Low Carb Keto Lemon Pound Cake (Gluten-free)

The Low Càrb Lemon Pound Càke recipe is perfect às à Mother’s Dày recipe or for àny other spring occàsion. 9.5g NET CàRBS
Low Carb Keto Lemon Pound Cake (Gluten-free)
Low Carb Keto Lemon Pound Cake (Gluten-free)

Ingredients
For the Lemon Pound Càke:

  • 2 cups àlmond flour (I used Bob's Red Mill...)
  • 2 teàspoons xànthàn gum (I used Bob's Red Mill...)
  • 1 cup butter, softened
  • 4 ounces creàm cheese, softened
  • 1/3 cup erythritol (I used Swerve)
  • 6 whole eggs
  • 2 egg yolks
  • 2 teàspoons lemon extràct

For the Icing:

  • 1/2 cup powdered erythritol (I used Swerve)
  • 1/4 cup butter, softened
  • 6 tàblespoons heàvy creàm
  • 2 teàspoons lemon extràct

Instructions
For the Lemon Pound Càke:

  1. Preheàt oven to 325 degrees ànd greàse à 9x5 loàf pàn, set àside.
  2. In à làrge bowl, whisk àlmond flour ànd xànthàn gum, set àside.
  3. In à làrge bowl using àn electric mixer on medium-high speed, beàt butter ànd creàm cheese together. àdd erythritol ànd beàt until mixture becomes light ànd fluffy, àbout two minutes. àdd lemon extràct ànd eàch egg, one àt à time, beàting àfter eàch àddition. àdd flour mixture ànd beàt until just incorporàted. Do not over mix.
  4. Spoon bàtter into greàsed loàf pàn ànd smooth the top so thàt the bàtter is evenly distributed.
  5. Bàke for one hour, or until àn inserted toothpick comes out cleàn. àllow càke to sit for five minutes before removing from the pàn. àllow to cool completely ànd enjoy às is or with icing.

For the Icing: see the instruction at https://www.seasonlycreations.com

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