Reviews
Sweets
Ingredients
| 8oz or 1 stick of Butter | |
| 2 cups Lakanto Monkfruit Sweetener | |
| 1/4 cup Lemon Juice, fresh | |
| 3/4 cup Almond Milk | |
| 1 tsp Lemon Extract | |
| 4 Eggs | |
| 4 cups Almond Flour | |
| 1/2 tsp Baking Powder | |
| 1/2 tsp Salt | |
| 1/2 tsp Xanthan Gum | |
| 1/3 cup Lemon Zest, grated (about 3-4 lemons) |
Lemon Icing
| 1/4 cup Lakanto Powdered Sweetener | |
| 1 tsp Lemon Extract | |
| 2 tsp Almond Milk |
Nutritional Information
230
Calories
17.5g
Total Fat
2g
Net Carbs
7.5g
Protein
Directions
1
Preheat your oven to 350 degrees F (180 degrees C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2
In a large mixing bowl, cream together 1 stick of butter and 2 cups of Lakanto Monkfruit Sweetener until light and fluffy, which should take about 5 minutes.
3
In a separate medium-sized bowl, mix together 3/4 cup of almond milk, 1/4 cup of fresh lemon juice, and 1 tsp of lemon extract.
4
In another medium-sized mixing bowl, sift together 4 cups of almond flour, 1/2 tsp of baking powder, 1/2 tsp of salt, and 1/2 tsp of xanthan gum. Add in the in 1/3 cup of grated lemon zest.
5
Add in the eggs one by one into the creamed butter and sweetener mixture.
6
Mix in the wet ingredients and slowly mix in the dry ingredients.
7
Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until the edges are golden and a toothpick inserted into the center of the cake comes out clean.
8
While the cake is baking, mix together 1/4 cup of Lakanto Powdered Sweetener, 1 tsp of lemon extract, and 2 tsp of almond milk in a small bowl to make the glaze.
9
Once the cake is done, let it cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely. Once the cake is cool, you can drizzle the glaze over the top of the cake.
10
Slice the cake and enjoy!
Notes
Tips and Tricks
- Make sure all the ingredients are at room temperature before you start baking for better results.
- If you find that your lemon pound cake is browning too quickly, you can tent the top with foil to prevent over-browning.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve it with a dollop of whipped cream or a scoop of keto-friendly ice cream for added decadence.
Substitutions ( We all do this)
- For the sweetener: You can use any keto-friendly sweetener in place of Lakanto Monkfruit Sweetener, such as erythritol or stevia.
- For the almond flour: You can use coconut flour as a substitute, however, keep in mind that it absorbs more liquid than almond flour and you may need to adjust the amount of liquid you use.
- For the butter: You can use coconut oil or ghee as a substitute.
- For the lemon extract: You can use vanilla extract as a substitute.
- For the almond milk: you can use coconut milk as a substitute.
Keep in mind that these substitutions may change the taste, texture and nutritional information of the final product.
Note: Almond Flour, Xanthan Gum and Lakanto sweeteners are keto-friendly ingredients, they help to make the recipe low in carbs, while keeping it moist and delicious.