Keto Lemon Pound Cake

Just like Starbucks, but without all the sugar and carbs. This Iced Lemon Pound Cake can be wonderful with your morning coffee or afternoon tea as a treat when you feel you need something sweet.

Course Breakfast, Dessert

Cuisine American

Keyword Keto Breakfast, lemon dessert

Prep Time 10

Cook Time 45

Total Time 1 55

Servings slices

Calories 295kcal

Author The Kellie Kitchen

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

1/2 cup Lakanto Monkfruit sweetener POWDERED
2 tbsp lemon juice
2 tbsp 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

When you slice the refrigerated Keto Lemon Pound Cake to enjoy you may want to give it 15-20 seconds in the micro just to warm it slightly. Not too long in the micro or your frosting will all melt away.

Nutrition