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.
I used a little butter for that great tasting cake but having the addition of Greek yoghurt really helps with the light and fluffiness of these lemon pound cake bars. Having a combination of flours too, rather than just one, also makes these nice and moist and spongy.
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8
Calories 223 kcal
Ingredients
3.5 tbsp butter melted (or 50g)
3 tbsp unsweetened almond milk
4 large eggs divided
1/4 cup Plain Greek yogurt
1 tsp vanilla extract
4 tbsp lemon juice (apx. juice from 1.5 lemons)
1 tbsp lemon zest (apx, zest from 1 lemon)
1.5 cups almond flour (or 150g)
1/4 cup coconut flour (or 30g)
120 g Swerve confectioners (1/2 cup plus 2 tbsp) (or Better than Sugar confectioners or low-carb sweetener of choice)
1.5 tsp baking powder aluminum-free
1 tsp baking soda
1 pinch salt
Instructions
Preheat the oven to 355F / 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 egg yolks, yogurt, vanilla and lemon juice. Whisk with a hand balloon whisk to combine.
Place all the dry ingredients in a clean mixing bowl and stir.
Add in the egg yolk mix and whisk with the electric whisk until combined.
Whisk the egg whites in a clean mixing 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 whisk until smooth. Try not to over whisk so that batter doesn’t deflate.
Spoon the mixture into a grease proof lined tray (7 x 8.5 x 2 inches) and bake for about 40 minutes or until you can insert and remove a skewer without crumbs sticking. Note: After 30 minutes loosely cover with a sheet of tin foil (don’t seal around the tray) this will prevent the top over browning whilst the cake continues to cook and firm up.
Remove the tin foil and allow to cool for 10 minutes in the tray and then on a wire rack before slicing. Note: These easy Keto Lemon Pound Cake Bars will firm up when cooled so try not to over-bake.
Storage: Tupperware in the fridge for up to 5 days
Recipe Notes
Net Carbs: 4g
Nutrition Facts
Easy Keto Lemon Pound Cake Bars
Amount Per Serving (1 bar)
Calories 223
Calories from Fat 162
% Daily Value*
Fat 18g
28%
Saturated Fat 5g
31%
Trans Fat 1g
Cholesterol 106mg
35%
Sodium 232mg
10%
Potassium 130mg
4%
Carbohydrates 8g
3%
Fiber 4g
17%
Sugar 2g
2%
Protein 9g
18%
Vitamin A 289IU
6%
Vitamin C 4mg
5%
Calcium 100mg
10%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.