Low Carb Lemon Pound Cake Keto Friendly

Low Carb Lemon Pound Cake Keto Friendly Recipe

I am infatuated with this Low Carb Lemon Pound Cake Keto Friendly Recipe! Truly, it's difficult to disclose to it's low carb when you contrast it with the normal flour based pound cake formulas. It's rich and rich! It's certainly sweet however not excessively sweet. It's ideal!

Snatch the printable form of this formula at the extremely base of this post!.

The surface of this pound cake is thick and rich. I don't question that you'd most likely effectively trick somebody who isn't following a keto diet plan. It tastes simply like a flour based pound cake. It's sweet enough without being excessively sweet. On the off chance that you need to add some more sweetness to the portion, I'd propose an extremely little measure of stevia as opposed to including more erythritol.

This pound cake solidifies well entire or in individual cuts. By and by, I think that its less demanding to cut the bread before solidifying. That way, at whatever point I'm in the state of mind for a very late pastry I can simply remove this from the cooler. I like to give it a chance to defrost on the counter for two or three hours. There is no compelling reason to put in the microwave.

Low Carb Lemon Pound Cake Keto Friendly

Also try our recipe : Keto Cream Cheese Brownies Recipe

Ingredients :

  • 1/4 cup powdered Swerve sugar substitute
  • 3 tbsp heavy whipping cream
  • 1/2 tsp vanilla extract
  • Optional:  add 4oz cream cheese for a thicker frosting (not counted in nutritional numbers below)

Instructions :

  1. In a medium size bowl, cream together the butter and Swerve sweetener until it’s a smooth consistency.
  2. Add the cream cheese and continue mixing it until the ingredients are fully blended together.
  3. Add the eggs, vanilla extract and lemon extract and continue mixing it with the hand mixer until all ingredients are blended together.
  4. Finally, add the almond flour, baking powder, and salt and mix until there are no clumps in the batter.
  5. Preheat the oven to 350 degrees.Pour the batter into two mini bread pans on one regular size bread loaf pan.
  6. Pour the batter into two mini bread pans on one regular size bread loaf pan.  Make sure to spray the loaf pans with a non-stick cooking spray first.
  7. Bake the 3 mini loaf pans for about 35 minutes or one loaf pan for about 60 minutes.  You want to stick a toothpick (or knife) in the center of the lemon pound cake loaf to test to make sure the middle is done.  When you remove the toothpick, it should be clean.  If there is any batter on it, it needs to bake for a bit longer.
  8. When the pound cake is baking, start making the lemon frosting.
  9. In a medium size bowl, combine the Swerve powdered sugar substitute, vanilla extract, and heavy whipping cream.  Use a hand mixer and blend it on high until all the ingredients are smooth and creamy.
  10. Wait until the pound cake has completely cooled before you apply the frosting or else it will melt.
  11. This recipe makes a total of 16 small servings at 255 calories, 22 g fat, 3.4 net carbs and 6.8 g protein per serving
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Read more our recipe : Pumpkin Cream Cheese Muffins

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