Keto Lemon Vanilla Pound Cake

This lemon-vanilla pound cake is a delicious and easy to prepare dessert. To make our low carb version, we use almond flour instead of regular flour, and replace sugar with erythritol or any keto-approved sweetener of your choice.

With just simple ingredients that can be found in any keto kitchen such as almond flour, egg, butter, cream cheese, Erythritol, baking powder, lemon and vanilla extract, you are ready to make an amazing pound cake that will impress your friends.

Keto Vanilla Pound Cake

Although this recipe is simple, you need to use the exact ingredients amounts (will be shown below) and follow the procedures carefully to achieve the same result.

It is important to beat the egg whites separately and incorporate them at the end. Also the almond flour should be baked slowly in the oven.

Lemon Vanilla Pound Cake Recipe

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Low Carb Lemon Vanilla Pound Cake

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Keto Lemon Vanilla Pound Cake
Lemon Pound Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Ingredients
For Pound Cake
For glaze:
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Ingredients
For Pound Cake
For glaze:
Lemon Pound Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For Pound Cake
  1. Prepare all ingredients ready. Separate egg whites and yolks.
    Seperate egg whites and yolks
  2. In the mixer, put the butter and sweetener in, beat at medium speed until the butter is creamy.
  3. In a mixing bowl, add cream cheese and egg yolks, mix until obtaining a homogeneous mixture. Slowly incorporate almond flour and vanilla, lemon extract and baking powder.
    Mixing egg with almond flour and cream cheese
  4. Finally, beat the egg whites until they form peaks.
    Beating Egg White Seperately
  5. Fold egg whites in the previous almond cream cheese mixture and mix well.
    Fold egg whites in almond mixture
  6. Cover a loaf pan with a thin layer of butter. Bake for about 90 minutes at 350F. Use a toothpick to check if it’s until smooth in the middle and ready.
    Add pound cake batter in a loaf pan
  7. Remove and let it cool down to room temperature.
For glaze:
  1. Use mixer, blend heavy whipping cream, vanilla extract and erythritol. Cover the pound cake, only when it is at room temperature. You can decorate with lemon zest and thin slices of lemon or berries.
  2. Slice the cake into 16 servings and enjoy!
    Keto Lemon Pound Cake
Recipe Notes

This cake can be cut into 16 slices, here's the nutritional information per slice:

Macros (per serving): Calories: 242 – Fat: 22.7g – Net carbs: 2.7g (total carbs: 4.6g, fiber: 1.9g) – Protein: 7.6g

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