This is perfect and the most versatile recipe here on KKC. It is so light and fluffy you will feel like you are eating the real deal. Enjoy with coffee or a midnight snack. Depending on how you slice it, it comes out to about 2 net carbs per slice.
Get creative
Use this cake base to come up with different flavor combinations. Try adding orange extract instead of vanilla. Ramp up the citrus and add lemon zest. I have also used a bourbon flavored extract – a staple here in Kentucky!
Even the glaze is easily transformed into your favorite flavor. Add anything you crave to this versatile glaze that is keto friendly. I use bourbon cream. You can try different liquors, being mindful of the sugar content.
My favorite knock off of this recipe is my chocolate version. Here is the recipe https://kentuckyketocoach.com/2018/11/21/keto-chocolate-chip-pound-cake/
KETO LEMON POUND CAKE
Ingredients
CAKE
- 1/2 CUP unsalted melted butter I use Kerry Gold
- 8 OZ cream cheese
- 1 1/2 TSP vanilla extract
- 1/2 TSP lemon extract use more if desired
- 1 TBSP lemon juice
- 1 1/2 TSP baking powder
- 1/2 TSP salt
- 8 eggs room temp
- 2 1/2 CUPS almond flour I use Kirkland
- 1 1/2 CUP keto powdered sweetenererythritol I use Anthony’s
GLAZE
- 1/4 CUP powdered erythritol I use Anthony’s
- 3 TBSP heavy whipping cream
- 1/2 TSP vanilla extract
Instructions
CAKE
- Pre-heat oven to 350F. Melt butter and cream cheese in large mixing bowl. Add sweetener and whip together using hand mixerbeater. Add lemon extract, lemon juice and vanilla extract. Taste for sweetness. Add salt and baking powder.Add in 1/2 of the almond flour and 4 eggs. Mix. Add the rest of the almond flour and last 4 eggs. Pour mix into 2 small loaf pans or 1 large loaf pan. Bake for 60 minutes and check. Top will be dark brown.
GLAZE
- Mix all ingredients together. Allow cake to cool slightly and poke holes in top if desired before pouring glaze on top.