full Keto Lemon Pound Cake recipe , with proper measurements and instructions.
🍋 Keto Lemon Pound Cake
🧁 Ingredients
Cake:
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1/2 cup coconut flour
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1 tablespoon baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup powdered keto sweetener (erythritol or monk fruit blend)
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4 large eggs (room temperature)
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1/4 cup lemon juice (freshly squeezed)
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1 tablespoon lemon zest
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1/4 cup unsweetened almond milk
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1 teaspoon vanilla extract
Lemon Cream Cheese Frosting (optional but recommended):
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4 oz cream cheese, softened
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1/4 cup unsalted butter, softened
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1/2–3/4 cup powdered keto sweetener (to taste)
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1–2 tablespoons lemon juice
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1/2 teaspoon vanilla extract
👩🍳 Instructions
1️⃣ Prepare
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Preheat oven to 350°F (175°C).
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Line or grease a loaf pan (8×4 or 9×5).
2️⃣ Mix Dry Ingredients
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In a bowl, whisk together coconut flour, baking powder, and salt.
3️⃣ Cream Butter & Sweetener
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In a separate bowl, beat softened butter and sweetener until light and fluffy (2–3 minutes).
4️⃣ Add Eggs
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Add eggs one at a time, mixing well after each.
5️⃣ Add Flavor & Liquids
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Mix in lemon juice, lemon zest, almond milk, and vanilla.
6️⃣ Combine
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Gradually add dry ingredients into wet mixture.
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Let batter sit 2–3 minutes (coconut flour thickens as it absorbs moisture).
7️⃣ Bake
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Spread batter evenly in loaf pan.
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Bake 40–50 minutes, until golden and a toothpick comes out clean.
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Cool completely before frosting.
🍰 Frosting
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Beat cream cheese and butter until smooth.
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Add sweetener and mix until fluffy.
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Add lemon juice and vanilla. Beat until creamy.
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Spread over completely cooled cake.
⏳ Storage
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Store in refrigerator up to 5 days.
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Freezes well for up to 2 months.
If you’d like, I can also calculate macros per slice for you 😊