You Will Love This Easy Lemon Pound Cake Recipe

Low Carb-Keto, Gluten Free, Sugar Free Friendly Recipe

lemon bread-keto-low carb

I loved ordering a tall hot drink and a slice of the Lemon Pound Cake at Starbucks but since needing to go gluten-free and keto I have been missing it. This low carb keto Lemon Pound Cake is the perfect treat for my Starbucks Lemon Bread cravings. It’s a super moist

Directions:

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Preheat oven to 350 degrees. In a large mixing bowl combine sweetener, butter, cream cheese. and eggs. Cream together. Add vanilla, lemon juice, lemon zest, salt, and baking powder mix until combined. Then add almond flour. Grease a loaf pan. I use this coconut oil spray. Add batter to pan and bake for 35 min and test. The side will slightly pull away for the pan when done.

Once cooled mix together ingredients for glaze and drizzle over the top of your cake.

It’s such a delicious moist lemon cake!



Lemon Pound Cake Recipe

Fireside Foodie

Lemon Pound Cake Recipe

Ingredients

  • 1/2 cup of softened butter
  • 6 oz cream cheese
  • 2/3 cup of sweetener (I use Swerve. I like the taste best for baking)
  • 4 eggs
  • 1/2 cup of fresh lemon juice (about 1 large lemon)
  • zest of 1 lemon
  • 1 tsp of vanilla extract
  • 2 cups of almond flour ( this is the almond flour I use)
  • 1 1/2 tsp of baking powder
  • a pinch of salt ( I use pink salt in all my baking and cooking)

Instructions

  • Preheat oven to 350 degrees. In a large mixing bowl combine sweetener, butter, cream cheese. and eggs. Cream together. Add vanilla, lemon juice, lemon zest, salt, and baking powder mix until combined. Then add almond flour. Grease a loaf pan. I use this coconut oil spray. Add batter to pan and bake for 35 min and test. The side will slightly pull away for the pan when done. Once cooled mix together ingredients for glaze and drizzle over the top of your cake. It’s such a delicious moist lemon cake!

Yield: 1 loaf

Prep Time: 00 hrs. 10 mins.

Cook time: 30 mins.

Total time: 40 mins.

Nutrition

  • Calories: Calories 152
  • Fat: 13.2g
  • Totalcarbs: 1.75

Pound Cake Glaze

Fireside Foodie

Ingredients

  • 1 cup of powdered sweetener (I use the powdered Swerve)
  • 1/4 cup of heavy cream
  • 1 tbs of fresh lemon juice

Instructions

  • Once cooled mix together ingredients for glaze and drizzle over the top of your cake.

Yield: 1

Prep Time: 00 hrs. 05 mins.

Total time: 5 mins.

Nutrition

  • Calories: 207
  • Fat: 22
  • Totalcarbs: 0

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The Most Delicious Springtime Stuffed Tilapia Recipe

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It's springtime and the stores are full of great deals on fresh asparagus.  Asparagus is not only delicious but good for your body.  It's a wonderful high alkaline nutrient dense vegetable that's low carb- keto friendly and of course gluten-free making it a great food for almost everyone.

When I was growing up my Grandma Bohman grew a patch of asparagus just outside her garden gate.  It's a tall wispy plant with little green berries on it when it goes to seed.  I use to love running my hands through it as I walked by.

I love fish and tilapia is a beautiful mild white fish that pairs well with some many flavors.  I love finding new tilapia recipes.  For this recipe, I put together some colorful and flavory veggies that are easy to find this time of year at the market.  I topped it with a lemon garlic sour cream sauce.  

Stuffed Tilapia Recipe

serves 2 - can easily double

  • 2 Tilapia fillets

  • 1 Lemon

  • Marinated artichoke hearts 

  • 1 Red, yellow or orange sweet pepper

  • 2 Cloves of fresh garlic

  • Red pepper flakes

  • Pink Himalayan salt or sea salt

  • Bamboo Skewers

  • 1/2 cup of pure sour cream 

  • Pinch of dried garlic granules or garlic powder

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Pre-heat your oven to 375 degrees. Gather your ingredients then slice your sweet peppers in thin slices. Snap off the ends of your asparagus and peel your cloves of garlic. For my tilapia, I get this fresh frozen tilapia fillets that are individually wrapped.

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Layer a few pieces of asparagus, a few sticks of sweet peppers, a piece of artichoke heart and one clove of fresh garlic. Top with red pepper flakes and pink salt.

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Roll the two ends of the fish together overlapping slightly and hold together with your bamboo skewers. If they are too long just snip off the end.

Drizzle a little avocado oil in the bottom of your pan then lay tilapia fillets in pan and drizzle a nice amount of avocado oil over the top. Top each piece of tilapia with a lemon slice. Bake in a 375 degrees oven for about 20 minutes until fully cooked.

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In a small bowl add 1/2 cup of sour cream, a pinch of dried garlic granules, 1/2 teaspoon of pink salt and 2 pinches of red pepper flakes to taste. Squeeze the juice of half a lemon on top and stir until completely mixed.

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Serve with a generous spoonful of lemon sour cream sauce. It's the perfect light yet filling spring dinner.

 

kitchen tools I used


SAVE FOR LATER ON PINTEREST

 
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