Sugar-Free Lemon Pound Cake

Ingredients

• 240 g almond flour
• 40 g coconut flour
• 120 g powdered erythritol
• 4 eggs
• 80 g butter, melted
• 120 g cream cheese, softened
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 1.5 tsp baking powder
• 1 tsp vanilla extract

Steps

1. 1
   Preheat oven to 165C/325F. Line a 23x13cm loaf tin with parchment paper.
2. 2
   Beat cream cheese and erythritol together until light and fluffy.
3. 3
   Add eggs one at a time, beating well after each addition.
4. 4
   Mix in melted butter, lemon juice, lemon zest and vanilla extract.
5. 5
   Fold in almond flour, coconut flour and baking powder until a smooth batter forms.
6. 6
   Pour into the tin and smooth the top.
7. 7
   Bake 45 to 50 minutes. Cover loosely with foil after 30 minutes if the top browns too quickly.
8. 8
   Cool completely in the tin before slicing.