Low Carb Lemon Pound Cake
Indulge in the tangy-sweet delight of our Low Carb Lemon Pound Cake. This delectable dessert is a testament to the fact that you can enjoy the rich, buttery essence of a classic pound cake while keeping your carb intake in check.
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Preheat the Oven: Preheat your oven to 350°F (176°C). Grease a standard-size loaf pan or line it with parchment paper for easy removal.
Prepare the Dry Ingredients: In a mixing bowl, whisk together the almond flour, baking powder, salt. and sweetener.
Add in the Wet Ingredients: To the same mixing bowl add in 4 whisked eggs, the butter, the sour cream, the lemon juice, and lemon zest. Mix everything together well until evenly mixed.
Transfer to the Pan: Pour the pound cake batter into the prepared loaf pan, spreading it evenly.
Bake: Bake in the preheated oven for about 45-55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Allow the pound cake to cool in the pan for about 15-20 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
Cool: Allow the pound cake to cool in the pan for about 15-20 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
Slice and Serve: Once the glaze has set, slice the Keto Lemon Pound Cake into servings and enjoy!
Serving: 1gCarbohydrates: 3.7gProtein: 5.3gFat: 17.7gSaturated Fat: 8.4gCholesterol: 122mgSodium: 398mgFiber: 0.9gSugar: 0.7gCalcium: 130mgIron: 1mg
Keyword keto lemon pound cake, lemon pound cake