Low Carb Lemon Pound Cake (Gluten-free, Keto-friendly) Recipes

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The manufacturing procedure is extremely simple, you simply require to comply with the techniques that we have created on this web page. The complying with are the stages of how to cook Low Carb Lemon Pound Cake (Gluten-free, Keto-friendly).

Low Carb Lemon Pound Cake (Gluten-free, Keto-friendly)

The Low Carb Lemon Pound Cake recipe is perfect as a Mother’s Day recipe or for any other spring occasion.

Low Carb Lemon Pound Cake (Gluten-free, Keto-friendly)



For the Lemon Pound Cake:

  • 2 cups almond flour (I used Bob’s Red Mill…)
  • 2 teaspoons xanthan gum (I used Bob’s Red Mill…)
  • 1 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1/3 cup erythritol (I used Swerve)
  • 6 whole eggs
  • 2 egg yolks
  • 2 teaspoons lemon extract

For the Icing:

  • 1/2 cup powdered erythritol (I used Swerve)
  • 1/4 cup butter, softened
  • 6 tablespoons heavy cream
  • 2 teaspoons lemon extract


For the Lemon Pound Cake:

  1. Preheat oven to 325 degrees and grease a 9×5 loaf pan, set aside.
  2. In a large bowl, whisk almond flour and xanthan gum, set aside.
  3. In a large bowl using an electric mixer on medium-high speed, beat butter and cream cheese together. Add erythritol and beat until mixture becomes light and fluffy, about two minutes. Add lemon extract and each egg, one at a time, beating after each addition. Add flour mixture and beat until just incorporated. Do not over mix.
  4. Spoon batter into greased loaf pan and smooth the top so that the batter is evenly distributed.
  5. Bake for one hour, or until an inserted toothpick comes out clean. Allow cake to sit for five minutes before removing from the pan. Allow to cool completely and enjoy as is or with icing.

For the Icing:

  1. Add all ingredients to a medium bowl and beat with an electric mixture on medium-high speed until completely combined.
  2. Smooth icing onto completely-cooled cake as desired.

Source: seasonlycreations.com
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