Finally getting around to writing this recipe up. Been working on other projects for the Wednesday night class that I teach. We’re doing an ice cream theme this year and trying plan out and organize minute to win it age appropriate games is a lot harder than you think.
So let’s escape for a bit and talk about something yummy! Ready?!
Picture it, we’re lounging on a mild summer day, no mosquitoes exist, the humidity is low, and it’s not possible to get sunburned. Hey, you’re in my world so this is possible! 😉 And then a tall hunky man with gorgeous hair comes out with a large tray of strawberry lemonade, sugar free of course, and slices of keto pound cake ready for us to enjoy! Can ya dig it?? 😃
Oh right, the recipe…we’ll come back to the tall hunky waiter later!
What you’ll need:
(Yields 12 slices)
1 stick butter, room temp preferred
8oz cream cheese, room temp preferred
1 1/2 c keto sweetener(Swerve, Erythritol, Stevia, whichever you prefer)
8 large eggs
2 tsp lemon zest +1 tsp lemon juice
1 1/2 tsp vanilla extract
2 1/2 c super fine almond flour, I use Blue Diamond brand
1 1/2 tsp baking powder
Set oven temp to 350*F. Prep a regular loaf pan with either non-stick foil, parchment paper, or coconut oil cooking spray. Set it aside.
In a large bowl add softened butter, cream cheese, and sweetener. If by chance your butter and cream cheese aren’t room temp just pop them in the microwave for 20-30 seconds. Cream the three together until it’s light and fluffy. Begin adding the eggs, two at a time and mix thoroughly. To this, add your lemon zest, lemon juice, and vanilla. (I was half tempted to use orange extract instead of vanilla, you can if you want to for a citrus pound cake). Finally add almond flour and baking powder, mix to combine.
Pour batter into prepared loaf pan, scraping contents out with silicone spatula. Bake for 60 minutes or until knife inserted in the center comes out clean.
Let it cool completely before adding the whipped cream cheese topping.
Whipped Cream Cheese Topping
8oz cream cheese, softened
1 tblsp lemon zest
2 tblsp lemon juice
1/4 c keto sweetener
2 tblsp heavy cream, optional
Add all ingredients into a small bowl and combine thoroughly. Spread on top of the cooled pound cake and enjoy! Any leftover cream cheese topping can be used with toasted keto bagels.
And there you have it! You would think with it having 8 eggs it would be super eggy and spongy in texture. Thankfully it’s not, at least to me. The lemon zest helps to brighten up the pound cake, making it the perfect summer treat! You can serve this with some fresh strawberries and blueberries. You’ll get roughly 12 slices and if you’re serving this at a cookout or get together you can slice those 12 into 24 half slices.
For storing, cover with foil or plastic wrap and keep in the fridge. You can store this in the freezer as individual slices and leave out to thaw for a couple of hours. No need to microwave.
The carbs are high because I’m still trying to use up the granulated stevia I have. If you use erythritol/Swerve that will save you on carbs. Highly recommend using something other than the Great Value brand of stevia.
Hope you all enjoy and have a great week!