Description
A delicious and indulgent keto lemon pound cake with cream cheese frosting, perfect for low-carb diets.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol (or your preferred granular keto sweetener)
- 1/2 cup unsalted butter, softened (about 113 g)
- 4 large eggs
- 1/4 cup cream cheese, softened (about 56 g)
- 1/4 cup lemon juice (freshly squeezed is best)
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
- Cream together softened butter, cream cheese, and erythritol until smooth.
- Beat in eggs one at a time, then stir in lemon juice and zest.
- Whisk together almond flour, coconut flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to wet mixture, folding gently until combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–50 minutes or until golden and a toothpick comes out clean.
- Allow to cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a dairy-free version, replace butter and cream cheese with coconut oil and a vegan cream cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 214
- Sugar: 0.4g
- Sodium: 130mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5.1g
- Fiber: 2.5g
- Protein: 5.8g
- Cholesterol: 150mg