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Keto Pound Cake
An incredibly rich and buttery keto pound cake is made with almond flour and flavored with vanilla and lemon zest.
Servings 12 slices
- 5 large eggs
- 8 tablespoons unsalted butter melted and slightly cooled
- 1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest or orange zest
- 2 cups almond flour blanched, finely ground (8 oz)
- 1/4 teaspoon Diamond Crystal kosher salt
- 2 teaspoons baking powder
Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper, leaving overhang, as shown in the video. Lightly spray the parchment paper with oil.
In a medium bowl, whisk the eggs, melted butter, sweetener, and vanilla extract.
Gradually add the lemon zest, almond flour, kosher salt, and finally the baking powder.
Transfer the batter to the prepared loaf pan. Smooth the top out with a spatula and tap the pan a few times on the kitchen counter to help spread the batter evenly in the pan.
Bake the cake until puffed, golden and fragrant, and a toothpick inserted in its center comes out clean. This should take about 30 minutes.
Remove from the oven to a cooling rack. Let cool slightly until easier to handle, then use the parchment overhang to remove the cake from the pan. Carefully peel the parchment away and place the cake directly on the cooling rack Cool for 30 more minutes before slicing.
It's important to use a small loaf pan. The cake will be flat if you use a standard loaf pan.
Leftovers keep well in the fridge, in an airtight container, for up to 5 days. Place the cake on wax paper. You can also slice it and freeze the slices in freezer bags.
Serving: 1slice | Calories: 208kcal | Carbohydrates: 5g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Sodium: 84mg | Fiber: 2g | Sugar: 1g