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The ketogenic diet has taken the culinary world by storm, offering a delicious way to manage weight and improve health by significantly reducing carbohydrate intake. With its emphasis on healthy fats and proteins, this diet has led to a surge in demand for satisfying dessert options that align with keto principles. Enter the Zesty Keto Lemon Pound Cake—a delightful, low-carb alternative to traditional desserts that doesn’t compromise on flavor.

Keto Lemon Pound Cake

Indulge in the refreshing flavors of Zesty Keto Lemon Pound Cake, a delightful low-carb treat perfect for any occasion. This cake combines healthy ingredients like almond flour, erythritol, and fresh lemon juice, offering all the sweetness without the carbs. Learn how to bake this moist and flavorful dessert while exploring the benefits of the ketogenic diet. Whether you’re a keto enthusiast or just love tasty sweets, this cake is sure to impress!
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Ingredients
  

2 cups almond flour

1/2 cup erythritol or any other keto-friendly sweetener

1/4 cup unsalted butter, softened to room temperature

4 large eggs

1/4 cup heavy cream

1/4 cup freshly squeezed lemon juice

Zest from 2 lemons

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Optional: 1/4 cup sugar-free lemon glaze for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Either grease a 9x5-inch loaf pan with butter or line it with parchment paper to ensure easy removal of the cake after baking.

    Mix the Dry Ingredients: In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and salt until all ingredients are evenly combined and there are no lumps remaining.

      Cream the Butter and Sweetener: In a separate bowl, use an electric mixer to beat the softened butter and erythritol together. Mix on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.

        Incorporate the Wet Ingredients: Gradually add the eggs to the butter mixture, one at a time, ensuring each egg is fully incorporated before adding the next. Once all eggs are mixed in, add the heavy cream, lemon juice, lemon zest, and vanilla extract. Continue beating until the mixture is smooth and well combined.

          Combine Mixtures: Carefully add the dry ingredients into the wet mixture in three additions, mixing gently after each addition until you have a smooth, lump-free batter. Be cautious not to overmix.

            Pour and Bake: Pour the batter into the prepared loaf pan, using a spatula to smooth the top for an even finish. Place the pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

              Cool the Cake: Once baking is complete, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer the cake to a wire rack to cool completely.

                Optional Glaze: For an extra special touch, drizzle the sugar-free lemon glaze over the cooled cake prior to slicing and serving.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 10 slices

                    - Presentation Tips: Slice the cake and serve on a beautiful platter. Garnish with additional lemon zest or thin lemon slices for a vibrant visual appeal.