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Ingredients
5 Eggs at room temperature
3/4 cup Erythritol or xylitol
1/2 cup Coconut oil or melted butter
2 cups Almond Flour
1/4 cup Coconut Flour
1 tablespoon Baking Powder
1/4 cup Lemon Juice
1/2 tablespoon Lemon Zest optional
Glazing:
1 cup Sugar-free powdered sweetener
2 tablespoons Lemon Juice
Instructions
Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), and lemon juice. Ensure that your coconut oil is not burning hot, or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the 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.
In a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to combine the flours evenly.
Pour the liquid ingredients onto the dry ingredients.
Stir all the ingredients together with a baking spoon until it forms a thick cake batter with no lumps. Combine for at least 2 minutes to make sure the coconut flour fiber absorbs the moisture.
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.
Place the loaf pan in the center of your oven and bake at 180°C (350°F), fan-forced mode, if you can, for 15 minutes. After 15 minutes, decrease the temperature to 160°C (320°F) and cover the loaf pan with a loose piece of foil. This will prevent the top from burning, and the middle will 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.
Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
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 reaches room temperature, not before!
LEMON GLAZING
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 thicker glazing.
Drizzle over the cooled pound cake.
You can place the cake for a few minutes in the freezer to set the glazing if too runny.
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.
Enjoy as breakfast, teatime, plain, or with sugar-free chia seed jam.
HOW TO FREEZE YOUR POUND CAKE?
Slice the cake into 16 slices before freezing. Freeze the cake in an airtight box, making sure the slice doesn't overlap, or place a piece of parchment paper between each slice to make it easier to defrost individually. Defrost the slice the day before at room temperature, on a plate, don't overlap the slices.
The next day, you can toast the slices in a toaster before serving.
Serving 16 SLICES
Nutrition panel for one slice with glaze
CALORIES 174 kcal
CALORIES FROM FAT 98
FAT 10.9g
CARBOHYDRATES 5.1g
FIBER 1.2G
NET CARBS 3.9g
SUGAR 1.1G
PROTEIN 4.4g
