This moist and tangy bread is the perfect keto lemon dessert. The sugar free lemon cream cheese frosting is to die for!
PREPARATION TIME:
Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes
INGREDIENTS
BATTER:
- 3/4 cup blanched almond flour
- 1/4 cup powdered Swerve
- 1/2 tsp baking powder
- dash of salt
- 2 ounces cream cheese, softened to room temperature
- 2 Tbsp salted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1/2 tsp vanilla extract
- 2 tsp fresh lemon zest
FROSTING:
- 1 ounce cream cheese, softened to room temperature
- 3 Tbsp powdered Swerve
- 1/4 tsp lemon zest
INSTRUCTIONS
- Preheat oven to 325°. Spray a small bread pan with Baker’s Joy. (Mine is 5 3/4x 3 1/4″.)
- Whisk together almond flour, Swerve, baking powder, and salt in a bowl; set aside.
- In another bowl, beat together cream cheese and butter till smooth. Add eggs, vanilla, and zest and beat till smooth.
- Add dry ingredients and stir until batter is smooth.
- Pour batter into prepared pan, bake for about 35 minutes or until a toothpick comes out clean.
- Cool in pan 5-10 minutes, then remove to wire rack to cool completely. Frost when cool.
- For frosting: Beat together the cream cheese, swerve, and zest till creamy. Spread over cooled pound cake.
RECOMMENDED PRODUCTS
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- NUTRITION INFORMATION:
- Amount Per Serving: Calories: 190Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 86mgSodium: 165mgCarbohydrates: 4gNet Carbohydrates: 2.2gFiber: 2gSugar: 1gProtein: 6g
