Keto Lemon Pound Cake
This Keto Lemon Pound Cake is a low-carb delight! Bursting with fresh lemon flavor, it's moist, rich, and incredibly easy to make.
Servings: 8 servings
Ingredients
- 120 g melted butter
- 5 large eggs separated and at room temperature
- 120 g yogurt
- 5 tablespoons lemon juice roughly the juice from 2 lemons
- 2 tablespoons lemon zest
- 200 g almond flour
- 45 g coconut flour
- 3 teaspoons baking powder
- 120 g granulated sweetener low-carb
- 1 pinch salt optional
- 35 g coconut butter
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest for decoration
- 1 lemon slices for decoration
Instructions
- Preheat your oven to 175°C (350°F) to ensure even baking.
- Line your loaf pan with parchment paper and grease it lightly with coconut oil.
- Separate the egg whites from the yolks, placing the yolks in one bowl and the whites in another.
- In the egg yolk bowl, whisk together melted butter, yogurt, lemon juice, lemon zest, coconut butter, coconut oil, and vanilla extract.
- In a separate bowl, mix almond flour, coconut flour, baking powder, sweetener, and salt until there are no clumps.
- Combine the wet mixture with the dry ingredients and stir until just combined.
- Beat the egg whites until stiff peaks form, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Loaf Pan
- Parchment Paper
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months.
- Thaw in the refrigerator overnight when ready to enjoy.