(Iced!) Keto Lemon Pound Cake
Super tender and moist, this keto lemon pound cake is a total melt-in-your-mouth situation... at just 2g net carbs! p.s. its lemon icing, for extra citrusy vibes, is simply non negotiable.
Servings 12 slices
Calories 174kcal
Ingredients
- 128 g almond flour
- 42 g coconut flour
- 15 g whey protein isolate
- 1 teaspoon xanthan gum
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 eggs at room temp
- 3/4-1 cup erythritol or regular cane sugar if just gluten free*
- zest one (large!) lemon
- 1 teaspoon vanilla extract
- 84 g unsalted butter melted and cooled to room temp
- 120 g sour cream or coconut cream + 1/2 tsp apple cider vinegar
- 3 tablespoons lemon juice freshly squeezed
For the lemon glaze
- 3/4 cup powdered sweetener
- 1 1/2-2 tablespoons lemon juice as needed
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 350°F/180°C. Line (or grease and flour) a loaf pan.
- Whisk together in a medium bowl almond flour, coconut flour, whey protein isolate, xanthan gum, baking powder, baking soda and salt. Set aside.
- Add the eggs, sweetener and lemon zest to a large bowl and beat together with an electric mixer until truly lightly and fluffy (about two minutes). This *really* helps with the rise and final texture, so take your time.
- Mix in the vanilla extract and the melted butter until well incorporated.
- Add in the dry flour mix in two parts, alternating with the sour cream and lemon juice. The dough will be very elastic (and prone to climbing up your electric mixer). So just do your best to mix quickly and use a spatula at the end to ensure everything is thoroughly mixed.
- Distribute batter evenly into the prepared loaf pan, smoothing out the top with wet fingertips. Bake for 50-60 minutes (I did 55 minutes), until golden and a toothpick inserted comes out clean. Check in on it after minute 15 though, and tent with aluminum foil (ensuring its not resting on the loaf!) as soon as the top is fully set and beginning to brown.
- Allow to cool for 15 minutes in the pan before removing, and cool completely on a rack before glazing.
- Make the lemon glaze by mixing the powdered sweetener with the lemon zest and juice. Add lemon juice as needed until desired consistency is reached, but watch out as you want it fairly thick so it sticks nicely.
- Store in an airtight container for 3 days and freeze for up to three months.
- Pssst! I've definitely noticed that this lemon loaf is *always* better the day after (in both taste and texture), once all the flavors and essential oils from the lemon have had a chance to properly mingle. i.e. plan accordingly!
Notes
See section on sweeteners for deets and possible subs.
Nutrition
Serving: 1slice / muffin | Calories: 174kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 212mg | Potassium: 95mg | Fiber: 3g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg