I’m excited to share this keto lemon pound cake recipe with you guys!
When I find an alternative for bread, or cake that actually works and doesn’t take all day to do, I’m really excited about it.
This keto lemon pound cake is it.
It’s honestly a great copy cat Starbucks version, but it only has 4g net carbs per slice!
Let’s start off with the basics: this is a low carb, gluten-free, sugar-free treat.
I really like that the recipe doesn’t have that weird after taste you often get with sweeteners. My big litmus test is Bryan.
He really loved having this cake with some coffee in the morning and commented on the fresh lemon taste.
The recipe is extremely straight forward and results in an unbelievable pound cake.
The first step is to mix all of your dry ingredients together. Make sure that you remove any clumps from your dry ingredients so that they mix evenly.
Clumps will happen most with your almond flour, so make sure you’re using a finely milled version.
Next, you’re going to work your wet ingredients together. It’s really important to read the recipe card so you follow the instructions closely.
If not, your batter might not turn out properly.
One of the steps you want to pay careful attention to is creaming the butter, cream cheese and swerve.
This step is really important for 3 reasons.
- Whipping the butter softens it, and pushes air into the mixture resulting in a better rise of your loaf.
- You don’t want granulated crystals in your finished product.
- It makes the bread really tender and moist. The butter will incorporate more evenly, so you won’t be left with dry spots in your cake.
Your batter is going to start out looking like smooth, whipped butter.
When you mix the eggs, vanilla and lemon extract in, you’ll notice how the batter becomes more fluid. that’s a sign that you’re on the right track.
Normally, I’m not a fan of extract, but I use a lot of it in this recipe. The particular lemon extract works really well in this.
It’s not too sour and has a great fragrance. To get some fresh lemon taste, I do include some fresh lemon zest in this recipe. That balances out the flavor and makes the cake taste really fresh. The oils in the lemon peels also add something nice to the batter.
One other ingredient I used is poppy seeds. It’s up to you if you want to use them, but I thought they added a nice look and texture to the bread They’re a really fun element to work with.
I kept them in the pound cake only. I didn’t use them in the frosting. It’s up to you on how to add this element.
I hope you enjoy the recipe and have fun making it! The effort is worth it and results in a lovely cake.Print