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Are you looking for a delicious dessert that won’t spike your blood sugar? A low-glycemic lemon pound cake made with stevia and almond flour is a perfect choice. This recipe combines tart lemon flavor with a moist, tender crumb, making it suitable for those on a low-glycemic or keto diet.
Ingredients Needed
- 2 cups almond flour
- 1/2 cup stevia (granular or liquid)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- Optional: a few drops of lemon extract
Preparation Steps
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. In a large bowl, whisk together the almond flour, stevia, baking powder, and salt. In a separate bowl, beat the eggs, then add the melted coconut oil, lemon juice, lemon zest, and lemon extract if using. Mix well until combined.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth. Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For best flavor, refrigerate for a few hours before serving. Garnish with additional lemon zest or a dusting of powdered stevia if desired.
Tips for Success
- Use fresh lemon juice and zest for the brightest flavor.
- Adjust the sweetness by varying the amount of stevia to suit your taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake pairs well with a dollop of Greek yogurt or a handful of berries.
Enjoy your healthy, low-glycemic lemon pound cake as a delightful treat that satisfies your sweet tooth without compromising your dietary goals!