Keto Lemon Pound Cake

In recent years, the keto diet has surged in popularity, captivating health enthusiasts and food lovers alike. This low-carbohydrate, high-fat eating plan not only promotes weight loss but also encourages the consumption of nutrient-dense foods. As part of this lifestyle, there's a growing demand for low-carb desserts that satisfy sweet cravings without derailing dietary goals. Enter the Zesty Keto Lemon Bliss Pound Cake—a delectable treat that combines the refreshing brightness of lemons with the rich, moist texture of a traditional pound cake.

Indulge in the Zesty Keto Lemon Bliss Pound Cake, a delightful low-carb treat perfect for anyone following a ketogenic lifestyle or simply seeking a guilt-free dessert. This moist, flavorful cake is made with almond and coconut flour, sweetened with erythritol, and bursting with zesty lemon flavor. Ideal for gatherings or a cozy treat at home, this pound cake not only satisfies your sweet cravings but also supports your health goals. Enjoy every guilt-free bite!

Print Recipe Pin Recipe

Ingredients

1 ½ cups almond flour

½ cup coconut flour

¾ cup erythritol (or other preferred keto sweetener)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

4 large eggs

½ cup unsalted butter, softened to room temperature

½ cup unsweetened Greek yogurt

1 tablespoon fresh lemon zest (from about 2 lemons)

¼ cup freshly squeezed lemon juice

1 teaspoon pure vanilla extract

Optional: powdered erythritol for dusting the top

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a standard 9x5-inch loaf pan by greasing it lightly and lining it with parchment paper to ensure easy removal after baking.

Mix Dry Ingredients: In a medium mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. Use a whisk to blend these dry ingredients thoroughly, ensuring that the leavening agents are evenly distributed throughout.

Prepare Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the softened butter until it becomes creamy and fluffy, which will take about 2-3 minutes. Next, add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Follow with the Greek yogurt, lemon zest, lemon juice, and vanilla extract, mixing until the mixture is smooth and well combined.

Combine Mixtures: Gradually fold the dry ingredient mixture into the wet mixture. Use the mixer on low speed just until combined, being careful not to over-mix as this could lead to a denser texture in your pound cake.

Pour into Pan: Carefully transfer the batter into the prepared loaf pan. Use a spatula to smooth the top evenly. To eliminate any trapped air bubbles, gently tap the pan on the countertop.

Bake: Place the loaf pan into the preheated oven and bake for 45-55 minutes. Start checking for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked. If the top begins to brown too quickly, you can cover it loosely with aluminum foil during the last few minutes of baking.

Cool the Cake: After baking, take the cake out of the oven and allow it to cool in the pan for about 10-15 minutes. Once it has cooled slightly, carefully remove the cake from the pan and transfer it onto a wire rack to cool completely.

Optional Glaze: For an added treat, create a simple glaze by mixing powdered erythritol with a splash of lemon juice until smooth; drizzle this mixture over the cooled cake for a touch of sweetness and vibrant flavor.

Serve: Slice the pound cake and enjoy each decadent piece as a delightful keto-friendly dessert or snack, perfect alongside a warm cup of tea or coffee.

Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 12 slices

- Presentation Tips: For a stunning finish, dust the top of the cooled pound cake with a light sprinkle of powdered erythritol and garnish with fresh lemon slices or a few mint leaves for a pop of color.