Easy Keto Lemon Poundcake

Easy Keto Lemon Poundcake

Easy Keto Lemon Poundcake

This recipe is designed to teach everyone how to make easy keto lemon poundcake
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 12 slices

Ingredients

  • 120 grams coconut flour (1 cup)
  • 15 grams baking powder (1 TBS)
  • 1 gram salt (1/4 tsp)
  • 120 grams granulated sweetener of choice, adjust to taste (2/3 cup) I used classic monkfruit sweetener
  • 4 large eggs, room temperature
  • 1/2 cup butter, melted and cooled
  • 120 grams plain yogurt or sour cream, room temperature (1/2 cup)
  • 15 ml lemon juice, room temperature (1 TBS)
  • 8 grams vanilla extract, adjust to taste (2 tsp) optional

Optional Lemon Glaze

  • 64 grams powdered sweetener of choice, more or less depending on desired consistency I used powdered monkfruit allulose blend
  • 1 TBS lemon juice, room temperature
  • 1 tsp vanilla extract, optional

Instructions

  • Preheat oven to 350 degrees. Line 8 x 4 inch loaf pan with parchment paper. Allow paper to hang over sides for easy removal. Set aside
  • Sift all the dry ingredients into a large mixing bowl until there are no lumps in the dry ingredients. Stir eggs into dry ingredients until all dry ingredients are moist
  • Stir in the butter until fully combined. Stir in the yogurt, lemon juice and vanilla until fully combined and a smooth dough has formed.
  • Form into a ball and place dough ball into prepared loaf pan. Bake at 350 degrees 35 to 40 minutes or until a tester comes out clean.
  • Remove from the oven. Allow to cool in pan at least 30 minutes or until firm. Grasp parchment paper and transfer to a wire rack to cool completely. Cool completely before glazing the cake

Lemon Glaze, optional

  • Whisk all the glaze ingredients together in a small mixing bowl until fully combined and smooth. If needed add more powdered sweetener until desired consistency. Glaze should be thick but still able to drip off of a spoon. (I used 2 1/2 TBS more of the sweetener)
  • Use a spoon and drizzle desired amount of glaze over the top of the cooled poundcake. Allow to sit at least 30 minutes for the glaze to firm up
  • Slice into desired size slices. Store leftovers in an airtight container at room temperature up to 1 week

Notes

This recipe yields 12 servings. Nutritional information based on 1 slice, Carb count is based on net carbs

Nutrition

Serving: 1slice | Carbohydrates: 2.7g | Protein: 5.7g | Fat: 10.7g


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