This Lemon Coconut Pound Cake is made entirely grain free, sugar free, gluten free and low carb!
Learning to embrace and truly love coconut flour has it’s challenges. If you love the flavor of coconut as I do it’s not that hard to love recipes that include it. But what about those times when you don’t want the taste of coconut and you just happen to have a child that has a tree nut allergy AND you want to eat low carb?
Options are limited since almond flour is out. Sunflower seed meal is great to sub almond flour and I’ve been happy with many recipes using it like my Grain Free Cinnamon Roll Muffins or my Grain Free Chocolate Chip Cookies.
But when you want a light and bright and pretty colored pound cake sunflower seed meal will not work. Getting my predicament?
They’re just aren’t any low carb flours as light in color as coconut flour.
And my aim is to get my family eating low carb and loving it.
So by embracing the coconut flour I also must take on the very many experiments and failures of using a temperamental ingredient.
And I hate failure. And I really don’t like having to make and buy triple the ingredients to get recipes perfect, but I must succumb to this fate as a food blogger.
At least the hubby is quite supportive when I go through more butter and eggs than anyone I know in a given week.
I think we need to buy ourselves some chickens so I can have all the organic eggs I want and need.
I’m quite serious. 🙂
So this recipe looks perfectly perfect doesn’t it?
I mean it’s beyond amazing when you can offer a pound cake like this to non sugar free, low carb friends and they leave you nothing to go home with on your plate.
That ALWAYS makes me smile.
I served it just like the picture above to a church event and it was gone within minutes.
Even if you’re not a fan of coconut you can make this pound cake more lemony with the adjustments I mention in my notes.
Happy Baking to you!
- I’ve made this twice with similar fantastic results. The first time I used coconut milk in place of the heavy cream. The second time I had simply run out of coconut milk so using the heavy cream was just as delicious. I did notice less coconut flavor and more lemon flavor. You could also try unsweetened almond milk if you prefer.
- If you don’t have Swerve and use a stevia baking blend or Truvia, I would suggest leaving out the liquid stevia in the recipe.
- If you want even more lemon flavor remove the vanilla extract and use 1/2 teaspoon of lemon extract.
- Serves: 14
- Serving size: 1
- Calories: 301
- Fat: 24.2g
- Saturated fat: 12.7g
- Carbohydrates: 12.6g
- Sugar: .6g
- Sodium: 152mg
- Fiber: 7g
- Protein: 7.5g
- Cholesterol: 149mg
- 2 cups coconut flour
- 1 cup unsweetened shredded coconut (I use Let's Do Organic)
- 1 cup Swerve sweetener
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 eggs
- 1 cup butter, room temperature
- 1 cup sour cream
- 1 1/2 cups heavy cream
- 3 teaspoons lemon zest
- 1 tablespoon vanilla extract
- 1 teaspoon coconut liquid stevia or lemon liquid stevia
- optional topping: unsweetened coconut flakes ( I use Let's Do Organic)
- Preheat oven to 350 degrees F.
- Generously grease a 9 by 5 loaf pan.
- Whisk the first 6 ingredients together. Set aside.
- In a stand mixer beat the eggs then add the remaining wet ingredients to the mixer.
- Once well blended pour half the dry ingredients into the wet and blend until combined.
- Pour the remaining dry ingredients and blend until just combined.
- Pour batter into loaf pan.
- Sprinkle with optional coconut flakes if desired.
- Bake 1 hour or until a skewer in center comes out clean.
- Allow to cool 1 hour then take a knife and run it along the edges to loosen.
- Carefully invert onto a serving plate or cutting board.
- Allow to completely cool before slicing.
- Best if kept refrigerated.
Weight Watchers Points Plus: 8*