Keto Lemon Pound Cake Recipe
This keto lemon pound cake is fuss free and easy to make with just 3.3g net carbs per slice! It's rich and moist with an irresistible texture and fresh, citrusy flavor.
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Ingredients
- 2 cups Almond Flour
- ⅔ cup Greek Yogurt
- ⅓ cup Low Carb Sugar Substitute
- 1 Lemon juice and zest
- 3 medium Eggs
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
Instructions
- Preheat the oven to 325°F (165°C) and grease and line a 9×5-inch loaf pan with baking paper.
- In a large mixing bowl combine the almond flour with the yogurt, erythritol, lemon juice and lemon zest, eggs, baking powder and a pinch of salt. Whisk to get a smooth batter.
- Transfer the batter into the pan and bake in the preheated oven for 45-50 minutes.
- Allow to cool completely, remove from the pan and serve at room temperature.
Notes
Net Carbs: 3.3g
Nutrition
Serving: 1slice | Calories: 108kcal | Carbohydrates: 4.4g | Protein: 7.1g | Fat: 7.1g | Saturated Fat: 1.4g | Cholesterol: 83mg | Sodium: 142mg | Potassium: 323mg | Fiber: 1.1g | Sugar: 1.2g | Calcium: 143mg | Iron: 1mg | Net Carbs: 3.3g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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