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| A perfect sweet cake to serve with coffee or tea, at brunch or for dessert! |
6 mini loaf pans (5x3 inches)*
coconut oil spray
parchment paper
1/2 cup butter, at room temperature
1 1/2 cups Lakanto Monkfruit Baking or Classic Sweetener**
8 ounces cream cheese, at room temperature
8 eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure lemon extract
2 1/2 cups almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon pink Himalayan or sea salt
Frosting Ingredients:
1/2 cup Lakanto Powdered Sweeter (or other powdered sugar substitute)
6 tablespoons butter, at room temperature
6 tablespoons heavy whipping cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure lemon extract
Method:
Preheat oven to 350*. Spray the loaf pans with the cooking spray and line the bottoms with parchment paper. Set aside.
In a large bowl, cream together the butter and Baking Sweetener, with an electric mixer, until it is well blended and smooth. Add the cream cheese and continue mixing until it is thoroughly blended with the creamed ingredients. Add the eggs and extracts. Continue to mix until completely incorporated.
Sift together the flour, baking powder and salt. Add to the creamed ingredients until the batter is smooth. Divide the batter evenly between the prepared loaf pans. Place the loaf pans on a baking sheet. Place in the oven and bake for 15 minutes. Rotate and bake for another 15 minutes or until a pick inserted in the center of the cake comes out clean.
Allow the cakes to cool in the pans for 30 minutes. Remove the cakes from the pans and finish cooling completely on a baking rack.
While the cakes are cooling, prepare the frosting. Add the all of the frosting ingredients to a medium bowl and blend together with an electric mixer, on high, until they are thoroughly mixed and creamy. Once the cakes are completely cooled, divide the frosting between the 6 cakes, frosting just the tops of the cakes. Cut each mini cake loaf into 6 portions. Makes 36 servings. (Keep in an airtight container, in the refrigerator, until ready to serve)
*If you do not have mini loaf pans, you can make 1 large loaf instead.
**If you do not have Lakanto Baking Sweetener on hand, you can add the Classic Sweetener to a food processor and process to make it a finer powder for baking. (This really makes a difference in the texture of baked goods!)
Nutritional info per serving (1/6 of a mini loaf), approximately:
132 calories ~ 12.7 grams fat ~ 1.3 grams net carbs ~ 3.56 grams protein
Nutritional info per serving (1/10 of a large loaf), approximately:
475.2 calories ~ 45.72 grams fat ~ 4.68 grams net carbs ~ 12.8 grams protein
Notes: This is my new favorite Keto treat! The flavor and texture are perfect and it is Very Low Carb!
The first time I made these pound cakes was for a brunch with my parents.
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All Keto: Lemon Pound Cake, berries, Pumpkin
Muffins, sliced avocado & Chicken Taco Omelet Muffins, coffee & champagne. For these brunch recipes, please click on the links below:KETO Friendly Oven Baked Chicken Taco Omelet "Muffins"Mini Low Carb Pumpkin Muffins (Gluten & Sugar Free) |
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