Sugar Free Lemon Coconut Pound Cake (Low Carb and Grain Free

• Vegetarian
• Gluten free

• Produce

  • 3 tsp Lemon, zest

• Refrigerated

  • 8 Eggs

• Condiments

  • 1 tsp Coconut liquid stevia or lemon liquid stevia

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 2 cups Coconut flour
  • 1/2 tsp Salt
  • 1 cup Swerve sweetener
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 1 cup Coconut, unsweetened

• Dairy

  • 1 cup Butter
  • 1 1/2 cups Heavy cream
  • 1 cup Sour cream

Found on sugarfreemom.com

Description

Ingredients

• 2 cups coconut flour
• 1 cup unsweetened shredded coconut (I use Lets 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 Lets Do Organic)

Directions

• 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.

Nutrition