This moist 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.
Although this recipe is simple, you need to use the exact ingredient 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.
This sugar-free and healthy cake will be a stunning dessert for your weekends or any party and celebration.
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Ready all the ingredients. Set apart the egg whites from the egg yolks.
Combine the sweetener and butter in a mixing bowl. Mix at medium speed to make the butter creamy.
Pour the egg yolks into the bowl along with the cream cheese. Mix again until uniform. Gently pour in the lemon extract and vanilla. Incorporate the almond flour and baking powder as well. Salt to taste. Whisk en masse.
Use a separate bowl to whisk the egg whites in. Beat up till the egg whites create soft peaks.
Transfer the beaten egg whites into the other bowl. Fold well until combined.
Brush some melted butter on a loaf pan. Pour the mixture into the pan and let it bake for 1 hour and a half. The oven should be set to 350°F. Push a toothpick through the middle to check if cooked.
When cooked and ready, remove from the oven and allow to cool.
Blend the vanilla extract and erythritol with the heavy whipping cream in a mixer. Once the cake is cooled completely, coat with the glaze. Garnish with some lemon zest and slices of berries or lemon for more flavor.
Make 16 slices and serve.
This cake can be cut into 16 slices, here's the nutritional information per slice:
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