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Description
A delicious sugar-free lemon pound cake that’s low carb and gluten-free. Perfect for those looking for a healthier dessert option.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, beat butter until creamy. Add eggs one at a time, mixing well.
- Add lemon juice, lemon zest, and vanilla extract. Mix until combined.
- Gradually add dry ingredients to wet ingredients, stirring until smooth.
- Pour batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Store in an airtight container for up to 3 days.
- For extra flavor, drizzle with a sugar-free glaze made with lemon juice and powdered erythritol.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg