This Lemon Pound Cake made with almond flour is just as good if not better than any conventional cake and it is sugar-free, gluten-free.

This recipe is from the Food Library of our Private Health Community.  In the food library, we offer recipes to feed & nourish the body.  Desserts are what really get people in trouble. So knowing how to make delicious healthy desserts is very important.

Ingredients:

6 large, Egg
2/3 cup, Coconut Oil
2 cups, Almond Flour
5 tsp, Coconut Flour
1 tsp, Baking Powder
1 tsp, Baking Soda
1/4 tsp Salt
2/3 cup, Lemon juice, raw
1 tsp Vanilla Extract
3/4 Cup Erythritol
2 Droppers(12 drops) Stevia

Ingredients for the glaze:

1/3 Cup Cream Cheese
1/3 Cup Heavy Cream
6 drops Stevia

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Add eggs & lemon juice into bowl & stir.
3. Add coconut oil & stir.
4. Add baking powder, baking soda & salt then stir.
5. Add almond flour then stir.
6. Add coconut flour then stir until well combined.
7. Add vanilla & erythritol then stir.
8. Add stevia then stir.
9. Pour batter into a well-oiled baking pan.
10. Bake for 40 minutes.
11. While cake is cooking it's now time to make the glaze.
12. Add cream cheese, heavy cream & stevia to the bowl and whisk together.
13. Add stevia and stir.
14. Warm over low heat to soften & thicken then put aside.
15. Once the cake is done, let it cool on a wire rack.  (You can stick a toothpick in the center to see if it is done. The toothpick should come out clean.)
16. Remove from baking pan.
17. Apply icing on top.
18. Enjoy!