Calories: 174kcal / Net Carbs 3.9
Ingredients
·
3/8 cup erythritol or xylitol (75g)
·
1/4 cup melted butter (60 ml)
·
1/2 tablespoon lemon zest - optional
Lemon glazing
Instructions
1.
Preheat oven to 180C (350F). Line a loaf pan with a piece of parchment
paper. Slightly oil the paper to make sure the pound cake don't stick to the
pan. Set aside.
2.
In a medium mixing bowl, whisk together eggs, sugar free crystal
sweetener, melted coconut oil (or butter) and lemon juice. Make sure that your
coconut oil is not burning hot or it will 'cook' the eggs and create lumps. All
your ingredients must be roughly at same temperature, think room temperature
especially the eggs and lemon juice. Cold ingredients, just out of the fridge
will solidify the coconut oil creating oil lumps. Otherwise use melted butter
to prevent this to happens. Set aside.
3.
In a different large mixing bowl, whisk together the almond flour,
coconut flour and baking powder. Stir to evenly combine the flours.
4.
Pour the liquid ingredients onto the dry ingredients.
5.
Stir all the ingredients together with a baking spoon until it forms a
consistent cake batter with no lumps. Combine for at least 2 minutes to make
sure the coconut flour fiber absorb the moisture.
6.
Transfer the cake batter onto the loaf pan. Make sure you are using the
same loaf pan size or it will impact your baking time.
7.
Place the loaf pan in the center of your oven and bake at 180C (350F),
fan-forced mode if you can for 15 minutes. After 15 minutes decrease
temperature to 160C (320F) and cover the loaf pan with a loose piece 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.
Cool for 10 minutes in the loaf pan, then lift out the pound
cake from the pan using the parchment paper.
9.
Transfer to a cooling rack to cool completely. It is a thick cake and it
usually takes 3 hours to fully cool. Be patient and add the lemon glazing on
the cake when it reach room temperature, not before!
Lemon glazing
1.
To make the lemon glazing, whisk together the sugar free powdered
erythritol with lemon juice until no lumps remain. If needed add more lemon
juice to get a thinner glazing or more powdered sweetener to get a thicker
glazing.
2.
Drizzle consistency over the cooled pound cake.
3.
You can place the cake few minutes in the freezer to set the glazing if
too runny.
4.
Store your cake in the pantry on a cake box for up to 3 or 4 days. Slice
before serving to keep the cake moist.
