3 teaspoons baking powder 1 tablespoon lemon juice 1 teaspoon vanilla extract ½ cup coconut oil 1 ½ cup blueberries For the glaze: 1 ¾ cup powdered Monk fruit ¼ cup lemon …
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To make low carb pound cake begin by preheating your oven to 350 degrees F. Then grease an 8.5 x 4.5 loaf pan with your oil of choice. We love using spray avocado oil or olive oil. You can also line the pan with parchment paper for easier removal.
A typical pound cake recipes uses a full pound of each sugar, butter, eggs, and flour. While that is certainly delicious, it isn’t keto. We changed the ratios slightly as keto ingredients such as almond and coconut flour cook differently. However, all in all it uses the same ingredients you know and love, just a little healthier.
This will prevent the top from burning, and the middle will bake slowly. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it. Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
Once your keto pound cake has baked to perfection, let it cool in the tray. Then, while it's cooling, you can make the glaze. For the glaze, take out a small bowl and mix the confectioners erythritol and unsweetened almond milk until a glaze forms. Then when the cake has cooled completely, remove it from the loaf pan and pour the glaze on top.