Instructions:
- Preheat your oven to 325°F (165°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, cream cheese, and erythritol until smooth and well combined.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on the cake and adjust as needed.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer the cake to a wire rack to cool completely.
- If making the lemon glaze, whisk together the powdered erythritol and lemon juice until smooth. Drizzle the glaze over the cooled cake.
- Allow the glaze to set before slicing and serving.
- Enjoy your keto Lemon Cream Cheese Pound Cake as a delightful treat!
Please note that the nutritional values and serving sizes may vary based on the specific ingredients and brands you use, so be sure to adjust according to your dietary needs and goals.
