Gram's Keto Lemon Pound Cake
Gram’s Keto Lemon Pound Cake is moist, sweet, and the glaze on top has a tangy lemon pop that makes it out of this world delicious!
Servings: 4 small loaf pan cakes
Equipment
- 2 Large or 4 small loaf pans - Can also be 1 large and 2 small
Ingredients
- 8 oz Block of cream cheese room temperature
- 8 Eggs
- 1/2 cup Softened Butter
- 1 1/2 cup Swerve Sweetener or sweetener of your choice
- 1/4 cup Sour Cream
- 1 tsp Vanilla extract
- 2 tsp Lemon Extract or 4-5 drops Lemon essential oil
- Zest of 1 lemon optional
- 2 cups Almond Flour
- 1/4 cup Coconut Flour plus 1 tsp
- 1/4 tsp Salt
- 2 tsp Baking Powder
- FOR GLAZE
- Juice of one lemon
- 1/4 cup (plus) of powdered Swerve Add more Swerve until reaches consistency you like.
- Zest of half a lemon
Instructions
- With a hand or stand mixer, cream your eggs, room temperature cream cheese, swerve sweetener and sour cream.
- Next add vanilla, lemon extract and lemon zest (zest is optional), mix until combined.
- In a separate bowl combine your almond flour, coconut flour, salt and baking powder, stir to combine.
- Add your dry ingredients into the wet ingredients. Mix with a hand mixer for 2-3 minutes on medium to high speed.
- Pour your batter into parchment lined loaf pans (Note: This recipe will make two large or four small loaf pans.
- Bake for one hour at 350 degrees or until done.
- While baking start the Glaze
- In a small bowl Juice one lemon and zest of half of lemon
- Starting with 1/4 - 1/3 cup powdered (confectioners) swerve or powdered sweetener of your choice whisk together....continue to add powdered sweetener by the tablespoon until you reach the consistency you like.
- Drizzle Glaze over cooled cake. It can be warm but not hot.
- Enjoy!
Notes
You can use 4-5 drops (or to taste) of lemon essential oil in place of Lemon extract. Doterra is my favorite essential oil brand you can find it here
Mix this cake for 2-3 minutes on medium to high speed with a hand or stand mixer. I have tested this multiple times and found the texture and tenderness of the cake is perfection if you mix for the full 2 minutes.
Make sure your cream cheese is room temperature. If you have the time let your eggs sit out an hour before starting to take of the chill. If your cream cheese is cold it will not properly mix into the cake. You can put your cream cheese in the microwave on defrost and warm it slightly if your in a hurry.
This cake freeze’s well, do this by wrapping it in plastic wrap and then foil. I personally don't glaze the cake when I freeze it. When it is thawed you can make a quick batch of glaze. (Note: This cake is delicious with or without the glaze!)
If you don’t have powdered (confectioners) sweetener, you can make it! Put your granular keto approved sweetener to a coffee grinder or blender and pulse it a few times. voilà, powdered sweetener!