keto lemon pound cake
- 5 eggs - at room temperature
- 3/4 cup sugar free crystal sweetener monk fruit, erythritol or xylitol (150g)
- 1/2 cup melted coconut oil or melted butter (120 ml)
- 2 cups almond flour (220 g)
- 1/4 cup coconut flour (35 g)
- 1 tablespoon baking powder
- 1/4 cup lemon juice (60 ml)
- 1/2 tablespoon lemon zest - optional
LEMON GLAZING
- 1 cup powdered erythritol
- 2 tablespoon lemon juice
INSTRUCTIONS
- Preheat oven to 180C (350F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the pound cake don't stick to the pan. Set aside.
- In a medium mixing bowl, whisk together eggs, sugar free crystal sweetener, melted coconut oil (or butter) and lemon juice. Make sure that your coconut oil is not burning hot or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at same temperature, think room temperature especially the eggs and lemon juice. Cold ingredients, just out of the fridge will solidify the coconut oil creating oil lumps. Otherwise use melted butter to prevent this to happens. Set aside.
- In a different large mixing bowl, whisk together the almond flour, coconut flour and baking powder. Stir to evenly combine the flours.
- Pour the liquid ingredients onto the dry ingredients.
- Stir all the ingredients together with a baking spoon until it forms a consistent cake batter with no lumps. Combine for at least 2 minutes to make sure the coconut flour fiber absorb the moisture.
- Transfer the cake batter onto the loaf pan. Make sure you are using the same loaf pan size or it will impact your baking time.
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