Easy Lemon Pound Keto Cake
This is an incredible experience for all of your senses- this fluffy and moist cake is something that you must try if you are in keto. The creativity behind this recipe is inspired by the 19th-century pound cakes that rose in popularity rapidly throughout the world. This is an original American recipe and, traditionally, is very rich in fat and taste.
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Of course, this cake is great for anybody who is in ketosis. The net carb is around 3.6g per slice which makes this cake an awesome dessert for you and your family. This cake can be part of your dinner menu even for occasions when your companions are not following a keto or any other diet.
EASY LEMON POUND KETO CAKE
This recipe is also great for lemon lovers. The lemon taste is the base of this pound cake, together with the other traditional ingredients. You must know that this recipe is gluten-free and you won't be using only grain-free products. Make sure you have high-quality products so you will secure the good texture and structure of your lemon pound cake.
INGREDIENTS
- 1/2 cup / 120g butter melted
- 5 eggs large, separated, room temperature
- 1/2 cup / 120g yoghurt room temperature
- 5 tbsp lemon juice roughly 2 lemons
- 2 tbsp lemon zest zest of 2 lemons
- 2 cups / 200 g almond flour or ground almonds
- 1/3 cup / 45g coconut flour
- 3 tsp baking powder
- 2/3 cup / 120g Lakanto Classic Monkfruit Sweetener (recommended, but you can use any high-quality sugar-free sweetener)
- pinch of salt optional
- Coconut butter drizzle
- 3 tbsp / 35g coconut butter
- 1/2 tbsp coconut oil
- 1/4 tsp vanilla extract
- optional – decorate with 1 tsp lemon zest and lemon slices
HOW TO PREPARE
First, you need to create the batter for the cake. Melt the butter in the microwave just to warm it up. Add the egg yolks and whisk with an electric mixer, while mixing add the yoghurt and the lemon juice. Place the substance in another mixing bowl and stir nicely until you have a smooth homogenous substance.
Then, add some of the lemon zest and save the rest for decoration. When this is done, fold the egg whites carefully through the batter and use a spatula to smoothly spread the egg whites all over the mixture. However, do not over-mix because you will ruin the well-combined strong batter.
Pour the batter into the bundt tin and carefully level the top with a spatula. Then, the last step is baking and decorating. Put the tin inside the oven and bake for about 45-50 minutes over 350F heat.
Once the cake is baked, melt coconut butter in another bowl and stir the vanilla extract. Pour the combination over the top of the cake. Optionally, you can add lemon zests and slices.