Low Carb Lemon Pound Cake

Lemon Lovers, this one is for you! Enjoy this Low Carb Lemon Pound Cake It’s perfectly moist and tender and is delicious with fresh berries or a lemony whipping cream! Whether served with afternoon tea or as a dessert after a big meal, this classic lemon pound cake will bring freshness to your table.
So lets get started and I will show you how to make it!

3 1/2 oz Cream Cheese 98.4 grams

4 tablespoon melted butter 56.8 grams

3/4 cup powdered erythritol, monk fruit combination 150 grams

zest of one lemon

2 tablespoon lemon juice

1 teaspoon lemon extract

1/4 teaspoon liquid stevia

4 eggs

1 1/2 cup almond flour 144 grams

1 teaspoon baking powder

1/4 teaspoon salt

Whip Cream Icing

1 cup heavy whipping cream

1/4 cup powdered erythritol, monk fruit

1 tablespoon lemon juice

rind of a lemon

In a mixing bowl add soft cream cheese and melted butter, blend with an electric mixer.

Add zest, lemon juice, extract, stevia and mix well

Add in eggs one at a time and mix well

In a separate bowl add almond flour, baking powder and salt, stir to mix well

Add the almond flour mixture to the liquid and mix well

Butter the 9″ x 5″ loaf pan add some parchment paper into the pan so you have enough paper to hang over the edge so you can take both sides and lift out the loaf once it is baked.

Pour the batter into the loaf pan (over the parchment paper)

Preheat oven 350 bake for 35 to 40 minutes (mine took 40 minutes)

Icing

Add whipping cream to a bowl and beat with electric beater until thick,

Add the lemon juice and mix

Fold the rind of a lemon into the whipped cream

Serve the pound cake with or without the whipping cream

Calories: 199

Servings: 10

Yield: 2.5 net carb

Stay Healthy and Live Well

Gayle