Description
This Keto Lemon Pound Cake is a low-carb, gluten-free dessert with only 3g net carbs per serving. Moist, buttery, and packed with bold lemon flavor, topped with a creamy lemon glaze made from cream cheese. Perfect for keto diets or anyone craving a guilt-free indulgence.
Ingredients
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For the Cake:
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4 large eggs
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1/4 cup coconut oil (or unsalted butter)
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1/2 cup almond milk (or coconut milk)
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1 teaspoon vanilla extract
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1/2 cup sweetener (like Monk Fruit)
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2 1/2 cups almond flour (sifted)
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2 teaspoons baking powder
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Zest of 1 lemon
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2 tablespoons lemon juice
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For the Lemon Glaze:
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2 tablespoons lemon juice
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1/4 cup powdered sweetener (like erythritol)
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- 4 oz cream cheese (softened)
Instructions
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Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper. -
Mix the Wet Ingredients:
In a bowl, whisk together the eggs, coconut oil, almond milk, vanilla extract, and lemon juice. -
Combine the Dry Ingredients:
In a separate bowl, mix the almond flour, baking powder, and sweetener. -
Make the Batter:
Gradually combine the wet and dry ingredients. Stir in the lemon zest until the batter is smooth and well-combined. -
Bake:
Pour the batter into the loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely. -
Prepare the Glaze:
In a bowl, whisk together the lemon juice, cream cheese, and powdered sweetener until smooth and creamy. -
Glaze the Cake:
Drizzle the glaze over the cooled cake and let it set before slicing and serving.
Notes
Add Berries: Top the cake with fresh blueberries or raspberries for an extra burst of flavor.Use Different Citrus: Try using lime or orange juice for a different citrusy twist.Coconut Flour Option: Coconut flour cannot be directly substituted for almond flour; adjust the quantity and add more liquid, as coconut flour absorbs more moisture.
