This recipe is designed to teach everyone how to make easy keto lemon poundcake
Course Dessert
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Servings 16slices
Calories 82kcal
Ingredients
120gramscoconut flour (1 cup)
15gramsbaking powder (1 TBS)
1gramsalt (1/4 tsp)
120gramsgranulated sweetener of choice, adjust to taste (2/3 cup)I used classic monkfruit sweetener
4largeeggs, room temperature
1/2cupbutter, melted and cooled
120gramsplain yogurt or sour cream, room temperature (1/2 cup)
15mllemon juice, room temperature (1 TBS)
8gramsvanilla extract, adjust to taste (2 tsp) optional
Optional Lemon Glaze
64gramspowdered sweetener of choice, more or less depending on desired consistencyI used powdered monkfruit allulose blend
1TBSlemon juice, room temperature
1tspvanilla 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