This moist lemon keto pound cake is baked with lupin flour, making it a great low carb alternative to almond and coconut flour. At 1.6g net carbs a slice, it's a perfect low carb cake for Spring.
Baking with lupin flour
Lupin flour is made from lupin beans, which is a legume. It's ideal for the keto vegetarian as the flour is low in carbs, high in fiber and high in protein. At only 1g net carbs and and 11g protein it's a great choice.
Caution must be made for anyone with a peanut allergy as lupin flour may trigger the same allergic reactions as it's a legume.
Where to buy lupin flour?
Large stores in the USA and in Australia stock lupin flour but if like me you don't have access to these, Amazon sells it too. There are many brands but I like the Lupina Flour Brand.
How to make this keto pound cake
Lupin flour is not the only dry ingredient in this lemon pound cake. Oat fiber and whey protein powder is also used. Two other great low carb baking options with the high fiber of the oat fiber, and the protein addition of the whey protein powder.
To keep this lemon lupin flour cake moist, Greek yoghurt, butter and eggs are used. For the sweetener I used powdered monkfruit but any other low carb sweetener will work.
How to store lemon keto pound cake
This moist lupin flour cake should be kept in a container in the fridge. It will last 3 - 4 days and can also be frozen.
For a plain keto pound cake, omit the lemon and add extra vanilla extract.
For the topping of this cake, I made an icing glaze by mixing powdered sweetener with lemon juice.
When lining the loaf tin with parchment paper, keep ends over the tin for easy removal of the cake.
More low carb desserts to try
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Keto Lemon Pound Cake
- 60 grams butter softened
- 100 grams monk fruit sweetener
- 2 medium eggs
- 1 medium egg white
- 100 grams Greek yogurt
- 100 grams almond milk
- 1 tablespoon lemon juice
- 1 teaspoon lemon rind
- 1 tablespoon vanilla extract
- 30 grams oat fiber
- 60 grams lupin flour
- 30 grams whey protein powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Preheat the oven to 140C/280F degrees and line a 1lb loaf tin with parchment paper.
- In a medium bowl, beat the butter until smooth, then add in the monkfruit.
- Beat in the eggs, one at time and add the egg white.
- Add the Greek yogurt, lemon juice, lemon rind, vanilla extract and almond milk and mix well.
- In another small bowl, add the oat fiber, lupin flour, whey protein powder, salt, baking powder and baking soda. Lightly whisk until mixed.
- Add the dry ingredients to the bowl of wet ingredients and stir until combined.
- Spoon the cake mixture into the prepared loaf tin and bake for 45 to 50 minutes.
- Allow to cool in the tin for 10 minutes before removing from the tin.
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