Hot take: Almond extract is better than vanilla extract. It might not be as versatile, but just a tiny little bit can add a very noticeable oomph factor to baked goods. Don’t @ us until you try this pound cake
Keto Pound Cake
Ingredients
- Avocado oil spray for the pan
- 5 large eggs
- 8 tablespoons unsalted butter melted and slightly cooled
- 1 ½ teaspoon stevia glycerite equals ½ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest or orange zest
- 2 cups blanched finely ground almond flour 8 ounces
- ¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt
- 2 teaspoons baking powder fresh; gluten-free if needed
Instructions
- Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper, leaving an overhang, as shown in the photo. Lightly spray the parchment paper with oil.
- In a medium bowl, whisk the eggs, melted butter, sweetener, and vanilla extract.
- Gradually add the lemon zest, almond flour, kosher salt, and baking powder.
- Transfer the batter to the prepared loaf pan. Smooth the top with a spatula and tap the pan on the kitchen counter a few times to help spread the batter evenly.
- Bake the cake until puffed, golden, and fragrant, and a toothpick inserted in its center comes out clean, about 30 minutes.
- Remove the cake from the oven to a cooling rack. Let it cool slightly until easier to handle, then use the parchment overhang to remove the cake from the pan. Carefully peel the parchment away and place the cake directly on the cooling rack. Cool for 30 more minutes.
- Slice and serve.
Video
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