Easy Keto Lemon Poundcake

Name: Easy Keto Lemon Poundcake
Prep time: 5 min
Cook time: 35 min
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; 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

Janet Tabor

2 years ago

Easy Keto Lemon Poundcake

This recipe is designed to teach everyone how to make easy keto lemon poundcake

Course Dessert

Prep Time 5

Cook Time 35

Servings slices

Calories 82kcal

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

Nutrition

Serving: 1slice | Calories: 82kcal | Carbohydrates: 1.4g | Protein: 2.2g | Fat: 7.2g