Keto Lemon Pound Cake with Cream Cheese Frosting
This incredibly moist keto lemon pound cake with cream cheese frosting is going to be one of your favorite low carb desserts. So easy to make!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.carnaldish.com.
Cooking tools:
- Hand mixer
- Loaf pan
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Spatula
- Toothpick
- Cooling rack
- Nonstick baking spray
- Kitchen scale
- Microplane
- Measuring spoon
- Chef's knife
Ingredients
- 1/2 cup (8 tablespoons) butter, softened
- 6 ounces cream cheese, softened
- 3/4 cup PLUS 2 tablespoons Swerve granulated sweetener
- 4 large eggs, room temperature
- 2 teaspoons pure lemon extract
- 1 teaspoon vanilla extract
- Zest from one lemon
- 2 cups blanched almond flour (I used Kirkland Blanched Almond Flour)
- 1 1/2 teaspoons aluminum-free baking powder
- 1/4 teaspoon pink Himalayan sea salt
- 1 cup Swerve powdered sweetener (plus more if needed)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons cream cheese, softened
- 1-2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- tiny pinch of pink Himalayan sea salt, to taste
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