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Keto Lemon Pound Cake

Keto Lemon Pound Cake

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Serves: 12
V
MacroValue
Carbs:3.9 g
Fat:10.9 g
Protein:4.4 g

Ingredients:

  • 5 Free Range Eggs
  • ¾ cup Stevia Erythritol Blend
  • ½ cup Butter
  • 1 cup Coconut Flour
  • 2 tbsp Cream Cheese
  • 1 tbsp Baking Powder
  • ¼ cup Lemon
  • ½ tbsp Lemon

Cooking Instructions

  1. Preheat oven to 180°C (350°F)
  2. In a medium mixing bowl, whisk together eggs, sugar free crystal sweetener, melted butter and lemon juice
  3. In a different large mixing bowl, whisk together all dry ingredients
  4. Pour the wet ingredients onto the dry ingredients
  5. Whisk all the ingredients together with a baking spoon until it forms a consistent cake batter make sure there are no lumps
  6. Line the cupcake pan
  7. Use a large size ice cream scoop to put batter on each cupcake hole
  8. Bake for 15 minutes. Then poke with a cake tester. If the tester comes out clean. The cupcakes are done
  9. Cool for 10 minutes in the pan, then lift out of the cupcake pan
  10. Transfer to a cooling rack to cool completely

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Keto Lemon Pound Cake

Ingredients:

  • 5 Free Range Eggs
  • ¾ cup Stevia Erythritol Blend
  • ½ cup Butter
  • 1 cup Coconut Flour
  • 2 tbsp Cream Cheese
  • 1 tbsp Baking Powder
  • ¼ cup Lemon
  • ½ tbsp Lemon

Cooking Instructions

  1. Preheat oven to 180°C (350°F)
  2. In a medium mixing bowl, whisk together eggs, sugar free crystal sweetener, melted butter and lemon juice
  3. In a different large mixing bowl, whisk together all dry ingredients
  4. Pour the wet ingredients onto the dry ingredients
  5. Whisk all the ingredients together with a baking spoon until it forms a consistent cake batter make sure there are no lumps
  6. Line the cupcake pan
  7. Use a large size ice cream scoop to put batter on each cupcake hole
  8. Bake for 15 minutes. Then poke with a cake tester. If the tester comes out clean. The cupcakes are done
  9. Cool for 10 minutes in the pan, then lift out of the cupcake pan
  10. Transfer to a cooling rack to cool completely