Keto Lemon Pound Cake
If you're craving something sweet, zesty and low carb, this keto lemon pound cake is about to be your new favorite. It's soft, moist and full of bright, fresh lemon flavor.
Perfect for breakfast, dessert or a snack, on its own or with a sugar-free glaze. It's sugar-free and gluten-free.
Video tutorial: https://youtu.be/lxf3S4XrYbU
Keto Lemon Pound Cake
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 8 large eggs, room temperature, separated
- 1/2 cup unsalted butter, softened
- 1 cup sweetener
- 1 cup nonfat Greek yogurt
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper.
- Whip the egg whites to stiff peaks.
- Beat the butter and sweetener until smooth and fluffy. Mix in the egg yolks, Greek yogurt, lemon zest, vanilla and lemon juice until smooth.
- Add the almond flour, coconut flour, baking powder and salt.
- Fold in the egg whites and pour the batter into the loaf pan.
- Bake 60–75 minutes, until a toothpick in the middle comes out clean. If the top browns too quickly, tent loosely with foil after an hour.
- Cool in the pan about 15 minutes, then on a wire rack until completely cool. Slice and enjoy!