Keto Lemon Pound Cake
This Keto Lemon Pound cake is a low-carb dessert that is easy to make with simple ingredients. Ready in only 60 minutes, it's the ultimate keto pound cake for lemon lovers. Enjoy an ultra moist, buttery, and rich almond flour pound cake that has just 3g net carbs per serving!
Ingredients
- 5 eggs (room temperature)
- 3 cups almond flour
- ¾ cup granulated sweetener
- ½ cup coconut oil (or melted butter)
- ¼ cup unsweetened almond milk
- 1 tbsp baking powder
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 oz cream cheese (room temperature)
- 1/4 cup powdered sweetener
- 3 tbsp fresh lemon juice (or more to thin out the glaze)
Directions
- 1
Preheat the oven to 350°F/ 180°C. Line a 9-inch x 5-inch loaf pan with parchment paper. Set aside.
- 2
In a large mixing bowl, add the eggs, sweetener, melted coconut oil, lemon juice, lemon zest, almond milk, and vanilla extract. Mix for 30 seconds until frothy using an electric mixer.
- 3
Add the almond flour and baking powder and mix until the batter looks smooth and slightly thick but pourable.
- 4
Transfer the batter to the prepared loaf pan and smooth the top using a spatula.
- 5
Bake in preheated oven at 350°F (180°C) for 50-55 minutes or until it looks golden brown on top and a toothpick inserted in the center comes out clean.
- 6
Cool for 10 minutes in the loaf pan, then transfers to a cooling rack to cool completely.
- 7
Combine all the ingredients using an electric mixer until smooth and creamy. Add more liquid to thin the glaze until it reaches the desired consistency.