Keto lemon pound cake
Moist and dense with a profound citrus flavor, this keto lemon pound cake won’t leave you indifferent. It’s a gluten-free and low carb dessert that can feed a large crowd of people.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Gluten-free pound cake, Keto pound cake, Lemon desserts
Servings: 14 slices
Calories: 135kcal
Author: Anna
- 2 cup 200g almond flour
- ¼ cup 30g coconut flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs, at room temperature
- ⅔ cup 120g granulated sweetener such as Sukrin
- ½ cup 113g butter, melted
- ⅓ cup 90g Greek yogurt
- ½ teaspoon vanilla extract
- Lemon juice and lemon zest of 2 lemons
Adjust the oven rack to the lower third position and preheat to 350F (175C). Line a loaf pan 9”x 5” x 3” (25cm x 11.5cm x 7cm) with parchment paper and set aside.
Combine the first 4 ingredients (all dry) in a large mixing bowl and set aside.
In another mixing bowl, beat the eggs and sweetener with a hand mixer or stand mixer on medium speed until the mixture turns pale yellow and increases in volume by one-third. This will take around 10 minutes.
Then, add the butter, yogurt, vanilla extract, lemon juice, and lemon zest and mix until just combined.
Add the dry ingredients to the wet and mix until no dry ingredients are left. Then, pour the batter into the prepared loaf pan.
Bake for 45-50 minutes or until the toothpick comes out clean after being inserted in the center and the top of the pound cake is golden. If you see the cake brown too fast, cover it loosely with foil and bake for the remaining time covered.
When done, remove from the oven and let it cool down in the loaf pan for at least 20 mins. After, transfer it onto a cooling rack to cool down completely before serving.
Serving: 1slice | Calories: 135kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Potassium: 151mg | Fiber: 2g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg