Amazing Summer Low Carb Pound Cake
Want to know one of the main reasons why I love pound cake? Because you can serve it any time of day. Pound cake topped with a few berries makes for a perfect breakfast. Have a slice while you’re driving in your car as a tasty snack. Scoop some keto ice cream on top and call it a dessert. A good pound cake is versatile and something you can enjoy all day long.
Of course, not all pound cake recipes are created equal. If you are following a low-carb, keto diet, you can say goodbye to any pound cake recipe that has sugar. But that doesn’t mean you have to eliminate pound cake from your daily routine completely! Instead, you can just grab this delicious keto lemon pound cake recipe that is sure to please. Make a loaf of this and you can go right back to your all-day pound cake routine!
Our recipe uses So Nourished granular erythritol as the main sweetener. Erythritol is a natural sugar that is found in fruit and corn. It is not absorbed by the body and actually has zero net carbs. That means it is ideal for the keto diet! We also love erythritol because of it’s perfectly sweet taste. It doesn’t taste metallic like some of those other keto sweeteners. It also bakes perfectly which is why we knew it was the sweetener we needed to use to make tasty lemon pound cake!
Most pound cake recipes use just butter as the main fat. We decided to add a little cream cheese to the mix. The cream cheese gives the pound cake a nice tangy and also makes it even more dense. Be sure to soften your cream cheese before mixing it into the batter to ensure there are no lumps. Choose whole fat cream cheese, too. The keto diet is all about tasty fats!
Almond flour and coconut flour are the perfect mix to make a decadent and rich keto lemon pound cake. The almond flour adds a nice nutty taste and goes well with the lemon. Coconut flour makes the cake more dense and gives a little tropical flair. Lemon, coconut and almond all sound amazing! If you do not have coconut flour on hand, you can use all almond flour in this recipe. 2 ¼ cups almond flour will work perfectly. Do not use all coconut flour or your cake will turn out super dense and gummy. You need that almond flour to keep it fluffy!
You should be able to get the lemon juice and lemon zest you need from one large lemon. Zest the lemon first and then slice it and squeeze out the juice. It is much easier to zest the lemon when it is whole! Trust me, I have tried zesting after juicing and it just doesn’t work well.
After you have baked this perfect keto lemon pound cake, wrap it tightly in plastic wrap and store it at room temperature for 4-5 days. You can also freeze the cake for up to three months when wrapped well! Let us know how you enjoy your low-carb lemon pound cake. Do you eat it as a breakfast pastry? Do you save it for dessert? Do you make it your lunch? Or maybe you eat it all day, like me! Why not- it is keto approved! Enjoy.
| Servings: slices |
- 5 eggs
- 3/4 cup So Nourished Granular
- 1/2 cup melted butter
- 1/4 cup softened cream cheese
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 Tbsp baking powder
- 1/3 cup fresh lemon juice
- 1/2 Tbsp lemon zest
- 1 cup So Nourished powdered erythritol
- 2 Tbsp lemon juice
- Preheat your oven to 350 degrees F and grease a 9x5 loaf pan with butter or coconut oil. Set aside.
- In a medium sized bowl, whisk together the eggs, granular erythritol, melted butter, softened cream cheese, lemon juice and lemon zest.
- In a separate bowl, mix together the almond flour, coconut flour, and baking powder.
- Add the liquid ingredients into the dry ingredients and stir until a smooth batter forms. Stir for at least two minutes to allow the coconut flour to absorb the moisture from the wet ingredients. This will make for a more tender pound cake.
- Pour the cake batter into the prepared loaf pan and bake for about 45 minutes. Check the pound cake after 30 minuets and if the top is getting too dark, lightly cover the pan with a piece of foil to continue baking. When a toothpick comes out cleanly from the center of the cake, it is baked!
- Let the pound cake cool in the pan completely before flipping it out.
- Mix together the powdered erythritol and lemon juice to make a glaze. Pour the glaze over the top of the pound cake then let the glaze dry for about 10 minutes. Slice and serve!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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