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Lemon keto pound cake with creamed lemon poppyseed icing

Lemon Keto Pound Cake (Low Carb, Sugar Free, Gluten Free)

Lemon keto pound cake touched with a hint of sour cream. A easy and quick recipe this almond flour pound cake is sure to please.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 15 slices

Ingredients
 

Lemon pound cake

  • 1 3/4 cup blanched almond flour
  • 2 tablespoon Coconut flour
  • 1/2 cup granulated sweetener
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking soda
  • 8 tablespoon Unsalted Butter
  • 1 tablespoon Sour Cream
  • 2 tablespoon Heavy cream
  • 2 teaspoon Lemon extract
  • 1/2 teaspoon liquid stevia or liquid monk fruit
  • 1 teaspoon Lemon juice
  • 3 large Eggs

Creamed lemon poppyseed glaze

  • 2 tablespoon Heavy cream
  • 2 large egg yolks
  • 1/2 tablespoon Powdered sweetener
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon poppy seed
  • 1/8 teaspoon Salt
  • 1/8 teaspoon liquid stevia or liquid monk fruit

Instructions
 

lemon pound cake

  • Bring butter to room temperature. When butter is at room temp preheat oven to 325ºF. If that setting isn't there use 300ºF and adjust baking time for longer.
  • Combine only these dry ingredients. Almond flour, coconut flour, salt and baking soda
  • Cream the butter and sweetener. Not long just enough to combine even. Which should take a medium speed for a minute or two. Then add in sour cream, heavy cream, lemon extract and liquid stevia
  • Mix in the dry ingredients then add in eggs. Afterward fold in lemon juice then transfer to 9x5 greased loaf pan
  • Place in preheated oven doing your first check around 25-30 minutes. If cake isn't done check every 5 minutes after that. Use toothpick test where you place a toothpick through the middle. If comes out clean with a few crumbs the cake is done. If wet cook longer.

Creamed lemon poppyseed glaze

  • Mix egg yolks and powdered sweetener
  • warm heavy cream on low heat. Warm enough to the touch not too hot
  • pour warmed cream in small increments into mixed egg yolks
  • Pour back into small pot and add in lemon juice, poppy seed, salt and liquid stevia
  • On a low heat continue stirring the glaze until it begins to thicken. Look for the glaze to coat spoon. This will take about 5-10 minutes of stirring.
  • Pour in bowl and cover to keep sweetener from crystalizing before cake is done.

Notes

Helpful recipe tips:

  • If you don't have the oven setting for 325ºF go to 300ºF rather than 350ºF. This may result in cake not rising as high but will keep the moisture in the cake.
  • Don't over cream your butter with the hand mixer. The granules won't break down but don't mix so much the butter becomes super soft.
  • Reframe from over mixing your batter. This may cause you to loose air.
  • When making the glaze the hotter the glaze gets it becomes more critical to stir. If you stop stirring the egg yolk will start to cook in place.
  • Covering glaze is important because unlike sugar your sweetener will crystalize after melting down. Then add glaze after after cake has cooled.
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