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