Yield: 10 servings, 10 slices
Serving Size: 1 slice
1/4 cup (66g) warm butter (or vegan butter alternative)
1/2 cup (108g) cream cheese (or vegan cream cheese sub, or cashew cream --see below for recipe--)
1/2 cup (95g) allulose (or tagatose)
1/2 cup (90g) keto baking sweetener (any erythritol-based sweetener, or more allulose)
4 large (50-53g each) eggs (pasture-raised / free-range)
1.5 tsp (7ml) vanilla extract (or 3/4 tsp of almond flavoring)
1 Tbsp (15ml) lemon juice (or other citrus juice)
2 Tbsp fresh lemon zest (1 Tbsp packed, or other citrus zest)
1.5 cup (150g) superfine almond flour (sifted! this makes a big difference)
1/3 cup (28g) coconut flour (or oat fiber, or unsweetened protein powder)
2 tsp baking powder
(optional) 1/2 tsp xanthan gum (or 1 tsp guar gum)
1 cup (85g) powdered keto sweetener (I ground up plain erythritol in a food processor)
1 Tbsp (15ml) whipping cream (or coconut milk, or water)
1 Tbsp (15ml) lemon juice
1. First preheat the oven to 163C/ 325F, prep your loaf pan with baking parchment or a non-stick silicone baking sheet, or you can lightly grease it and then dust very lightly with some coconut flour (tap the pan upside down to dump out excess).
2. First, mix together the warm cream cheese and butter until smooth. Next add the sweeteners, vanilla, lemon juice, and lemon zest. Once all that has been incorporated, add the egg and mix well. Sift over the remaining ingredients, mix well, then scoop into the prepared pan. Smooth out the top and tap the pan to pop any large bubbles.
3. Bake for 45-60 minutes, checking at the 40-minute mark to see if the top has browned yet. The top should be a darker golden brown, not light brown.
4. Let cool for 15 minutes in the pan, then turn out on to a cooling rack, pour over the icing, and let cool fully to room temperature. Can be eaten warm, but wait for it to cool at least that first 15 minutes as the structure will change straight out of the oven. Best stored frozen, pre-sliced.
--Sifting the almond flour makes a big difference, as does using superfine flour as opposed to "ground almonds".
--You can use all erythritol or other keto baking sweetener, but allulose or tagatose really will improve the moisture and taste of the pound cake, there will also be less cooling aftertaste.
--Other citrus fruit will also work for this recipe, but skip the juice if using orange or other higher-sugar citrus, instead just use the zest and maybe a natural flavoring that matches.
Dairy-free Cream Cheese Recipe: https://www.connoisseurusveg.com/cashew-cream-cheese/
Butter-flavored Coconut Oil: https://amzn.to/2XhmcYv
Superfine Almond Flour: https://amzn.to/2H4N86h
Coconut Flour: https://amzn.to/2vh0gng
Oat Fiber: https://amzn.to/2H1779N
Xanthan Gum: https://amzn.to/2JqidXf
Guar Gum: https://amzn.to/2LArwQW
Vanilla Bean Powder:
Heat-Safe Silicone Spatula:
Loaf Pan: https://amzn.to/2NCLZqw
Pyrex Glass Bowl Set:
Heat-Safe Metal Cooling Rack:
Angled Liquid Measuring Cup:
Magnetic Measuring Spoons:
Micro Measuring Spoons:
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)
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