Yup! You can definitely make this into a bundt cake. Keep an eye on the cupcakes, so they don’t overbake, or they will become dry and not as flavorful. Bake them for 20-25 minutes then check them. The biggest thing you will need to adjust for the cupcakes is going to be the baking time. It’s best if you can use muffin liners, but you could also just spray it with cooking spray. Instead of adding it to a loaf pan, simply use a muffin tin. You will need to prepare the batter as directed. Yes, absolutely, you can make this low carb lemon cake into cupcakes. Add the glaze to the top of the cake and enjoy!Ĭan I Make This Lemon Poundcake Into Cupcakes? Let the cake finish cooling before serving.įifth Step: While the keto cake is cooling, combine the powdered erythritol, butter, lemon extract (or zest), and one teaspoon of water once mixed add the other teaspoon of water. Lift the parchment paper and take it out of the pan. Cool the keto lemon cake in the pan for 10 minutes, then run a knife around the edges. Check the cake around the 45-minute mark and add a piece of foil if the edges have darkened too much. The center will be firm, and the edges will be a deep golden brown when it’s done. The batter is going to be thick.įourth Step: Bake the keto lemon pound cake for 60-70 minutes. Third Step: Pour the batter into a loaf pan that’s been prepared. Continue pulsing until the mixture is well combined. Add in the eggs, flours, lemon juice, baking powder, and lemon zest. Give it several pulses until it is smooth. Second Step: In your food processor, mix together the cream cheese, butter, and sweetener. Can you believe it’s that simple? All of the ingredients are easy to work with and combine to make the best treat ever.įirst Step: Get your oven preheated to 350 degrees and line a loaf pan with a piece of parchment paper. You only need 9 ingredients for the low carb lemon pound cake and 4 ingredients for the lemon glaze. Keto pound cake resembles the flavor and textures of a traditional pound cake without all the extra carbs. My keto version has been adjusted so it is low carb and still delicious. Over the years, the recipes have evolved, and many have gotten away from the one-pound ingredients. Originally, they were made with 1 pound of flour, 1 pound of butter, 1 pound of eggs, and 1 pound of sugar.
Pound cakes have been around forever, but many people don’t know what makes a cake a pound cake.
You can easily incorporate this into a low carb diet, and while your taste buds are happy, your stomach will be even happier.
The advantage of making a keto lemon pound cake is that it’s so much healthier than carb-loaded cakes and bread. This is a lemon version of my Keto Strawberry Shortcake and just as good as that popular low carb recipe! And if you are lucky enough to get a little bit of lemon glaze on your finger, it’s impossible not to lick it off. There is just something amazing about taking that first bite of this soft pound cake. We have always loved lemon-flavored desserts because they are so light and refreshing. If you are a huge lemon fanatic, this pound cake needs to be in your life. This easy low carb pound cake recipe is also gluten-free, grain-free, sugar-free, and THM S. Make this pound cake for all your backyard barbecues, brunches, and dinners because your guests will love every crumb. Zesty lemon is the star of the show, and you’ll find it in the cake as well as the decadent lemon glaze. Keto Lemon Pound Cake is the delicious moist dessert you have been waiting for.
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