Lemon Pound Cake

This recipe came from my sister-in-law Lisa who has been rocking this keto way of eating too.  My mama said it was as good a lemon pound cake as she’d ever had 🙂

Mix these dry ingredients into a bowl:
2 cups almond flour                  1/2 cup coconut flour
2/3 cup erythritol (Swerve)         2 tsp baking powder
1/2 tsp baking soda                  1/2 tsp xanthan gum
1/2 tsp salt


Mix wet ingredients in large bowl and beat until well combined:
1 stick butter, melted                 1 8 oz package cream cheese, softened
6 large eggs                               3/4 cup coconut milk (or almond or heavy cream)
2 Tblsp fresh lemon juice            Zest of a lemon
2 tsp almond extract                   1 tsp lemon extract

Add dry ingredients into wet ingredients a little at a time and beat well.  Pour into greased bundt or angel food cake pan.  Bake at 350 for approximately 45 minutes til golden brown and just set.

Glaze if you’d like:  3 Tblsp lemon juice, 1/2 cup swerve, 1/4 cup sliced almonds

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