Low-Carb No-Sugar Lemon Pound Cake

Cake

• 6 oz cream cheese, softened

• 1⁄3 c butter, melted

• 1 c Allulose (or your favorite sweetener)

• 4 eggs, at room temperature

• 1⁄4 c lemon juice (freshly squeezed please)

• 1-2 T lemon zest (1 large lemon)

• 1⁄2 t lemon oil (optional)

• 1 t vanilla

• 2 c almond flour

• 1 c coconut flour

• 1 T baking powder

• 1⁄2 t baking soda

• 1⁄2 t kosher salt

Glaze

• 3⁄4 c sugar-free confectioner’s sweetener (Swerve)

• 1 T soft butter

• 2-3 T lemon juice

Preheat oven to 350 degrees. Grease and line the bottom of a 8 1⁄2 x 4 1⁄2 x 2 1⁄2 -inch loaf pan with parchment paper. Spray or grease paper.

Cream the cream cheese, butter and Allulose in the bowl of a food processor. Pulse until smooth. Add eggs, lemon juice, zest, lemon oil, and vanilla. Pulse several times to smooth. Add flours, baking powder, baking soda, and salt. Pulse until well combined.

Scoop batter into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Allulose can brown faster than regular sugar so keep an eye on your cake. If it seems like it’s browning too quickly, lower the heat to 325 degrees.

When cake is done, let cool for 10 minutes, then invert onto a rack set over a piece of parchment. Cool cake completely.

For the glaze, combine confectioner’s sweetener, butter and lemon juice in a bowl. Whisk until smooth. If it seems too thick, add teaspoons of water or lemon juice until desired consistency is reached. Pour over the top of the cake, allowing it to drizzle down the sides.