Amazing Low Carb Lemon Pound Cake

Recipe By So Nourished

Recipe By So Nourished

If you are following a low-carb, keto diet, you can say goodbye to any pound cake recipe that has sugar. But that doesn’t mean you have to eliminate pound cake from your daily routine completely! Instead, you can just grab this delicious keto lemon pound cake recipe that is sure to please. Make a loaf of this and you can go right back to your all-day pound cake routine!

Recipe By So Nourished

This recipe uses So Nourished granular erythritol as the main sweetener. Erythritol is a natural sugar that is found in fruit and corn. It is not absorbed by the body and actually has zero net carbs. That means it is ideal for the keto diet! We also love erythritol because of it’s perfectly sweet taste. It doesn’t taste metallic like some of those other keto sweeteners. It also bakes perfectly which is why we knew it was the sweetener we needed to use to make tasty lemon pound cake!

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Keto Lemon Pound Cake

Ingredients Pound Cake

• 5 eggs

• 3/4 cup So Nourished Granular

• 1/2 cup melted butter

• 1/4 cup softened cream cheese

• 2 cups almond flour

• 1/4 cup coconut flour

• 1 Tbsp baking powder

• 1/3 cup fresh lemon juice

• 1/2 Tbsp lemon zest

Glaze

• 1 cup So Nourished powdered erythritol

• 2 Tbsp lemon juice

Instructions

1. Preheat your oven to 350 degrees F and grease a 9" x5" loaf pan with butter or coconut oil. Set aside.
   

2. In a medium sized bowl, whisk together the eggs, granular erythritol, melted butter, softened cream cheese, lemon juice and lemon zest.
   

3. In a separate bowl, mix together the almond flour, coconut flour, and baking powder.
   

4. Add the liquid ingredients into the dry ingredients and stir until a smooth batter forms. Stir for at least two minutes to allow the coconut flour to absorb the moisture from the wet ingredients. This will make for a more tender pound cake.
   

5. Pour the cake batter into the prepared loaf pan and bake for about 45 minutes. Check the pound cake after 30 minuets and if the top is getting too dark, lightly cover the pan with a piece of foil to continue baking. When a toothpick comes out cleanly from the center of the cake, it is baked!
   

6. Let the pound cake cool in the pan completely before flipping it out.
   

7. Mix together the powdered erythritol and lemon juice to make a glaze. Pour the glaze over the top of the pound cake then let the glaze dry for about 10 minutes. Slice and serve!

MACROS PER SERVING:

• 199 Calories

• 18g of Fat

• 6g of Protein

• 3g of Net Carbs