Keto Cream Cheese Coconut Flour Pound Cake
by Hilda Solares
dessertketonut-free
Ingredients
You have 3 of 13
produce
- ○lemon zest(optional for lemon glaze)
- ○lemon juice(optional for lemon glaze)
protein
- ○eggs(room temperature)
dairy
- ○cream cheese
- ✓butter(unsalted)
- ✓sour cream
grain
- ○coconut flour
pantry staple
- ○confectioner's sugar substitute(optional for lemon glaze)
- ○sugar substitute
- ○sea salt
- ○lemon extract(optional for lemon glaze)
- ○vanilla extract
- ✓baking powder
Instructions
- Preheat your oven to the appropriate temperature.
- In a large mixing bowl, beat the room temperature eggs using an electric mixer.
- Add the full-fat cream cheese and unsalted butter to the eggs and continue mixing until smooth.
- Incorporate the granulated sugar substitute and mix well.
- Gradually add the coconut flour, sour cream, baking powder, sea salt, and vanilla extract into the mixture, ensuring everything is well combined.
- Pour the batter into a prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean.
- Allow the cake to cool on a cooling rack before serving.
- If desired, prepare the lemon glaze by mixing the confectioner's sugar substitute, lemon juice, lemon extract, and lemon zest, and drizzle over the cooled cake.
My notes
This recipe is a nut-free version of the popular keto cream cheese pound cake, using coconut flour instead of almond flour.