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Low Carb Sugar Free Lemon Pound Cake

Coffee With Kel
Keto-friendly low carb, sugar free lemon pound cake.
Prep Time 15 mins
Cook Time 40 mins
Course Dessert

Ingredients
  

  • 4 oz Cream Cheese (regular or 1/3 less fat) (softened)
  • 4 TBSP Butter (softened)
  • 3/4 cup Swerve granulated sweetener (Truvia also works)
  • 1 TBSP Lemon extract (or to taste - more or less to your liking)
  • 4 eggs
  • 2 cups Superfine almond flour
  • 2 tsp Baking powder (double acting, aluminum free)
  • 1 TBSP Lemon zest ( approximately one lemon)
  • Juice of one lemon

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease a 6-cup bundt pan. (This recipe is specifically for a smaller bundt pan, be sure it's a 6-cup and not a 10-12 cup bundt pan in order for this recipe to work.)
  • In your stand mixer, beat the cream cheese, Swerve and butter together. Let this mixture cream together to become light, fluffy, and well blended.
  • Add lemon extract, lemon zest, and lemon juice; mix well.
  • Add eggs, one at a time, until well blended.
  • Add sour cream and be sure all wet ingredients are well combined.
  • Add the almond flour and baking powder.
  • Your batter now needs to mix REALLY well. Let it beat and become light and fluffy.
  • Pour your batter into prepared, greased 6-cup bundt pan.
  • Bake at 350 for 40 minutes until a toothpick inserted in the top comes out clean.
  • After baking, let the cake sit in the bundt pan a 3-5 minutes and then turn out onto a plate to cool.

Notes

A few recipe notes:
  • This recipe works in a 6-cup bundt pan. This is a smaller bundt than standard, so please be sure you have the correct size for the recipe. 
  • Your cream cheese and butter should both be softened and at room temperature. 
  • You can use regular or 1/3 less fat cream cheese, but NOT fat-free.
    If you don't have Swerve, Truvia works well. I have also used Stevia in the Raw for baking and it worked as well. You might have to adjust measurements according to taste.  
  • Be sure your almond flour is super fine and use level cupfuls. 
  • I like to use heaping teaspoons of baking powder as a personal preference. 
  • This cake is delicious served with berries. You can also make a low carb whipped cream with heavy whipping cream and powdered Swerve to go over the top. 
https://www.coffeewithkel.com/202004/low-carb-sugar-free-lemon-pound-cake