Low Carb-Keto, Gluten Free, Sugar Free Friendly Recipe
I loved ordering a tall hot drink and a slice of the Lemon Pound Cake at Starbucks but since needing to go gluten-free and keto I have been missing it. This low carb keto Lemon Pound Cake is the perfect treat for my Starbucks Lemon Bread cravings. It’s a super moist
Lemon Pound Cake Recipe
1/2 cup of softened butter
6 oz cream cheese
2/3 cup of sweetener (I use Swerve. I like the taste best for baking)
1/2 cup of fresh lemon juice (about 1 large lemon)
zest of 1 lemon
1 tsp of vanilla extract
2 cups of almond flour ( this is the almond flour I use)
1 1/2 tsp of baking powder
a pinch of salt ( I use pink salt in all my baking and cooking)
1 cup of powdered sweetener (I use the powdered Swerve)
1/4 cup of heavy cream
1 tbs of fresh lemon juice
Preheat oven to 350 degrees. In a large mixing bowl combine sweetener, butter, cream cheese. and eggs. Cream together. Add vanilla, lemon juice, lemon zest, salt, and baking powder mix until combined. Then add almond flour. Grease a loaf pan. I use this coconut oil spray. Add batter to pan and bake for 35 min and test. The side will slightly pull away for the pan when done.
Once cooled mix together ingredients for glaze and drizzle over the top of your cake.
It’s such a delicious moist lemon cake!