This pound cake must exist in your life if you are a great lemon enthusiast. Lemon desserts are our all-time favorites since they are so light and energizing. Taking that first mouthful of this silky pound cake is just so amazing.
And it’s tough to resist licking off any lemon glaze that you are unlucky enough to get on your finger. This is my Keto Strawberry Shortcake in lemon flavor, and it tastes just as amazing as the well-known low-carb dish!
Making a keto lemon pound cake has the benefit of being considerably healthier than bread and cakes that are high in carbohydrates. This is simple to add into a low-carb diet, and while your stomach will be content, your taste buds will be even happier.
Ingredients
Almond Flour: Almond flour delivers mildly flavored keto baked items a delicate crumb.
Coconut Flour: To counteract the oiliness that comes from almonds, I like to combine coconut flour with almond flour.
Cream Cheese: The perfect pound cake texture is created by cream cheese. little dense but delicate and supple nonetheless.
Butter: It should be at room temperature. Check out this excellent guide for rapid butter softening.
Eggs serve as the recipe’s binding agent.
I use a combination of erythritol, stevia, and xylitol (or allulose) as a sweetener. In the recipe card, I do provide suggestions for substitutions.
Lemon juice adds moisture and a bit of lemon taste.
Lemon Zest: The majority of the flavor of a lemon comes from the zest. You might also use lemon extract.
Baking powder: To ensure that the cake rises, make sure it is current and fresh.
Typical Questions
A Pound Cake: What Is It?
Though pound cakes have existed for ages, many people are unaware of what distinguishes one type of cake from another. Originally, they required 1 pound each of flour, butter, eggs, and sugar to make them. The recipes have changed throughout time, and many no longer call for ingredients that weigh one pound. I made adjustments to my keto version to make it low carb and still tasty. Without the added carbohydrates, keto pound cake has the same flavors and textures as conventional pound cake.
Can I make cupcakes out of this lemon poundcake?
You can make cupcakes out of this low-carb lemon cake, without a doubt. The batter must be prepared according to the instructions. Use a muffin tray without adding it to a loaf pan. The ideal option is to use muffin liners, but cooking spray will also work.
The baking time will be the main adjustment you will need to make for the cupcakes. Check them after 20 to 25 minutes of baking. Keep an eye on the cupcakes to prevent overbaking, which will cause them to dry up and lose flavor.
Keto Lemon Pound Cake
Ingredients Â
- 1 cup cream cheese,
- 6 tablespoons melted butter
- 3/4 cup Joy Filled Eats sweetener
- 6 eggs
- 1/4 cup lemon juice
- 2 1/2 cups almond flour
- 1/2 cups coconut flour
- 1 tablespoon baking powder
- 1 tablespoon lemon zest
Citrus Glaze:
- 1/2 cup erythritol powder
- 1 tablespoon room temperature butter
- 1 teaspoon lemon extract or zest
- 2 teaspoons of water
InstructionsÂ
- The oven to 350 degrees. Using parchment paper, line a normal loaf pan.
- In a food processor, mash together the cream cheese, butter, and sweetener. till smooth, pulse. Eggs, lemon juice, flours, baking powder, and zest should be added. Once everything is thoroughly blended, pulse.
- Place the batter in the loaf pan that has been prepared. It will be a thick batter.
- Bake for 60 to 70 minutes, or until the sides are very dark golden brown and the middle feels firm to the touch. (Check after 45 minutes; if going too brown, cover with foil.)
- In the pan, cool for 10 minutes. Lift the parchment from the pan after running a knife along the edges. Complete cooling.
- As you combine the icing ingredients, add the water one teaspoon at a time. Over the top of the cooled cake, spread the glaze.
Notes
Storage: You can place the airtight lemon keto cake container.Â
To Freeze, either divide the recipe into servings or place it all in a big freezer-safe container. Before eating, let it defrost on the counter. Nutrition Serving size: 1 slice; calories: 322; carbs: 10; protein: 10; fat: 28; saturated fat: 10; cholesterol: 120; sodium: 168; potassium: 188; fibre: 5; sugar: 2; vitamins: 580IU for vitamin A; 2mg for vitamin C; 136 mg for calcium; and 2mg for iron;
