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Low Carb Lemon Pound Cake
Starbucks Copycat Lemon Loaf
I’m always trying to recreate things you see in everyday life that don’t need to be filled with junk. Therefore, I came up with this Keto Lemon Pound Cake from need to change things. This is a great substitute without all the carbs.
Walking into Starbucks almost daily to see all the pastries…but I love their coffee! It saddens me to look in the case and see a CARB FEST. This makes it so so hard for us to get through the day and NOT be bombarded with cheap sugar and flour.
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Why would you do this to yourself? Look at the carb break down below and truly ask yourself “do I really NEED that sugar bomb? Yes, it tastes good, but it’s got 68g carb PER SLICE.
Starbucks….Alarming!!! 68g carbs
| Calories 470 | Calories from Fat 180 |
| % Daily Value* | |
|---|---|
| Total Fat 20g | 31% |
| Saturated Fat 9g | 45% |
| Trans Fat 0.5g | |
| Cholesterol 100mg | 33% |
| Sodium 310mg | 13% |
| Total Carbohydrate 68g | 23% |
| Dietary Fiber 1g | 4% |
| Sugars 42g | |
| Protein 6g | |
| *Percent Daily Values are based on a 2,000 calorie diet. | |
| **Each caffeine value is an approximate value. |
Here is the website if you want to see for yourself. It’s shocking!
My version…only 6g net carbs
It’s really alarming that everything in that Starbucks case is full of sugar and loaded with carbs. My copycat Keto Lemon Pound Cake seems like a major win at only 6g net carbs per slice…and you don’t even need a whole slice.
Skip the frosting. You cut down on the carbs even more with my Keto Lemon Pound Cake. This copycat cake stays fresh in the fridge for at least a week, too!
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Ingredients
Pound Cake
- 5 eggs room temperature
- 3/4 cup Lakanto Monkfruit sweetener
- 1 tbsp lemon extract
- 1/4 cup lemon juice
- ½ cup butter melted
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tbsp baking powder
Lemon Buttercream Frosting
- 1 cup Lakanto Monkfruit sweetener powdered
- 4 tbsp lemon juice
- 1/2 cup butter softened
- 4 tbsp cream cheese softened
Instructions
- Preheat oven to 350° and line a loaf pan with parchment paper.
- Using a hand mixer, blend together the eggs and sweetener until slightly frothy. Add in all the other ingredients to the eggs and blend 1-2 minutes more until fully combined. Pour batter into parchment paper lined loaf pan.
- Bake loaf in 350* oven for 45 minutes or until toothpick comes out clean. Set aside to fully cool.
- In a clean bowl add together all the ingredients for the frosting. Using your hand mixer beat all the ingredients together until smooth and creamy. Put in fridge to harden while the loaf is cooling.
- When loaf is cool to the touch frost top of the loaf generously. When storing the loaf in the fridge the frosting will harden.
Notes
Nutrition
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.