Keto Lemon Pound Cake

The keto diet has gained immense popularity in recent years, captivating health enthusiasts and dessert lovers alike. This low-carb lifestyle emphasizes high-fat and moderate protein intake while drastically reducing carbohydrates, making it a favorite among those looking to shed pounds, improve mental clarity, and stabilize blood sugar levels. However, the challenge many face while on a keto diet is finding desserts that satisfy their sweet tooth without derailing their dietary goals. Enter the Zesty Keto Lemon Pound Cake – a delightful, guilt-free option that perfectly balances flavor and nutrition.

Discover the delicious world of keto baking with this Zesty Keto Lemon Pound Cake recipe! This low-carb treat combines refreshing lemon flavor with a moist, tender crumb, making it a perfect guilt-free dessert for any occasion. Simple to prepare with ingredients like almond flour and erythritol, it's suitable for both keto followers and dessert lovers. Enjoy it plain, with berries, or topped with a light glaze for a delightful twist on a classic favorite!

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Ingredients

1 ½ cups almond flour

½ cup erythritol or your preferred keto sweetener

½ cup unsalted butter, softened to room temperature

4 large eggs

¼ cup sour cream

Zest of 2 large lemons

¼ cup fresh lemon juice

1 teaspoon baking powder

½ teaspoon sea salt

1 teaspoon vanilla extract

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with butter or lining it with parchment paper to ensure easy removal of the cake after baking.

Mix Dry Ingredients: In a medium-sized mixing bowl, combine the almond flour, erythritol, baking powder, and sea salt. Whisk these dry ingredients together until they are well mixed and there are no lumps.

Cream Butter and Sweetener: In a large mixing bowl, place the softened butter along with the erythritol. Using an electric mixer set to medium speed, cream the butter for about 2-3 minutes, or until it becomes fluffy and light in color.

Incorporate the Eggs: Add the eggs to the butter mixture one at a time. Beat well after each addition, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl periodically to ensure even mixing.

Mix in the Wet Ingredients: Next, add the sour cream, lemon zest, fresh lemon juice, and vanilla extract to the butter mixture. Mix on low speed until all the wet ingredients are fully blended, creating a smooth mixture.

Combine Both Mixtures: Gradually add the dry ingredient mixture into the bowl with the wet mixture. Fold the ingredients together with a spatula or gently mix on low speed until just combined. Be careful not to overmix, as this can make the cake dense.

Transfer to the Loaf Pan: Pour the batter into the prepared loaf pan. Use a spatula to carefully smooth the top of the batter, ensuring an even surface.

Bake the Cake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.

Cool the Cake: Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. After that, carefully transfer it to a wire rack to cool completely.

Serve and Enjoy: Once completely cooled, slice the pound cake. It is delicious on its own or can be served with a dollop of whipped cream or a light lemon glaze made by mixing lemon juice with powdered erythritol.

Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8 slices

Presentation Tips: For an extra touch, dust the top of the pound cake lightly with powdered erythritol before serving, and garnish with thin lemon slices or fresh berries for a pop of color!