Keto Lemon Burst Pound Cake with Creamy Twist

Keto Lemon Pound Cake With Cream Cheese – A Delightful Low-Carb Dessert

If you’re following a keto diet and craving a delicious dessert that won’t derail your carb intake, this Keto Lemon Pound Cake with Cream Cheese is the perfect treat for you. Bursting with tangy lemon flavor and moist richness, this cake is made with keto-friendly ingredients that won’t compromise your nutritional goals.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices

Nutrition Values (per slice):

  • Calories: ~220 kcal
  • Fat: 18g
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Net Carbs: 3g
  • Protein: 7g

Ingredients:

For the cake:

  • 2 cups almond flour
  • 1/2 cup butter, softened
  • 4 oz cream cheese, softened
  • 3/4 cup powdered erythritol (or preferred keto-friendly sweetener)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For the lemon glaze:

  • 1/4 cup powdered erythritol (or other keto-friendly sweetener of choice)
  • 2 tablespoons lemon juice

Instructions:

  1. Preheat your oven to 325°F (165°C). Line a regular loaf pan with parchment paper and grease it.
  2. In a mixing bowl, combine the almond flour, baking powder, and salt. Set aside.
  3. In a separate large mixing bowl, beat together the softened butter, cream cheese, and powdered erythritol until smooth and creamy.
  4. One at a time, add the eggs, beating well after each addition. Combine the vanilla essence, lemon zest, and lemon juice in a mixing bowl.
  5. Gradually add the dry almond flour mixture to the wet ingredients, mixing until a smooth batter forms.
  6. Smooth the top of the batter into the prepared loaf pan.
  7. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean.
  8. Once baked, remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then the cake should then be gently transferred to a wire rack to cool entirely.
  9. For the lemon glaze, mix together the powdered erythritol and lemon juice until smooth. After the cake cools, drizzle the glaze on top.
  10. Allow the glaze to set for a few minutes before slicing and serving.

Tips:

  • Make sure to use powdered erythritol for both the cake and the glaze to achieve a smoother texture.
  • You can adjust the lemon juice and zest according to your taste preferences.
  • To enhance the presentation, garnish with additional lemon zest or thin lemon slices.

Indulge in this Keto Lemon Pound Cake with Cream Cheese as a guilt-free dessert or a delightful afternoon snack. With its low carb count and delectable flavors, it’s bound to become a favorite in your keto recipe collection. Enjoy every moist and lemony bite while staying true to your nutritional goals!

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