Hi, all!!
Today I want to share a recipe for a delicious low carb, sugar free lemon pound cake that I have recently discovered and REALLY like a lot! Since we are trying to cut back on our carbs and sugar intake, this is a PERFECT way to have a dessert without all the guilt. While we do not strictly adhere to a Keto diet, this is also Keto-friendly. As I said when I posted my sour cream pound cake recipe last year, I am a BIG fan of pound cake, so this is a winner for me right now in that it’s delicious, easy and guilt free.
Shout out to Mickey for installing a recipe plug-in for me. You can now print the recipe below – HOORAY!!
As I am able to, I’ll go edit my recent posts to make them more printer friendly as well. And for his efforts, Mickey has earned some lemon pound cake. I think that’s a fair trade, don’t y’all?
Be sure to click through to read more…
Low Carb Sugar Free Lemon Pound Cake
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Ingredients
- 4oz cream cheese, softened (regular or 1/3 less fat)
- 4T butter, softened
- 3/4 cup granulated Swerve ( or Truvia)
- 1T lemon extract (or to taste)
- 4 eggs
- 1/4 cup sour cream
- 2 cups Superfine almond flour
- 2 teaspoons double acting, aluminum free baking powder
- 1T lemon zest (the zest of one good sized lemon)
- Juice of one lemon
Preheat your oven to 350-degrees and spray a 6-cup bundt pan* with cooking spray.
Beat cream cheese, butter and Swerve together until light and creamy.
Add the lemon extract, lemon zest and lemon juice; mix well. (I used 1T lemon extract because that extract I have is not really a strong flavor. You may want to adjust according to taste.)
First I zest my lemon on a hand held grater over a small bowl.
After the lemon is zested, then I juice it.
This is the juice of one lemon and I used it ALL in my cake since the almond flour is dense.
Add eggs one at at time, beating well after each addition.
I like to crack my eggs individually into a small bowl first to be sure there is no shell, then pour into the mixer one at a time.
Once the wet ingredients are all well incorporated, then add the superfine almond flour and baking powder
Be sure to level off your cups of almond flour.
I use heaping, but not OVERLY so, teaspoons of baking powder.
At this point, you’re going to want to let your batter beat together VERY well. Turn it up and let it really GO for a few minutes so that all of the ingredients are well incorporated and are light/fluffy when combined.
Pour the batter into your greased 6-cup bundt pan.
Be sure you have the right size pan so this recipe works just right. A 6-cup bundt is what you need.
Bake at 350 for 40 minutes until a toothpick inserted comes out clean.
Fresh from the oven, isn’t it pretty? Don’t worry about the cracks – perfectly normal for pound cake.
Let the cake sit in the pan about 3-5 minutes after you remove from the oven. I like to take a butter knife and gently run around the edges to be sure I’ll get a good, clean removal. Then, invert onto a plate.
Tada! Even prettier than the other side, right?
Since I have cake stands, I like to keep mine on those. I just do not put the dome over the top until the cake is fully cooled.
While this isn’t QUITE the same as a good ole southern buttermilk or sour cream pound cake, I fully admit…it’s still REALLY good!
This cake is so good with some berries as an accompaniment. You could also make a low carb /sugar-free whipped cream with heavy whipping cream and powdered Swerve to go over the top.
From my kitchen to yours,
Kel
Low Carb Sugar Free Lemon Pound Cake
Ingredients
- 4 oz Cream Cheese (regular or 1/3 less fat) (softened)
- 4 TBSP Butter (softened)
- 3/4 cup Swerve granulated sweetener (Truvia also works)
- 1 TBSP Lemon extract (or to taste - more or less to your liking)
- 4 eggs
- 2 cups Superfine almond flour
- 2 tsp Baking powder (double acting, aluminum free)
- 1 TBSP Lemon zest ( approximately one lemon)
- Juice of one lemon
Instructions
- Preheat oven to 350 degrees.
- Grease a 6-cup bundt pan. (This recipe is specifically for a smaller bundt pan, be sure it's a 6-cup and not a 10-12 cup bundt pan in order for this recipe to work.)
- In your stand mixer, beat the cream cheese, Swerve and butter together. Let this mixture cream together to become light, fluffy, and well blended.
- Add lemon extract, lemon zest, and lemon juice; mix well.
- Add eggs, one at a time, until well blended.
- Add sour cream and be sure all wet ingredients are well combined.
- Add the almond flour and baking powder.
- Your batter now needs to mix REALLY well. Let it beat and become light and fluffy.
- Pour your batter into prepared, greased 6-cup bundt pan.
- Bake at 350 for 40 minutes until a toothpick inserted in the top comes out clean.
- After baking, let the cake sit in the bundt pan a 3-5 minutes and then turn out onto a plate to cool.
Notes
- This recipe works in a 6-cup bundt pan. This is a smaller bundt than standard, so please be sure you have the correct size for the recipe.
- Your cream cheese and butter should both be softened and at room temperature.
- You can use regular or 1/3 less fat cream cheese, but NOT fat-free.
If you don't have Swerve, Truvia works well. I have also used Stevia in the Raw for baking and it worked as well. You might have to adjust measurements according to taste. - Be sure your almond flour is super fine and use level cupfuls.
- I like to use heaping teaspoons of baking powder as a personal preference.
- This cake is delicious served with berries. You can also make a low carb whipped cream with heavy whipping cream and powdered Swerve to go over the top.
Hey! Would this work with all purpose flour?
Hey, Lacey! I would recommend using my recipe for Sour Cream Pound Cake since it calls for all-purpose flour. You can easily substitute flavorings to make it a lemon cake. I would recommend using 1-2 teaspoons lemon extract and the zest of one lemon in that one.
Here’s the link for that recipe: https://www.coffeewithkel.com/202003/smaller-size-sour-cream-pound-cake/