Indulge in a guilt-free treat with this keto-friendly low carb lemon pound cake. Bursting with zesty lemon flavor, this moist and tender cake is perfect for satisfying your sweet cravings without compromising your low carb lifestyle.
Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/2 cup erythritol or preferred low carb sweetener. 1/4 cup unsalted butter, melted. 4 large eggs. 1/4 cup lemon juice. 1 tablespoon lemon zest. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup heavy cream. 1 teaspoon vanilla extract.
Instructions: Set the oven to 350F 175C and heat it up. Butter or line a loaf pan with parchment paper. Mix erythritol, baking powder, salt, almond flour, and coconut flour in a large bowl. In a different bowl, mix the eggs, heavy cream, lemon juice, lemon zest, and vanilla extract with a whisk. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. Spread the batter out evenly in the loaf pan that has been prepared. Put it in the oven and bake for 40 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down. Cut and serve. Have fun with your low-carb lemon pound cake!
Prep Time: 15 minutes
Cook Time: 45 minutes
Merhrs Cake Corner
