Lemon Pound Cake (Keto, L/C, & S/F)

Lemon Pound Cake (Keto, Low Carb & Sugar Free)

Looking for a delicious dessert without the guilt? This delicious lemon pound cake will do the trick. Soft, sweet, and smeared with fluffy cream cheese frosting. Yummmmm! 

Course Dessert
Cuisine American
Servings 16 Slices

Ingredients

Lemon Pound Cake

  • 2 cups Almond flour
  • 1/4 Cup Coconut flour
  • 1/2 cup Kerrygold butter
  • 1/4 cups Trivia sweetener Plus 2 Tbsp – Or sweetener of your choice. (Remember there are different conversions for your choice.)
  • 8 Eggs set out at room temperature
  • 1.5 tsp Vanilla extract
  • 1 tsp Lemon extract
  • 1 Tsp Orange extract Optional
  • 1/2 tsp Salt
  • 8 oz Cream cheese Softened
  • 1.5 tsp Baking powder

Lemon Cream Cheese Frosting

  • 8 Oz Cream cheese Softened
  • 1/4 cup Trivia sweetener
  • 3 tbsp Heavy whipping cream
  • 1 Tsp Vanilla extract
  • 1 Tsp Lemon extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, cream together cream cheese, butter and truvia sweetener until a smooth consistency. 

  3. Add the eggs, vanilla extract and lemon extract, orange extract and continue mixing it with the hand mixer until all ingredients are blended together.

  4. Finally, add the almond flour, coconut flour, baking powder, and salt and mix until there are no clumps in the batter.

  5. Make sure to spray the loaf pans with a non-stick cooking spray. Pour the batter into three mini bread pans or one regular size bread loaf pan.

  6. Bake the three 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 poundcake 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.

  7. While the pound cake is baking, start making the lemon frosting.

  8. In a medium size bowl, combine the Truvia sweetener, cream cheese, extracts and heavy whipping cream. Use a hand mixer and blend it on high until all the ingredients are smooth and creamy.

  9. Wait until the pound cake has completely cooled before you apply the frosting or else it will melt into the cake. 

Recipe Notes

Nutrition Serving:

1slice | Calories: 230kcal | Carbohydrates: 5g | Protein: 8g | Fat: 20.9g | Cholesterol: 121mg | Sodium: 171.3mg | Fiber: 1.9g | Sugar: 1.3g

 

 

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