Keto air fryer lemon pound cake

Prep Time: 15 minutes

Cook Time: 30 minutes 

Makes: 8 slices

Serving Size: 1 slice

Nutrition per 1 slice 

235 calories

22g total fat

3g net carbs

8g protein

3g dietary fibre

Ingredients

½ cup salted butter (1 stick), melted

½ cup erythriotol sweetener (120g/4oz)

3 large eggs

1 ½ cups almond flour

Zest of 1 lemon

Juice of 1 lemon

2 tsp baking powder

1 tbsp gelatin powder

For the icing

½ cup powdered erythritol sweetener

1 tbsp freshly squeezed lime juice

½ tsp lemon zest

Method

1. Set the air fryer on the bake setting and at 155°C (315°F). Line an 20cm (8-inch) springform pan with parchment paper.

2. In a medium bowl, use a hand mixer to combine the butter and erythritol until lightly fluffy. Add the eggs and continue to beat until well combined.

3. Add the almond flour, lemon zest and juice, baking powder, and gelatin powder. Mix well. Place the mixture in the pan.

4. Place the pan in the fryer basket and bake for 30 minutes. Check for doneness by inserting a toothpick in the middle. If the toothpick comes out clean, the cake is done.

5. In a small bowl, make the icing by combining the powdered erythritol and lime juice. Mix until it resembles icing. Add more lime juice if the erythritol is too dry.

6. Remove the pan from the fryer basket and allow the cake to cool completely. Top with the icing and sprinkle the lemon zest over the top. Slice into 8 slices before serving.

Tips: Serve this with a scoop of keto-friendly ice cream or a dollop of whipping cream. Store the baked cake in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.