Keto Lemon Cream Pound Cake (Gluten-Free)
A delicious and moist keto-friendly pound cake with a bright lemon flavor and creamy texture. Gluten-free and perfect for a healthy treat!
Equipment
- 1 9x5 inch loaf pan
- 1 Mixing Bowls
- 1 Electric Mixer
Ingredients
Cake
- 1.5 cup almond flour blanched, finely ground
- 0.5 cup coconut flour
- 1 cup erythritol or your favorite keto sweetener
- 2 tsp baking powder
- 0.25 tsp salt
- 4 large eggs
- 0.5 cup heavy cream
- 0.25 cup unsalted butter melted
- 2 tbsp lemon juice freshly squeezed
- 2 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour (or use parchment paper) a 9x5 inch loaf pan.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, beat eggs with an electric mixer until light and fluffy. Add heavy cream, melted butter, lemon juice, lemon zest, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store in an airtight container in the refrigerator for up to 5 days.