Keto Lemon Pound Cake
Prep Time: 15 mins | Bake Time: 50 mins | Servings: 10 slices
Ingredients
Cake Batter:
- 2 cups blanched almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup powdered monk fruit sweetener or allulose
- 4 large eggs, room temperature
- ½ cup full-fat Greek yogurt (or sour cream), room temperature
- 3 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
Zesty Lemon Glaze:
- ½ cup powdered monk fruit sweetener or powdered allulose
- 1 to 2 tbsp fresh lemon juice
- 1 tbsp heavy cream (or melted butter)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease it.
- Combine Dry: Whisk almond flour, coconut flour, baking powder, and salt together in a bowl.
- Mix Wet: In a separate large bowl, beat the softened butter and powdered sweetener until light and fluffy. Beat in the eggs one at a time, then stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until uniform.
- Fold Batter: Gradually fold the dry flour mix into the wet mixture until fully combined into a thick batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean (tent with foil after 30 minutes if the top browns too quickly).
- Cool & Glaze: Whisk together the glaze ingredients in a small bowl. Allow the cake to cool completely in the pan/rack before drizzling the glaze over top.
Estimated Nutrition (per slice): ~2.5g Net Carbs | 18g Fat | 6g Protein