Keto Lemon Pound Cake

Baked with lupin flour, this keto lemon pound cake is under 2g net carbs a slice. A great option for anyone with almond and coconut flour allergies.

Prep Time20

Cook Time50

Total Time1 10

Course: Cake

Cuisine: Low carb

Keyword: lupin flour recipes

Servings: slices

Calories: 115kcal

Ingredients

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

Instructions

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.

Notes

Makes 8 slices at 1.6g net carbs a slice.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition