Ingredients: For the Cake: 1½ cups almond flour ½ cup coconut flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup unsalted butter, softened 4 oz cream cheese, softened 1 cup erythritol (or preferred keto sweetener) 4 lar…  | By deiv3 on September 11, 2024 | Ingredients: For the Cake: - 1½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup erythritol (or preferred keto sweetener)
- 4 large eggs
- 1 tablespoon lemon zest (from 1-2 lemons)
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
For the Lemon Glaze: - ¼ cup powdered erythritol (or keto powdered sweetener)
- 2 tablespoons lemon juice
- 1 tablespoon heavy cream (optional, for richness)
Instructions: 1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
3. Cream the Butter and Cream Cheese:
- In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and creamy.
- Add the erythritol and continue beating for another 2-3 minutes until light and fluffy.
4. Add the Wet Ingredients:
- Beat in the eggs, one at a time, until fully incorporated. Then add the lemon zest, lemon juice, and vanilla extract, mixing until smooth.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Mix until everything is combined and you have a smooth batter.
6. Bake the Pound Cake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. If the top starts to brown too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
7. Make the Lemon Glaze:
- While the cake is baking, prepare the glaze by whisking together the powdered erythritol, lemon juice, and heavy cream (if using) in a small bowl until smooth. If you prefer a thicker glaze, add more powdered sweetener; if thinner, add a bit more lemon juice.
8. Cool and Glaze the Cake:
- Once the cake is done, allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Drizzle the lemon glaze over the cooled cake.
9. Serve:
- Slice and serve your delicious keto lemon pound cake. It's perfect on its own or with a dollop of whipped cream for added indulgence.
Tips: - For a more intense lemon flavor, you can add a few drops of lemon extract to the batter.
- This cake keeps well in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
- You can freeze individual slices by wrapping them in plastic wrap and storing them in an airtight container.
This Keto Lemon Pound Cake with Cream Cheese is the perfect balance of tangy and sweet, with a soft, dense texture that melts in your mouth. It's an indulgent low-carb treat you can enjoy guilt-free! | | | |
No comments:
Post a Comment