TPH Keto Lemon Pound Cake Recipe

keto

Lemon

Pound cake

Yield: 10 servings, 10 slices

Serving Size: 1 slice

1/4 cup (66g) warm butter (or vegan butter alternative)
1/2 cup (108g) cream cheese (or vegan cream cheese sub, or cashew cream --see below for recipe--)
1/2 cup (95g) allulose (or tagatose)
1/2 cup (90g) keto baking sweetener (any erythritol-based sweetener, or more allulose)
4 large (50-53g each) eggs (pasture-raised / free-range)
1.5 tsp (7ml) vanilla extract (or 3/4 tsp of almond flavoring)
1 Tbsp (15ml) lemon juice (or other citrus juice)
2 Tbsp fresh lemon zest (1 Tbsp packed, or other citrus zest)
1.5 cup (150g) superfine almond flour (sifted! this makes a big difference)
1/3 cup (28g) coconut flour (or oat fiber, or unsweetened protein powder)
2 tsp baking powder
(optional) 1/2 tsp xanthan gum (or 1 tsp guar gum)

Icing:

1 cup (85g) powdered keto sweetener (I ground up plain erythritol in a food processor)
1 Tbsp (15ml) whipping cream (or coconut milk, or water)
1 Tbsp (15ml) lemon juice

Directions:

1. First preheat the oven to 163C/ 325F, prep your loaf pan with baking parchment or a non-stick silicone baking sheet, or you can lightly grease it and then dust very lightly with some coconut flour (tap the pan upside down to dump out excess).

2. First, mix together the warm cream cheese and butter until smooth. Next add the sweeteners, vanilla, lemon juice, and lemon zest. Once all that has been incorporated, add the egg and mix well. Sift over the remaining ingredients, mix well, then scoop into the prepared pan. Smooth out the top and tap the pan to pop any large bubbles.

3. Bake for 45-60 minutes, checking at the 40-minute mark to see if the top has browned yet. The top should be a darker golden brown, not light brown.

4. Let cool for 15 minutes in the pan, then turn out on to a cooling rack, pour over the icing, and let cool fully to room temperature. Can be eaten warm, but wait for it to cool at least that first 15 minutes as the structure will change straight out of the oven. Best stored frozen, pre-sliced.

NOTES:

--Sifting the almond flour makes a big difference, as does using superfine flour as opposed to "ground almonds".

--You can use all erythritol or other keto baking sweetener, but allulose or tagatose really will improve the moisture and taste of the pound cake, there will also be less cooling aftertaste.

--Other citrus fruit will also work for this recipe, but skip the juice if using orange or other higher-sugar citrus, instead just use the zest and maybe a natural flavoring that matches.

INGREDIENT SOURCING:

Powdered Erythritol: https://amzn.to/2JnVpnE

Allulose: https://amzn.to/2sFH3YH

Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825

Dairy-free Cream Cheese Recipe: https://www.connoisseurusveg.com/cashew-cream-cheese/

Lemon Flavoring: https://amzn.to/2XtSyQc

Butter-flavored Coconut Oil: https://amzn.to/2XhmcYv

Superfine Almond Flour: https://amzn.to/2H4N86h

Coconut Flour: https://amzn.to/2vh0gng

Oat Fiber: https://amzn.to/2H1779N

Xanthan Gum: https://amzn.to/2JqidXf

Guar Gum: https://amzn.to/2LArwQW

Vanilla Extract: https://amzn.to/2XgBsFX

Vanilla Bean Powder: https://amzn.to/2uclToy

Sea Salt: https://amzn.to/2xYwRzt

EQUIPMENT USED:

Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z

Kitchen Scale: https://amzn.to/2LjURAm

Loaf Pan: https://amzn.to/2NCLZqw

Baking Parchment: https://amzn.to/2rpTKVY

Pyrex Glass Bowl Set: https://amzn.to/2u8RGXE

Heat-Safe Metal Cooling Rack: http://amzn.to/2FRdCqH

Measuring Cups: https://amzn.to/2G8EzrT

Angled Liquid Measuring Cup: https://amzn.to/2uV3ugi

Magnetic Measuring Spoons: https://amzn.to/2QVq6U5

Micro Measuring Spoons: https://amzn.to/2K9W7ap
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)

ADVERT ALERT:

Yup, all those links up there are affiliate links which means you can support my work by buying stuff through those links! It is of course not required and I still encourage everybody to do your own research on what products to use. None of those are brand-sponsored links, I don't have any affiliation with those individual companies, it's just Amazon who pays me a tiny tiny percentage of what y'all buy on Amazon if you choose to use those links because they like that I send you to their site. If this affiliate program didn't exist I would still show y'all these links because it's useful to know where I source my ingredients and tools. Currently with 50k subscribers this affiliate program makes me between $70-$100 USD per month, which just about covers my ingredient costs. If you want to more directly support my work, join as a Patreon member to get behind-the-scenes access, or buy one of my eCookbooks, or the FREE option is to just share my youtube channel with everyone you think might like it. Sharing helps me grow better than anything else. :)

TPH KETO DESSERTS

keto

Lemon

Pound cake

Directions:

1. First preheat the oven to 163C/ 325F, prep your loaf pan with baking parchment or a non-stick silicone baking sheet, or you can lightly grease it and then dust very lightly with some coconut flour (tap the pan upside down to dump out excess).

3. Bake for 45-60 minutes, checking at the 40-minute mark to see if the top has browned yet. The top should be a darker golden brown, not light brown.

4. Let cool for 15 minutes in the pan, then turn out on to a cooling rack, pour over the icing, and let cool fully to room temperature. Can be eaten warm, but wait for it to cool at least that first 15 minutes as the structure will change straight out of the oven. Best stored frozen, pre-sliced.

NOTES:

--Sifting the almond flour makes a big difference, as does using superfine flour as opposed to "ground almonds".

--You can use all erythritol or other keto baking sweetener, but allulose or tagatose really will improve the moisture and taste of the pound cake, there will also be less cooling aftertaste.

--Other citrus fruit will also work for this recipe, but skip the juice if using orange or other higher-sugar citrus, instead just use the zest and maybe a natural flavoring that matches.

ABOUT TPH

keto

Lemon

Pound cake

Directions:

1. First preheat the oven to 163C/ 325F, prep your loaf pan with baking parchment or a non-stick silicone baking sheet, or you can lightly grease it and then dust very lightly with some coconut flour (tap the pan upside down to dump out excess).

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3. Bake for 45-60 minutes, checking at the 40-minute mark to see if the top has browned yet. The top should be a darker golden brown, not light brown.

​

4. Let cool for 15 minutes in the pan, then turn out on to a cooling rack, pour over the icing, and let cool fully to room temperature. Can be eaten warm, but wait for it to cool at least that first 15 minutes as the structure will change straight out of the oven. Best stored frozen, pre-sliced.

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NOTES:

--Sifting the almond flour makes a big difference, as does using superfine flour as opposed to "ground almonds".

--You can use all erythritol or other keto baking sweetener, but allulose or tagatose really will improve the moisture and taste of the pound cake, there will also be less cooling aftertaste.

--Other citrus fruit will also work for this recipe, but skip the juice if using orange or other higher-sugar citrus, instead just use the zest and maybe a natural flavoring that matches.

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