Step 1

Set out butter, cream cheese, sour cream, and eggs to let them come to room temperature. It'll take about an hour.

Step 2

Preheat oven to 325 degrees. Place the oven rack in the middle of the oven. Line an 8x4-inch loaf pan with parchment paper. This is a MUST!!

Step 3

Using an electric mixer, beat butter on high for 1 minute. Add cream cheese to the mixer with the butter and beat on high for another 1 to 2 minutes, until well combined. Scrape down the edges as needed.

Step 4

Add the keto granular sweetener to the mixer and beat on high until light and fluffy, about 2 to 3 minutes. Then add the sour cream, vanilla extract, lemon extract, and lemon zest; mix to combine. Scrape down the edges as needed.

Step 5

Add the eggs one at a time. Mix each egg until just incorporated, about 5 to 8 seconds on low after each egg. You don't want to over-mix the batter. Scrape down the edges of the bowl after adding the eggs.

Step 6

Next, add the salt and baking powder. Mix on low until just combined. Then finally add the almond flour. You can sift the almond flour prior to adding it (it does make for a finer crumb). Mix in the almond flour until just combined. Again, you don't want to over-mix the batter.

Step 7

Pour the batter into the prepared loaf pan. Tap the pan on the counter several times to remove any air bubbles. Bake for 60-70 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Check the cake at 30 minutes and every 10 to 15 minutes after that to prevent it from over-browning. If it starts to look like the edges are going to burn, tent the cake with aluminum foil.

Step 8

Let the cake cool for about 2 hours before removing it from the pan. Cut into 10 slices. Serve with keto whipped cream and berries if desired.

Step 9

To make keto whipped cream for topping:Using an electric mixer, beat 1 cup heavy whipping cream, 1 tablespoon keto confectioners sweetener, and 1 teaspoon vanilla extract on high until peaks form. Top the cake with whipped cream. Enjoy!