• Prep Time: 15 mins
  • Cooking Time: 1 hour
  • Serves: 12

Sugar Free Lemon Coconut Pound Cake

  • Recipe Submitted by on

 Ingredients List

  • 2 cups coconut flour
  • 1 cup unsweetened shredded coconut (I use Let's Do Organic)
  • 1 cup Swerve sweetener
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 8 eggs
  • 1 cup butter, room temperature
  • 1 cup sour cream
  • 1 1/2 cups heavy cream
  • 3 teaspoons lemon zest
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut liquid stevia or lemon liquid stevia
  • optional topping: unsweetened coconut flakes ( I use Let's Do Organic)


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

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