It’s more of a pound cake, but since we’re metric, I don’t even know what to call it. 454 gram cake just doesn’t have the right ring to it.
Keto Lemon Loaf
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp xanthan gum
- 1/2 tbsp baking powder
- 3/4 cup keto sugar
- 1/2 cup melted butter
- 2/3 cup sour cream
- 4 eggs room temperature
- 2 tsp vanilla extract
- 1 tsp lemon extract
- 2 tbsp lemon juice
Lemon Glaze
- 3 tbsp water
- 1 tbsp lemon juice
- 1 cup keto sugar
Instructions
- Preheat oven to 350
- Line 9x5 loaf pan with parchment paper
- Whisk dry ingredients
- In another bowl, completely beat the eggs, then whisk in the remaining wet ingredients
- Combine the wet and dry, mix until smooth.
- Pour into loaf pan, bake 50-60 minutes (toothpick test)
- Remove from oven, let rest for 10 minutes.
- Transfer to wire rack to cool completely.
- While cooling, prepare the lemon glaze by mixing those ingredients in a bowl until combined.
- When the loaf is completely cooled, drizzle the glaze over the loaf.