This Keto Lemon Pound Cake with Lemon Icing is a delicious, sugar-free, grain-free recipe. This dessert recipe is perfect for the low carb Keto dieter with only 2 net carbs per serving. It has the fresh taste of lemon in the cake and in the icing bringing that bright citrus flavor to your tastebuds.
We like to enjoy this Keto Lemon Pound Cake on weekends when we sleep in a little later and eat brunch together. Grumpy has also enjoyed this pound cake for dessert with a small scoop of vanilla ice cream (keto of course!).
Because I love lemon
I decided to make this keto pound cake because I love lemon. Actually, I love all citrus flavors. My favorite pound cake, prior to the keto diet, was this Rustic Pound Cake with Meyer Maple Glaze. So, when I started to crave a lemon pound cake again, I knew I had to find a way to make a keto lemon pound cake.
This cake is wonderful. It is tall, with a great texture, and the lemon glaze is so tangy and bright, I couldn't get enough of it. And the best part? This is only XX net carbs per serving.
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What you need to make this recipe
Eggs: Large eggs, and plenty of them! Be sure they are room temperature before using them.
Lemon: Fresh lemons for the juice and the zest.
Almond Flour: Superfine ground almond flour was used to make this recipe.
Coconut Flour: I used this brand.
Powdered Sweetener, I have a preference for powdered sweeteners, this is the brand I use to make the icing. I choose monkfruit due to the fact I have no after taste with it.
Granulatedl Monkfruit Sweetener, I use this brand.
Cream Cheese: Use full-fat cream cheese and be sure it is at room temperature.
Butter: Unsalted butter, at room temperature
Parchment Paper to line the loaf pan
Microplane zester: This is my VERY FAVORITE kitchen tool. I use it to grate parmesan cheese as well as to zest citrus fruits. I have also used it to grate fresh ginger.
The difference between low carb keto and regular pound cake
A pound cake is usually made with a pound each of butter, flour, eggs, and sugar. Then it is baked in a loaf pan until golden brown.
A keto pound cake is going to be structured differently due to the almond and coconut flours used in place of regular flour. For this recipe, the almond and coconut flour, eggs, cream cheese, butter, and monkfruit sweetener are distributed in different amounts to accommodate the low carb baking.
Once baked, the keto pound cake will still be firm and dense, but it will not rise the way a regular pound cake does. Therefore, when the batter is poured into the loaf pan, it will look very full compared to what it would look like with a regular pound cake.
Tips for making this Keto Lemon Pound Cake
- Use butter and cream cheese that has been brought to room temperature. If your home is on the cooler side, you can soften the butter and cream cheese in the microwave on the soften setting or on high for about 15-20 seconds.
- Beat the eggs into the butter mixture one at a time. This allows the egg to be completely incorporated and will beat more air into the batter.
- If the cake starts to get too brown on the top before it is cooked through, make a tent with aluminum foil and cover the top of the pound cake to finish baking.
- Powdered sweetener is tricky and thickens faster than regular powdered sugar. It also thickens as it sets. You may need more or less lemon juice to get the consistency you need to spread it over top of the cake.
Other low carb keto cake recipes you may enjoy
Keto Canolli Poke Cake is my son's favorite Italian Dessert made into a poke cake concept. This low carb cake will satisfy any Canolli craving you have!
Chocolate Peanut Butter Cheesecake is similar to an ice cream cake. It is perfect for birthday parties!
*If you made this Keto Lemon Pound Cake with Lemon Icing, please give it a star rating*
Keto Lemon Pound Cake
For the Pound Cake
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 ounces cream cheese softened
- ½ cup butter room temperature
- ¾ cup granulated monkfruit sweetener
- 5 large eggs
- 3 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Icing
- 2 tablespoons lemon juice
- 1 cup powdered monkfruit sweetener
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
- In another large mixing bowl, using a hand mixer, combine the mix the cream cheese and butter until creamy. Add the granulated monk fruit and mix it until combined.
- Add 1 egg, and mix until thoroughly combined. Repeat with remaining eggs.
- Add the vanilla extract, lemon juice, and lemon zest and mix until combined.
- Pour the egg mixture into the almond flour mixture and fold with a spatula until combined. Using a hand mixer, continue to mix until thoroughly combined.
- Transfer the pound cake batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick comes out clean when inserted into the center.
- Combine the powdered sweetener and lemon juice and stir till smooth. Spread over top of the lemon pound cake and allow to set.