This keto pound cake is one of my favorite recipes! It's dense, filling, and unbelievably tasty. Perfect for an after-dinner treat or a quick breakfast. Either way, this low-carb pound cake hits the spot.
Pre-heat the oven to 350 degrees Fahrenheit.
Pour one cup of Swerve sweetener into a mixing bowl with 2 Tbs of lemon juice. Mix until you get a slushy texture.
Next, add 6 room temperature eggs, butter, softened cream cheese, and vanilla to the mixing bowl. Mix with an electric mixer until smooth.
In a separate bowl mix together almond flour, baking powder, and salt. Slowly add this to the wet mixture and continue to mix until there are no longer any clumps.
Pour the mixture into coated loaf pan and place into the oven for 50-60 minutes. Don't worry if the cake is a little bit dark on top.
Take the cake out of the oven and place on a cooling rack.
Pour all of the frosting ingredients into a mixing bowl and mix well.
Take the cake out of the loaf pan by running a metal spatula around the edges to loosen and top smoothly with the lemon cream cheese frosting.
Enjoy a slice of keto pound cake with lemon cream cheese frosting. Freeze or keep refrigerated when done.