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In recent years, the ketogenic diet has surged in popularity, capturing the attention of health enthusiasts and food lovers alike. This low-carb, high-fat eating plan offers numerous benefits, from weight loss to improved mental clarity. One of the most appealing aspects of the keto lifestyle is the ability to enjoy delicious desserts without derailing your dietary goals. Enter the Zesty Keto Lemon Pound Cake—a delightful treat that perfectly balances flavor and texture while keeping your carbohydrate intake in check.

Keto Lemon Pound Cake

Discover the perfect guilt-free dessert with our Zesty Keto Lemon Pound Cake, crafted for keto enthusiasts and dessert lovers alike. This delightful cake features a moist, tender crumb infused with bright lemon flavor while keeping carbs in check thanks to almond flour and erythritol. Enjoy it at gatherings or simply as a special treat. With easy ingredients and step-by-step instructions, you can indulge without compromising your health goals. Experience the sweet harmony of zesty lemon and buttery goodness today!
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Ingredients
  

2 cups almond flour

1/2 cup erythritol or other keto-friendly sweetener

1/4 cup unsalted butter, softened

4 large eggs

1/4 cup heavy cream

1/4 cup fresh lemon juice

Zest of 2 lemons

1 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla extract

Optional: 1/4 cup sugar-free lemon glaze for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt until well combined.

      Cream the Butter and Sweetener: In another bowl, beat the softened butter and erythritol together using an electric mixer until light and fluffy.

        Add Wet Ingredients: To the butter mixture, add the eggs (one at a time), heavy cream, lemon juice, lemon zest, and vanilla extract. Beat until smooth and well blended.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Mix until you have a smooth batter without lumps.

            Pour and Bake: Pour the batter into the prepared loaf pan, smoothing out the top with a spatula. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

              Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

                Optional Glaze: If desired, drizzle the sugar-free lemon glaze over the cooled cake before slicing and serving.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 10 slices