Keto Lemon Ricotta Pound Cake (Moist, Bright & Low-Carb)

Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.

In a mixing bowl, beat the softened butter and sweetener until fluffy.

For this step: 1/2 cup unsalted butter (softened)

Add the ricotta cheese and beat until smooth.

For this step: 1 cup full-fat ricotta cheese

Mix in the eggs, one at a time.

For this step: 3 large eggs (room temperature)

Add lemon zest, lemon juice, and vanilla extract.

For this step: 2 tbsp fresh lemon zest, 2 tbsp lemon juice, 1 tsp vanilla extract

In a separate bowl, combine almond flour, baking powder, and salt.

For this step: 2 cups almond flour, 1 tsp baking powder, 1/4 tsp salt

Add dry ingredients to the wet ingredients and stir until combined.

Pour batter into the loaf pan and smooth the top.

Bake 45–55 minutes or until a toothpick comes out clean.

Let cool completely before slicing. Dust lightly with powdered sweetener if desired.

For this step: Light dusting of powdered monk fruit sweetener