Keto Lemon Pound Cake with Cream Cheese Frosting

Welcome to the world of delightful baking with our Keto Lemon Pound Cake with Cream Cheese Frosting! If you’re searching for a low-carb dessert that doesn’t skimp on flavor, you’re in the right place. This keto-friendly treat is light, zesty, and sure to satisfy your sweet tooth. More than just a cake, it’s a burst of lemony goodness topped with luscious cream cheese frosting. Perfect for gatherings or a sweet indulgence at home, this recipe is your ticket to healthy, decadent desserts.

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Introduction

Dive into a world where indulgence meets health with our Keto Lemon Pound Cake with Cream Cheese Frosting. Originating from classic American pound cakes, this keto variation maintains all the moist richness with a fraction of the carbs. By using almond flour and erythritol, this cake is not only delicious but also aligns with keto dietary needs. It’s a perfect choice for those who love both cheesecakes and keto desserts. Quick and easy to make, this cake will quickly become a staple in your baking repertoire.

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Ingredients for Keto Lemon Pound Cake with Cream Cheese Frosting

To make this flavorful Keto Lemon Pound Cake, you’ll need:

• 1 ½ cups almond flour
• ½ cup granulated erythritol
• ½ cup unsalted butter, softened
• 4 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
  
  For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• ½ cup powdered erythritol
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
  
  Substitutions: If you’re dairy-free, substitute butter with coconut oil and cream cheese with a dairy-free alternative.
  
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  How to Make Keto Lemon Pound Cake – Step by Step

  
  Step1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal later.
  
  Step2: In a large bowl, cream together softened butter and granulated erythritol until light and fluffy. This ensures the cake stays moist.
  
  Step3: Add eggs one at a time, beating well with each addition. Incorporate the lemon juice, zest, and vanilla extract for a burst of flavor.
  
  Step4: In another bowl, mix almond flour, baking powder, and salt. Gradually combine with the wet ingredients, stirring until just combined.
  
  Step5: Pour the batter into the prepared pan, smoothing the top for even baking.
  
  Step6: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  
  Step7: Meanwhile, prepare your frosting. Beat cream cheese and butter until smooth. Gradually add powdered erythritol, lemon juice, and vanilla. Mix until fluffy.
  
  Step8: Once the cake is completely cool, spread the frosting evenly atop the cake. Slice, serve, and enjoy your keto-friendly creation!
  
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  Helpful Tips for Keto Lemon Pound Cake

   

• Fresh Ingredients: Use fresh lemons for juice and zest; it significantly enhances the cake’s flavor.
• Room Temperature Ingredients: Ensure butter and cream cheese are softened for smoother blending.
• Cooling Is Key: Allow the cake to cool properly before frosting to prevent the frosting from melting.
  
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  Cooking Tips for the Best Keto Lemon Pound Cake

   

• Use Confectioners’ Erythritol: For smooth frosting, use powdered erythritol as it blends effortlessly with other ingredients.
• Baking Consistency: Ensure even mixing and avoid over-mixing the batter to keep your cake light and fluffy.
  
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  Serving Suggestions for Keto Lemon Pound Cake

  
  Enhance your Keto Lemon Pound Cake experience by serving it alongside a hot cup of coffee or your favorite herbal tea for a delightful afternoon treat. A sprinkle of fresh lemon zest on top adds a lovely aesthetic, while fresh berries offer a touch of natural sweetness without adding carbs.
  
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  Nutritional Information

  
  Our Keto Lemon Pound Cake with Cream Cheese Frosting is not only delicious but also a healthful choice, fitting seamlessly into a low-carb diet.
  
  

  Nutritional Information (per serving):

   

• Calories: 326 kcal
• Fat: 30 g
• Carbohydrates: 6 g
• Protein: 8 g
• Fiber: 3 g
  
  Rich in healthy fats and low in carbs, this cake is perfect for anyone seeking a delicious keto-friendly dessert option.
  
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  Storage and Leftovers for Keto Lemon Pound Cake

  
  Once cooled and frosted, store any leftovers of this Keto Lemon Pound Cake in an airtight container in the refrigerator for up to five days. For longer storage, freeze slices separated by parchment paper in an airtight container for up to three months. When ready to serve, simply thaw in the refrigerator and enjoy!
  
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  Frequently Asked Questions (FAQs) for Keto Lemon Pound Cake

   

  1. Can I substitute almond flour for coconut flour?
     Yes, but use only 1/3 cup of coconut flour due to its higher absorbency, and adjust liquids as needed.
     
     
  2. How can I make this cake dairy-free?
     Use coconut oil in place of butter and a vegan cream cheese substitute for the frosting.
     
     
  3. Can I add other flavors to this cake?
     Incorporating blueberries or poppy seeds can add interesting textures and flavors.
     
     
  4. How long does it stay fresh?
     Stored properly in the fridge, this cake can remain fresh for up to five days.
     
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