This Keto Lemon Pound Cake recipe has a sweet and tangy lemon icing that is irresistibly delicious! It is a low carb lemon cake that has only 2 net carbs per serving, making it the perfect sweet treat for the low carb dieter.
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!).
Why You'll Love Keto Pound Cake
- Keto Lemon Pound Cake is the perfect dessert for lemon lovers following a low carb or sugar free diet.
- It's gluten-free made with almond flour instead of all purpose flour.
- It is tall and fluffy with incredible texture and a sweet glaze with a lemon punch!
- Great for snacking or for dessert!
Recipe Inspiration: I was inspired to make this keto lemon pound cake due to my love for this Lemon Bundt Cake recipe!
Ingredients
This is an overview of the ingredients. See the recipe card below for amounts and instructions.
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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
Loaf Pan
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.
Juice Reamer: This is my favorite to use! You will also need a mesh strainer when juicing the lemons.
Things to Know About Keto Baking
- A keto pound cake is going to be structured differently from a regular pound cake 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.
- Be sure to allow the pound cake to cool completely before removing it from the baking dish. Keto cake can be more fragile than a regular pound cake.
Keto Pound Cake Tips
- 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.
- Sugar free 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.
🥫Storage
Store keto pound cake in an airtight container in the fridge up to 5 days. It can also be stored in the freezer by cutting into individual slices and wrapped in an airtight storage bag up to 2 months.
🍽 Serve with..
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Lemon Pound Cake
As an Amazon Associate I earn from qualifying purchases.
Ingredients
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
Instructions
- 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.
Tanya Cash says
WOW! This recipe is the closest thing to "real" lemon pound cake that I have found. Thank you so much for sharing it!
Shelby Law Ruttan says
Hi Tanya, thank you so much! Glad you enjoyed the recipe!
Sandy Sheppard says
My husband and I get tired of almond flour desserts for low carb eating. But this cake is a winner. I forgot to put the icing on it before we started eating it, and he said, "Wow, this tastes like REAL cake!" I will definitely make it again, and I might add a little more lemon zest next time. But we love this cake!
Shelby Law Ruttan says
Hi Sandy, thank you so much! I'm glad you enjoyed the recipe!