Lemon pound cake Keto
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 174.9
- Total Fat: 15.6 g
- Cholesterol: 97.7 mg
- Sodium: 163.2 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.2 g
- Protein: 5.7 g
View full nutritional breakdown of Lemon pound cake Keto calories by ingredient
Introduction
this makes a great pound cake! I love it's versatility. I can switch the extract to vanilla for vanilla pound cake. I've also made a cinnamon, butter (TBSp) and Splenda (TB) swirl and dropped it on top and used a knife to make swirls and made cinnamon cake! this makes a great pound cake! I love it's versatility. I can switch the extract to vanilla for vanilla pound cake. I've also made a cinnamon, butter (TBSp) and Splenda (TB) swirl and dropped it on top and used a knife to make swirls and made cinnamon cake!Number of Servings: 10
Ingredients
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1 cup nature's eats blanched almond flour
1/4 cup milled flax seed
1 tsp Baking Powder
.75 cup Splenda Baking Granules (by MOOKIELJW)
0.25 tsp Mortons Sea Salt (by LILBHOWARD)
4 large Egg, fresh, whole, raw
3.5 oz Cream Cheese
4 tbsp Butter, unsalted
1 tsp Pure Lemon Extract (by MOKONA)
Tips
I have switched out the lemon extract with lemon juice and it comes out great. adding the Flax seed adds fiber. which helps if you are Keto.
Directions
preheat oven to 350 degrees, Grease your pan well.
1 In a Med. bowl and Almond flour, baking powder, salt set aside
2 In another bowl blend on high, butter and Splenda. I use a hand held beater. Make sure to beat until fluffy, and well blended.
3 Next add cream cheese and vanilla mix well.
4. Add eggs, one at a time, be sure to mix well after each one.
5 Last, add your dry ingredients, bit by bit. again mix well.
6 You can pour into your pan. I use a 6 X 10 pyrex and cook for 25 min. you can use an 8 in loaf pan and cook for 30 - 40 min. cake is done when toothpick inserted comes out clean.
7 If making cupcakes bake for 20 - 25 min. this makes 12 cupcakes.
Serving Size: I use a 6" X 10" pan and cut 10 , 2 1/4 X 3 pieces
Number of Servings: 10
Recipe submitted by SparkPeople user ALITA_M.
1 In a Med. bowl and Almond flour, baking powder, salt set aside
2 In another bowl blend on high, butter and Splenda. I use a hand held beater. Make sure to beat until fluffy, and well blended.
3 Next add cream cheese and vanilla mix well.
4. Add eggs, one at a time, be sure to mix well after each one.
5 Last, add your dry ingredients, bit by bit. again mix well.
6 You can pour into your pan. I use a 6 X 10 pyrex and cook for 25 min. you can use an 8 in loaf pan and cook for 30 - 40 min. cake is done when toothpick inserted comes out clean.
7 If making cupcakes bake for 20 - 25 min. this makes 12 cupcakes.
Serving Size: I use a 6" X 10" pan and cut 10 , 2 1/4 X 3 pieces
Number of Servings: 10
Recipe submitted by SparkPeople user ALITA_M.