This basic keto pound cake has the perfect blend of flavors. It’s just enough lemon and vanilla to add a nice layer of added flavor to this standard cake.
Don’t care for lemon extract? Just replace the lemon extract with more vanilla extract, or use another extract. The beauty of this recipe is that it is easily adaptable and you can change the flavors to suit your own tastes. Sometimes I’ll use only vanilla extract in place of lemon, or use butter extract with the vanilla extract. When I’m really in the mood I’ll toss in some berries before baking.
The texture of this pound cake is very dense and rich. I don’t doubt that you’d be able to easily fool someone who is not following a keto diet plan. It tastes just like a flour-based pound cake. It’s sweet enough without being overly sweet. If you want to add some more sweetness to the loaf, I’d suggest a very small amount of stevia instead of adding more erythritol.
This pound cake freezes well whole or in individual slices. Personally, I find it easier to slice the bread before freezing. That way, whenever I’m in the mood for a last-minute dessert I can just take this out of the freezer. I like to let it thaw out on the counter for a couple hours. There is no need to put it in the microwave.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
2 ½ cups almond flour
½ cup unsalted butter, softened
1 ½ cups erythritol
8 whole eggs, room temperature
1 ½ teaspoons vanilla extract
½ teaspoon lemon extract
½ teaspoon salt
8 ounces cream cheese
1 ½ teaspoons baking powder
¼ cup powdered erythritol
3 tablespoons heavy whipping cream
½ teaspoon vanilla extract
Nutrition Summary: This makes a total of 16 servings of pound cake. Each slice comes out to be 254.19 Calories, 23.4g Fats, 2.49g Net Carbs, and 7.9g Protein.
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