AuthorGB Hernandez
RatingDifficultyIntermediate

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Yields14 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
Ingredients
Cake
 2 egg yolks
  cup butter
 ½ cup erythritol
 1 ½ cups almond Flour
 1 tbsp lemon zest
 ¼ tsp salt
Frosting
 3 tbsp water
 2 tbsp lemon juice
Directions
Cake
1

Preheat the oven at 375°F and grease a bread pan.

2

In a medium bowl, mix together the dry ingredients and set aside.

3

In a separate bowl, beat the egg whites until firm peaks form.

4

Fold the egg yolks into the whipped whites with a rubber spatula.

5

Gently fold in the melted butter, almond milk, vanilla, and lemon extract.

6

Slowly fold in the dry ingredients slowly and mix until batter is homogeneous.

7

Bake for 40 minutes or until done.
Note: You can test to see if it is done by inserting a toothpick into the center. If the toothpick comes out clean, it is done.

8

Allow the cake to cool for 30 minutes before frosting.

Frosting
9

In a medium bowl, mix together all frosting ingredients.
Note: It should have a thin, glaze-like texture.

10

Pour frosting onto the cake and refrigerate for 10 minutes.

Category
Nutrition Facts

Serving Size 1 piece

Servings 14

9g
Net Carbs

Amount Per Serving
Calories 133
% Daily Value *
Total Fat 9g14%
Total Carbohydrate 10g4%
Dietary Fiber 1g4%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
Cake
 2 egg yolks
  cup butter
 ½ cup erythritol
 1 ½ cups almond Flour
 1 tbsp lemon zest
 ¼ tsp salt
Frosting
 3 tbsp water
 2 tbsp lemon juice

Directions

Directions
Cake
1

Preheat the oven at 375°F and grease a bread pan.

2

In a medium bowl, mix together the dry ingredients and set aside.

3

In a separate bowl, beat the egg whites until firm peaks form.

4

Fold the egg yolks into the whipped whites with a rubber spatula.

5

Gently fold in the melted butter, almond milk, vanilla, and lemon extract.

6

Slowly fold in the dry ingredients slowly and mix until batter is homogeneous.

7

Bake for 40 minutes or until done.
Note: You can test to see if it is done by inserting a toothpick into the center. If the toothpick comes out clean, it is done.

8

Allow the cake to cool for 30 minutes before frosting.

Frosting
9

In a medium bowl, mix together all frosting ingredients.
Note: It should have a thin, glaze-like texture.

10

Pour frosting onto the cake and refrigerate for 10 minutes.

Keto Lemon Pound Cake

Comment

  1. Debra Black says:

    What do I do with the almond milk? It’s in the ingredients but not in the directions. Unless I’m missing it…

    1. Hi, Debra! You fold it in with the other wet ingredients (vanilla and butter).

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