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Keto Lemon Pound Cake

Keto Lemon Pound Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 273
Ingredients Method Notes

Ingredients
  

  • 2 cups super-fine blanched almond flour
  • 1/4 cup coconut flour
  • 1 cup granulated erythritol sweetener (such as Swerve)
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter, softened
  • 4 large eggs, at room temperature
  • 1/2 cup full-fat sour cream
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9x5 loaf pan with parchment. Whisk almond flour, coconut flour, baking powder, and salt together.
  2. Beat butter and sweetener on medium for 2 to 3 minutes until pale and fluffy.
  3. Beat in eggs one at a time, then mix in sour cream, lemon zest, lemon juice, and vanilla.
  4. Fold the dry mixture into the wet in two additions just until combined. Scrape into pan, smooth top, and bake 50 to 55 minutes until golden and a toothpick comes out with a few moist crumbs.
  5. Cool in the pan 15 minutes, lift out, and cool fully on a rack before slicing.

Notes

Cooling time is not included in the prep or cook time. The crack on top is normal and part of the pound cake charm. If you want a little extra shine, brush the warm top with a thin coat of melted butter.