Keto lemon pound cake
If you are a fan of Starbucks lemon loaf cake and can’t have it because you are now living a sugar free, keto or low carb lifestyle, This keto lemon pound cake will definitely meet your needs. Have it plain or rock it with some lemon glaze (made without powdered sugar) , this lemon loaf cake is about to make some sweet changes in your life.
Servings 16
Calories 179kcal
Ingredients
For lemon loaf
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 tablespoon baking powder
- 3/4 cup sweetener
- 1/2 tsp Xanthan gum (optional but recommended)
- 1/2 cup butter (melted)
- 4 large eggs
- 2/3 cup sour cream
- 2 teaspoons vanilla extract
- 2 Tablespoons lemon juice
- 1 teaspoon lemon extract
For glaze
- 1 cup of powdered sweetener
- 1 tablespoon of lemon juice
- 3 tablespoons water
Instructions
Bake the cake
- Preheat oven to 350 F, line a 9 by 5 or 8 1/2 by 4 1/2 loaf pan with parchment paper.
- Mix dry ingredients with a whisk and set aside.
- Add the beaten eggs, butter, sour cream, vanilla extract, lemon juice and lemon extract to the dry ingredients and mix to combine.
- Scoop batter into Prepared loaf pan, bake in preheated oven for 50 to 55 mins.
- When it’s ready, let it cool for 8 mins in pan then transfer to a wire rack to cool completely
- If using glaze, make lemon glaze while cake cools.
Making the glaze
- To make glaze, mix all glaze ingredients in a bowl till combined.
- Drizzle over the cooled cake and enjoy!
Video
Notes
- Preheating the oven helps the cake begin to cook immediately and helps with rise.
- If you don’t have fresh lemons you can use store bought lemon juice.
- You can substitute almond meal in this recipe but be aware that there would be a difference in texture but still delicious.
- I usually exclude sweeteners from the nutritional info as well because I use mostly sugar alcohols which like fiber is subtracted for a net carb count and also because most sugar alcohols (except malitol) don’t impact blood sugar levels in most people.
Nutrition
Calories: 179kcal