Keto Lemon Pound Cake

Directions

• Preheat oven to 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. 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 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 evenly combine the flours.
• Pour the liquid ingredients onto the dry ingredients.
• 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 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 350°F, fan-forced mode if you can for 15 minutes. After 15 minutes decrease the temperature to 320°F and cover the loaf pan with a loose piece of 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.
• 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 monk fruit powder with lemon juice and lemon extract until no lumps remain. If needed add more lemon juice to get a thinner glazing or more powdered sweetener to get thicker glazing.