Try this Low Carb Lemon Pound Cake Keto Friendly Recipe.
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 8 oz cream cheese
- 1.5 tsp vanilla extract
- 1 tsp lemon extract
- 2.5 cups almond flour
- 8 whole eggs (set out at room temperature)
- 1.5 tsp baking powder
- 3 tbsp heavy whipping cream
- 1/2 cup kerrygold butter
- 1.5 cups swerve powdered sugar substitute
- lemon frosting ingredients:
- 1/4 cup powdered swerve sugar substitute
- Carbohydrate 4.26832472139112 g
- Cholesterol 17.82505020275 mg
- Fat 12.7040897083101 g
- Fiber 1.79338018030425 g
- Protein 4.24185929687648 g
- Saturated Fat 3.64882002390875 g
- Serving Size 1 1 Serving (39g)
- Sodium 54.2931668504049 mg
- Sugar 2.47494454108687 g
- Trans Fat 1.12503259779749 g
- Calories 143 calories
Step-by-step
- In a medium size bowl, cream together the butter and Swerve sweetener until it's a smooth consistency.
- Add the cream cheese and continue mixing it until the ingredients are fully blended together.
- Add the eggs, vanilla extract and lemon extract and continue mixing it with the hand mixer until all ingredients are blended together.
- Finally, add the almond flour, baking powder, and salt and mix until there are no clumps in the batter.
- Preheat the oven to 350 degrees.
- Pour the batter into two mini bread pans on one regular size bread loaf pan.
- Pour the batter into two mini bread pans on one regular size bread loaf pan. Make sure to spray the loaf pans with a non-stick cooking spray first.
- Bake the 3 mini loaf pans for about 35 minutes or one loaf pan for about 60 minutes. You want to stick a toothpick (or knife) in the center of the lemon poundcake loaf to test to make sure the middle is done. When you remove the toothpick, it should be clean. If there is any batter on it, it needs to bake for a bit longer.
- When the pound cake is baking, start making the lemon frosting.
- In a medium size bowl, combine the Swerve powdered sugar substitute, vanilla extract and heavy whipping cream. Use a hand mixer and blend it on high until all the ingredients are smooth and creamy.
- Wait until the pound cake has completely cooled before you apply the frosting or else it will melt.
Almond flour lacks gluten, which means the structural integrity of this cake relies entirely on the eight room-temperature eggs. Egg proteins coagulate during baking to form a stable thermal network that traps expanding gases from the baking powder. If the eggs are cold when added to the creamed butter and sweetener, they will resolidify the fat and cause the emulsion to break, resulting in a dense and greasy crumb. Using eggs at ambient temperature ensures smooth integration and proper aeration when beaten with a hand mixer.
Cream cheese introduces moisture and dense dairy solids that compensate for the dryness typical of nut-flour batters. Because almond flour absorbs significantly more liquid than standard wheat flour, the combination of cream cheese, butter, and heavy whipping cream prevents the interior from becoming chalky. Whisking the butter and erythritol sweetener thoroughly incorporates microscopic air pockets into the fat phase, which the chemical leavening agents expand further inside the 350 degree oven.
Bake time scales directly with vessel dimensions and depth rather than total mass alone. Distributing the batter across three mini loaf pans requires approximately 35 minutes in the oven, whereas a single standard loaf pan extends the baking window to roughly 60 minutes due to thermal penetration limits. Piercing the thickest part of the loaf with a wooden toothpick provides the final doneness metric; the insertion must emerge free of wet batter residue to signal complete starch gelatinization and protein setting.
Applying the heavy cream and sweetener glaze requires patience, as warm fat melts icing instantly. Letting the baked cake sit on a wire rack until its internal temperature drops to room temperature guarantees that the icing adheres uniformly without liquefying. Store leftovers in a sealed container in the refrigerator for up to five days, or freeze individual slices between layers of parchment paper for longer preservation.
