Keto Lemon Pound Cake (Dairy Free)

Ta-da! Keto Lemon Pound Cake everybody! 🍰 ••• I wasn’t sure I’d pull this one off right! I mean I have never baked a pound cake before, let alone a keto pound cake that too - dairy free! ••• 🍋 When life gives you lemons, make this pound cake. This is delicious! So, so soft. Just the right bit of lemony. The best bit was that I was able to serve this to two different family members (one on dairy free and one on keto) and my dessert workload was halved! Woohoo!  

The recipe is from Sweet As Honey and you may check the nutritional info and additional notes there. This is freezer friendly (in an airtight container with parchment paper between each slice). I made some ingredient changes to the original. For instance, I used canola oil in place of coconut butter / butter, and Xylitol granulated from the Erythritol/monk fruit/xylitol options. Also, I did not risk adding lemon zest since this was my first time. There's a lemon glaze that comes with this and since I was not in the mood for so much adventure, I have reserved that for next time as well. 

5 Egg - at room temperature
3/4 cup xylitol granulated
1/2 cup canola oil
2 cups almond flour
1/4 cup Coconut Flour
1 tablespoon Baking Powder
1/4 cup Lemon Juice 
1/2 tablespoon Lemon Zest - optional

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THE MAKING

1. Preheat oven to 350°F. 

2. Use canola oil to grease a 9-inch x 5-inch loaf pan. Next, line it with parchment paper. Slightly oil the paper to make sure the pound cake doesn't stick to the paper itself. Set aside.

3. In a mixing bowl, whisk together 5 eggs, 3/4 cup xylitol granulated, 1/2 cup canola oil, and 1/4 cup lemon juice. Set aside.

4. In a different mixing bowl, whisk together 2 cups almond flour, 1/4 cup coconut flour, and 1 tbsp baking powder. Stir to evenly combine the flours.

5. Gradually while whisking, add the flours mixture to the eggs mixture. Whisk well to eliminate lumps. Rest the batter for 2 minutes so the coconut flour absorbs moisture.

6. Pour the batter into the greased loaf pan.

7. Place the loaf pan in the center of your oven and bake at 350°F at 15 minutes to begin with. After 15 minutes decrease the temperature to 320°F and cover the loaf pan with a loose piece of foil. This will avoid the top to burn and the middle to bake slowly. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it.

8. Once out of the oven, allow a 10 minutes wait in the loaf pan. Then, using the parchment paper lift the cake out and set on a cooling rack to cool for about 30 minutes. Transfer back to the loaf pan, cover tight with cling wrap and set in the fridge to cool for couple of hours. 

9. Once cooled to perfection, use a sharp, long bread/cake slicer to cut neat pieces of the pound cake. It is a delicate one since no tough flours are used. 

I'll be making a lemon glazed version soon!