I’ll try pretty much anything that is lemon and this one is delish! Even my kids liked it (which says it all).
Macros per slice: Calories: 230 | Fat: 20.9g | Protein: 8g | Net carbs: 3.1g
Credit: modified version of iSaveAtoZ blog
Ingredients
- 2.5 cups almond flour
- Juice from 1/4 lemon
- 1/2 cup butter
- 1.5 cups Swerve powdered sugar substitute
- 8 whole eggs set out at room temperature
- 1.5 tsp vanilla extract
- 1 tsp lemon extract
- 1/2 tsp salt
- 8 oz cream cheese
- 1.5 tsp baking powder
- Lemon Frosting Ingredients:
- 1/4 cup powdered Swerve sugar substitute
- 3 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
Directions
- In a medium size bowl, cream together the butter and Swerve sweetener until it’s a smooth consistency.
- Add the cream cheese and continue mixing it until the ingredients are fully blended together.
- Add the eggs, vanilla extract and lemon extract and continue mixing it with the hand mixer until all ingredients are blended together.
- Add the almond flour, baking powder, and salt and mix until there are no clumps in the batter.
- Preheat the oven to 350 degrees.Pour the batter into two mini bread pans on one regular size bread loaf pan.
- Pour the batter into two mini bread pans on one regular size bread loaf pan. Make sure to spray the loaf pans with a non-stick cooking spray first.
- Bake the 3 mini loaf pans for about 35 minutes or one loaf pan for about 60 minutes. Stick a toothpick in the center of the lemon poundcake, bake until it comes out clean.
- Frosting:
In a medium size bowl, combine the Swerve powdered sugar substitute, vanilla extract and heavy whipping cream. Use a hand mixer and blend it on high until smooth. As soon as the cake has completely cooled add the frosting.ges.
This recipe looks easy to follow, I will give add it to my recipes and share with my crazy Backer friends 🙂