Sugar Free Lemon Coconut Pound Cake {Low Carb and Grain Free}

Ingredients

• Organic Coconut Flour

  Baker Josef's

  2 cup or 280g

• Unsweetened Shredded Coconut

  Medium - No Name

  60g

• Swerve Granulated

  Granulated sweetener

  1 cups or 400g

• Baking powder

  Leavening agents, double-acting, straight phosphate

  1 ½ tsp or 7g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Butter

  Unsalted

  1 cup or 227g

• Sour cream

  Cultured

  1 cup or 230g

• Heavy whipping cream

  Fluid

  1 ½ cup, fluid or 357g

• Lemon zest

  3 tsp or 6g

• Vanilla extract

  1 tbsp or 13g

• Sweetleaf Liquid Stevia

  SweetLeaf

  5 ml or 2.4kg

Directions

1. 1. Preheat oven to 350 degrees F. 2. Generously grease a 9 by 5 loaf pan. 3. Whisk the first 6 ingredients together. Set aside. 4. In a stand mixer beat the eggs then add the remaining wet ingredients to the mixer. 5. Once well blended pour half the dry ingredients into the wet and blend until combined. 6. Pour the remaining dry ingredients and blend until just combined. 7. Pour batter into loaf pan. 8. Sprinkle with optional coconut flakes if desired. 9. Bake 1 hour or until a skewer in center comes out clean. 10. Allow to cool 1 hour then take a knife and run it along the edges to loosen. 11. Carefully invert onto a serving plate or cutting board. 12. Allow to completely cool before slicing. 13. Best if kept refrigerated