Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 4 oz Full-Fat Cream Cheese, softened
  • 1 ½ cups Granulated Keto Sweetener (Erythritol/Monk Fruit Blend recommended)
  • 5 Large Eggs, room temperature
  • 1 ½ cups Superfine Almond Flour
  • ½ cup Coconut Flour
  • 2 tsp Baking Powder
  • 1 tsp Xanthan Gum
  • ½ tsp Fine Sea Salt
  • 2 tsp Vanilla Extract
  • 1 Tbsp Lemon Zest
  • For Glaze (Optional): ½ cup Powdered Keto Sweetener, 2 Tbsp Fresh Lemon Juice, 1-2 Tbsp Water or Milk (heavy cream)

Instructions:

  1. Prepare the Oven and Pan: Preheat oven to 325°F (160°C). Grease the loaf pan thoroughly and line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt until completely uniform. Set aside.
  3. Cream the Fats and Sweetener: In the bowl of your electric mixer, cream the softened butter, cream cheese, and granulated sweetener on medium speed until the mixture is visibly light, fluffy, and pale (3–4 minutes).
  4. Incorporate Eggs and Flavor: Beat in the eggs, one at a time, allowing each egg to fully incorporate. Scrape down the bowl after the third egg. Beat in the vanilla extract and lemon zest.
  5. Add the Dry Mixture: Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until just combined. Do not overmix.
  6. Transfer and Smooth: Scrape the batter into the prepared loaf pan. Use a rubber spatula to smooth the top. Run the spatula down the center length of the batter to help it rise evenly.
  7. Bake: Bake for 60 to 65 minutes. If the top is browning too quickly (around 40 minutes), gently tent the pan with aluminium foil.
  8. Check for Doneness: The cake is done when a long wooden skewer inserted into the center comes out clean, or the internal temperature registers 205°F (96°C).
  9. Cooling: Remove the cake from the oven. Let it cool in the pan for 15 minutes before carefully lifting it out using the parchment paper sling. Transfer it to a wire rack to cool completely (at least 1 hour).
  10. Make the Glaze (Optional): Whisk the powdered sweetener and lemon juice in a small bowl. Add water or heavy cream one teaspoon at a time until you reach a thick, drizzly consistency.
  11. Finish: Drizzle the glaze evenly over the cooled cake. Allow the glaze to set for 10–15 minutes before slicing.