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Keto Lemon Pound Cake

submitted by Sara on July 16, 2019
Source: https://www.youtube.com/watch?v=0XN9wr_wRS0
contains tree nutscontains almondscontains animal productscontains dairy productscontains eggscontains sugar substitutes
Baked Good
Dessert

Ingredients
for
servings
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⅓ cup Butter, unsalted
contains animal productscontains dairy products
 ¾ cup Erythritol
contains sugar substitutes
 ⅓ cup Coconut Oil
1 tsp Vanilla Extract, imitation, no alcohol
6  (ea. 1.76 oz) Egg, large
contains animal productscontains eggs
 ⅔ cup Lemon juice, fresh cold-pressed
2 cups Almond Flour, partially de-oiled
contains tree nutscontains almonds
 2 tbsp Coconut Flour, partially de-oiled
1 tsp Cream of Tartar, Weinstein baking powder, gluten-free leavening agent
1 tsp Baking Soda, leavening agent
¼ tsp Salt, Kosher salt, table salt
12 drops Stevia, liquid
contains sugar substitutes
 34.02 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    1.90 oz (calculated)
    Notes: 1 slice; about 1/2 in thick when using a 9 in by 5 in pan; about 1.5 cm thick when using a 29 cm by 10 cm pan
  2. Temperature: 356 °F (preheated, circulating air)
  1. In a large bowl, whisk together the softened butter and erythritol. Mix until the butter visibly lightens in color to ensure the erythritol is fully incorporated, about 2 minutes with an electric whisk.
  2. Whisk in the coconut oil and vanilla extract, then the eggs, one by one.
  3. Scrape down the sides and mix in the lemon juice.
  4. In a separate bowl, mix the dry ingredients: almond flour, coconut flour, baking powder, baking soda and salt.
  5. Add about half of the dry ingredients to wet ingredients and stir until well combined.
  6. Add the remaining dry ingredients and stir until they are fully incorporated.
  7. Add stevia to adjust the sweetness to your liking.
  8. Transfer the batter into a greased loaf pan (or use a silicone one), for example in a 9 in by 5 in (23 cm by 12.5 cm) pan. We used a slightly longer, narrower pan measuring 29 cm by 10 cm (11.4 in by 3.9 in).
  9. Bake until done, about 45 minutes. You can check whether the cake is done by inserting a toothpick. The toothpick should come out clean.
  10. Take the pan out of the oven, remove the cake from the pan and let it cool completely on a cooling rack before slicing and serving.
  11. Enjoy!

Nutrition Facts
for
serving

  • Calorie count
    141 kcal
  • % of calories by macros
    Fat68.8 %97 kcal10.8 g
    Net Carbs5.0 %7 kcal1.7 g
    Sugar Alcohols1.4 %2 kcal7.6 g
    Dietary Fiber2.8 %4 kcal1.8 g
    Protein22.0 %31 kcal7.7 g
  • Approx. WW SmartPoints™
    4.7
  • Cholesterol 70.4 mg
  • Sodium 126 mg
  • Fat 10.8 g
    • Saturated Fat 6.5 g
    • Trans Fat 0 g
  • Carbohydrates 11.1 g
    • Dietary Fiber 1.8 g
    • Total Sugars 1.1 g
    • Added Sugar 0 g
    • Sugar alcohols 7.6 g
  • Protein 7.7 g
  • Calcium 11.1 mg
  • Iron 0.3 mg
  • Magnesium 3.3 mg
  • Potassium 64.4 mg
  • Zinc 0.2 mg
  • Vitamin A (Retinol Equivalents) 55.1 mcg
  • Vitamin B12 0.2 mcg
  • Vitamin C 3.5 mg
  • Folate 9.8 mcg
    • Folic Acid 0 mcg