Keto Lemon Pound Cake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 410.4
- Total Fat: 38.2 g
- Cholesterol: 210.8 mg
- Sodium: 201.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.0 g
- Protein: 13.0 g
View full nutritional breakdown of Keto Lemon Pound Cake calories by ingredient
Introduction
Keto Lemon Pound Cake Keto Lemon Pound CakeNumber of Servings: 10
Ingredients
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Pound Cake:
1.5 cups Almond Flour
0.50 cup Butter, unsalted
1 Cup Splenda
8 oz Cream Cheese
8 large Egg, fresh, whole, raw
1.50 tsp Baking Powder
6 tbsp Heavy Whipping Cream
1 tsp Vanilla Extract
1/2 tsp Salt
Glaze:
1/2 cup Splenda
6 tbsp heavy whipping cream
1 tsp Lemon Extract
1 tsp Vanilla Extract
Directions
Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and Splenda.
Cream together the butter and Splenda and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
In a medium sized bowl, mix together the almond flour, baking powder, and salt.
Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
Pour batter into a loaf pan. Bake for 60 minutes at 350F or until smooth in the middle with a toothpick.
If creating a glaze, blend together the powdered Splenda, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.
Serving Size: 10
Cream together the butter and Splenda and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
In a medium sized bowl, mix together the almond flour, baking powder, and salt.
Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
Pour batter into a loaf pan. Bake for 60 minutes at 350F or until smooth in the middle with a toothpick.
If creating a glaze, blend together the powdered Splenda, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.
Serving Size: 10