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In recent years, the ketogenic diet has surged in popularity among health-conscious individuals seeking to improve their well-being while enjoying delicious food. This low-carb eating plan focuses on high-fat, moderate-protein, and very low carbohydrate intake, which helps the body enter a state of ketosis—where it burns fat for fuel rather than carbohydrates. One of the most exciting aspects of the keto lifestyle is the ability to indulge in treats that would typically be off-limits in traditional baking. Enter the Zesty Keto Lemon Bliss Pound Cake.

Keto Lemon Pound Cake

Discover the Zesty Keto Lemon Bliss Pound Cake, a delicious low-carb dessert that lets you indulge without guilt. Bursting with fresh lemon flavor, this moist and tender cake is perfect for any occasion. Made with keto-friendly ingredients like almond flour, coconut flour, and erythritol, it supports your health goals while satisfying your sweet cravings. Whether enjoyed plain or with a glaze, this delightful treat will impress everyone at your table.
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Ingredients
  

1 ½ cups almond flour

½ cup coconut flour

¾ cup erythritol (or preferred keto sweetener)

1 tsp baking powder

½ tsp baking soda

½ tsp salt

4 large eggs

½ cup unsalted butter, softened

½ cup unsweetened Greek yogurt

1 tbsp lemon zest (from about 2 lemons)

¼ cup fresh lemon juice

1 tsp vanilla extract

Optional: powdered erythritol for dusting

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and line a standard loaf pan (9x5 inches) with parchment paper.

    Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt until well combined. This will ensure an even distribution of the leavening agents.

      Prepare Wet Ingredients: In a large mixing bowl, beat the softened butter with an electric mixer until creamy and fluffy, about 2-3 minutes. Gradually add in the eggs, one at a time, beating well after each addition. Next, mix in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until fully incorporated.

        Combine Mixtures: Slowly pour the dry ingredients into the wet mixture and mix on low speed until just combined. Ensure you don't over-mix, as this can affect the texture of your pound cake.

          Pour into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on your countertop to remove any air bubbles.

            Bake: Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time; if it starts to brown too much, cover the top with aluminum foil for the remaining baking time.

              Cool: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely.

                Optional Glaze: For an extra touch, mix some powdered erythritol with a little lemon juice to form a glaze; drizzle it over the cooled cake for added sweetness and citrus flavor.

                  Serve: Slice the pound cake and enjoy as a delightful keto-friendly treat with a cup of tea or coffee.

                    Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 12 slices