Sugar Free Lemon Coconut Pound Cake {Low Carb and Grain Free}
Servings 14 servings
Calories 386kcal
Ingredients
- 2 cups coconut flour
- 1 cup unsweetened shredded coconut I use Let's Do Organic
- 1 cup Swerve sweetener
- 1 ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 8 eggs
- 1 cup butter room temperature
- 1 cup sour cream
- 1 ½ 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
Instructions
- 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.
Notes
Net Carbs: 2g
Nutrition
Serving: 1slice | Calories: 386kcal | Carbohydrates: 10g | Protein: 6g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 231mg | Potassium: 141mg | Fiber: 8g | Sugar: 1g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg