Easy Keto Lemon Pound Cake Bars

3.30 from 24 votes

Easy Keto Lemon Pound Cake Bars

A classic keto cake made into easy bite-sized bars today. These Easy Keto Lemon Pound Cake Bars are perfect for Easter, breakfast or a healthy anytime keto treat.

Prep Time 10

Cook Time 40

Servings slices

Calories 223kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

3.5 tablespoons melted butter (or 50g)
3 tablespoons unsweetened almond milk or heavy cream
4 large eggs divided, room temperature
¼ cup sour cream or Plain Greek yogurt
1 teaspoon vanilla extract
4 tablespoons fresh lemon juice ( juice from 1.5 lemons) or 1 teaspoon lemon extract
1 tablespoon lemon zest (zest from 1 lemon)
1.5 cups almond flour (or 150g) or sunflower seed flour
¼ cup coconut flour (or 30g)
120 grams Monk fruit & Allulose sweetener ( or ½ cup plus 2 tbsp) (or Better than Sugar confectioners or low-carb sweetener of choice)
1.5 teaspoons baking powder aluminum-free
1 teaspoon baking soda
1 pinch salt

Instructions

Preheat the oven to 350F / 180C / 160 fan.
Add the butter and almond milk to a pan and simmer until slightly warm (don’t allow it to boil). (Option to microwave if you prefer). Allow to cool for 1 minute and add the rest of the wet ingredients; egg yolks, sour cream, vanilla and lemon juice. Whisk to combine.
Place all the dry ingredients in a clean large mixing bowl and stir.
Add in the egg yolk mix and whisk with an electric whisk until combined.
Whisk the egg whites in a clean separate bowl using an electric whisk until thick and stiff peaks form.
Gently fold the egg whites through the lemon pound cake batter, or lightly beat with an electric mixer until smooth. Try not to over whisk so that batter doesn’t deflate.
Spoon the mixture into a grease parchment paper lined loaf pan (4 by 8 in) and bake for about 40 minutes or until an inserted toothpick can be inserted without crumbs sticking. Note: After 30 minutes loosely cover with prepared loaf pan with a sheet of foil (don’t seal tightly) this will prevent the top over browning while the cake continues to cook and firm up.
Remove the foil and allow to cool for 10 minutes in the pan and then cool on a wire rack before cutting into thick slices. Note: These easy Keto Lemon Pound Cake Bars will firm up when cooled so try not to over-bake.
Top with fresh berries and sugar free whipped cream if desired.
Storage: Airtight container in the fridge for up to 5 days.

Notes

4 g net carbs per slice

This recipe was first published in March 2021.

Nutrition