Low Carb Lemon Pound Cake {Gluten-free, Keto-friendly}
The Low Carb Lemon Pound Cake recipe is perfect as a Mother’s Day recipe or for any other spring occasion. 9.5g NET CARBS
Ingredients
For the Lemon Pound Cake:
For the Icing:
Instructions
Ingredients
For the Lemon Pound Cake:
- 2 cups almond flour (I used Bob's Red Mill...)
- 2 teaspoons xanthan gum (I used Bob's Red Mill...)
- 1 cup butter, softened
- 4 ounces cream cheese, softened
- 1/3 cup erythritol (I used Swerve)
- 6 whole eggs
- 2 egg yolks
- 2 teaspoons lemon extract
For the Icing:
- 1/2 cup powdered erythritol (I used Swerve)
- 1/4 cup butter, softened
- 6 tablespoons heavy cream
- 2 teaspoons lemon extract
Instructions
- For the Lemon Pound Cake:
- Preheat oven to 325 degrees and grease a 9x5 loaf pan, set aside.
- In a large bowl, whisk almond flour and xanthan gum, set aside.
- ................
- Get more instructions >> Click Here
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