixing bowl, combine almond flour, baking powder, and a pinch of salt.
Mixing
- In another bowl, beat the butter and cream cheese together until fluffy and smooth.
- Gradually add the sweetener to the butter mixture, mixing until well combined.
- Add the eggs one at a time, making sure to mix well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Gradually combine the dry ingredients with the wet mixture, stirring until smooth.
Baking
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Allow it to cool for 10 minutes before removing it from the pan.
Notes
For the best texture, avoid overmixing. This cake is best served slightly warm or at room temperature. Pairs well with whipped cream or extra lemon zest.