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| Photo: Ruled.me |
Low Carb Lemon Pound Cake - *Keto Friendly*
2 1/2 cups almond flour
1/2 cup Kerrygold butter (grass fed)
1 1/2 cups Swerve powdered sugar substitute
8 whole eggs
1 1/2 tsp Watkins pure vanilla extract
1 tsp Watkins lemon extract
1 tsp Watkins butter extract
1/2 tsp salt
8oz cream cheese
1 1/2 tsp baking powder
Frosting
1/4 cup powdered Swerve sugar substitute
3 Tbsp Heavy whipping cream
1/2 tsp Watkins pure vanilla extract
Optional: Add and extra 4oz cream cheese to make a thicker frosting
Preheat oven to 350 degrees
In a medium size bowl, cream together the butter and Swerve sweetener until it’s a smooth consistency. Add the cream cheese and continue mixing it until the ingredients are fully blended together. Add the eggs, vanilla extract and lemon extract and continue mixing it with the hand mixer until all ingredients are blended together. Finally, add the almond flour, baking powder, and salt and mix until there are no clumps in the batter. Pour the batter into two mini bread pans on one regular size bread loaf pan. Pour the batter into two mini bread pans on one regular size bread loaf pan. Make sure to spray the loaf pans with a non-stick cooking spray first. Bake the 3 mini loaf pans for about 35 minutes or one loaf pan for about 60 minutes. You want to stick a toothpick (or knife) in the center of the lemon pound cake loaf to test to make sure the middle is done. When you remove the toothpick, it should be clean. If there is any batter on it, it needs to bake for a bit longer. When the pound cake is baking, start making the lemon frosting. In a medium size bowl, combine the Swerve powdered sugar substitute, vanilla extract, and heavy whipping cream. Use a hand mixer and blend it on high until all the ingredients are smooth and creamy. Wait until the pound cake has completely cooled before you apply the frosting or else it will melt.
Shop for Watkins :https://trustednaturalhomeproducts.com
Shop for Swerve: https://swervesweet.com/about
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