keto recipes

Keto Lemon Pound Cake With Cream Cheese Cake

INGREDIENTS

KETO POUND CAKE

  • 8 oz cream cheese
  • 8 eggs
  • 1/2 cups butter, softened
  • 1 1/2 cups sweetener, Swerve, or other equivalents
  • 1 tsp vanilla extract
  • 2 tsp lemon extract, (can alternatively use 5-6 drops of lemon oil)
  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tbsp lemon zest (optional for extra lemon flavor)

LEMON CREAM CHEESE FROSTING

  • 3 oz cream cheese, room temperature
  • 1/3 cup heavy cream
  • 2 tbsp powdered sweetener (Swerve Confectioners or other)
  • 1/2 tsp lemon extract

INSTRUCTIONS

KETO POUND CAKE

  1. Preheat the oven to 325 degrees Fahrenheit and line a loaf pan with buttered parchment paper.
  2. In a blender, place the cream cheese, butter, eggs, sweetener, vanilla, and lemon extract. Blend from slow to high for about 40 seconds or until completely combined.
  3. Take a large bowl and whisk together the coconut flour, almond flour, salt, and baking powder.
  4. Pour the wet ingredients into the almond flour mixture and combine well with a spatula until no lumps remain.
  5. Pour into the loaf pan and bake for 1 hour and 15 minutes or until a toothpick comes out clean.

LEMON CREAM CHEESE FROSTING

  1. Use a hand mixer to mix all ingredients until smooth. Spread over the top of the pound cake when completely cooled
close Close(X)