This keto lemon pound cake is rich, buttery, and totally refreshing! Plus, it's topped with an incredibly delicious sweet sugar free lemon glaze. And with just over 3 NET CARBS per slice, this keto lemon pound cake will let you have your cake and eat it too.
The Best Keto Lemon Pound Cake
There aren't many desserts better than cake - especially keto cake!
And this keto pound cake recipe is not only fun to make, it's a dream to eat. It's smooth, refreshing, and just so satisfyingly tasty.
In fact, it's so good it's hard to eat just one piece. But, that's totally ok since it's so low in carbs, you can indulge in multiple pieces guilt-free.
Now, having said all of that, even though the cakey part of this recipe is just to die for, my favorite part has to be the lemon glaze that coats the top of the cake. It just melts in your mouth with each bite and takes the base of this keto lemon cake to a whole new level.
Plus, there are only a few simple ingredients used to make this delicious low carb pound cake recipe too. And that's always a plus in my book.
Ingredients for Keto Lemon Pound Cake
Ok, so every one of the ingredients for this keto lemon pound cake is a common keto friendly ingredient that you probably have in your pantry/fridge already!
But, if not, make sure to pick them up because I use almost all of the same ingredients in the keto cupcakes I mentioned above.
Anyway, here are the ingredients you will need to make this keto pound cake recipe.
For the cake you need:
- 4 large eggs at room temperature
- 1 stick of butter, melted
- ¾ cup cream cheese
- ¾ cup Granular Swerve
- 2 cups almond flour
- ½ cup coconut flour
- 1 tablespoon baking powder
- ⅓ cup lemon juice
- ½ tablespoon lemon zest
And for the frosting:
- 1 cup Confectioners Swerve
- 1 tablespoon cream cheese
- 2 tablespoons lemon juice or more as needed
As I said, some pretty standard keto ingredients! Let me tell you though, they make one flavorful keto lemon cake.
Keto Friendly Flours to Use and Avoid
So, we're using two different kinds of keto-friendly flours for this recipe, and typically, one or the other is used. But in this case, we are combining almond flour and coconut flour to give this cake its moist and dense consistency.
Now, keep in mind that coconut flour is very absorbent and is not a substitute for almond flour. If you only use coconut flour for this keto cake, it will turn out a dry and crumbly mess, and we definitely don't want that.
So if you're running short on almond flour, have a dietary restriction, or just don't want to use almond flour, you can substitute it with either sunflower or walnut flour. Both can be used interchangeably with almond flour since they have similar properties.
KETO FRIENDLY SWEETENERS TO USE
Now let's talk about how we will be giving this cake a wonderfully sweet flavor without adding any sugar.
And if you've made one of my keto recipes before, you know that Swerve is my favorite keto friendly sweetener - it has 0 net carbs and has the same amount of sweetness as regular sugar.
So if you are ever replacing sugar in a recipe to make it keto, Swerve can be substituted for the same sugar measurement, just like in this recipe.
Another keto friendly sweetener that I suggest is Lakanto's Monkfruit Sweetener. You can use granulated for the cake and powdered for the glaze. This is also a 0 net carb sweetener that measures and has the same sweetness as sugar.
With that said, a sweetener that I DO NOT suggest using is Stevia and Stevia based products.
You need to be careful with Stevia on keto because it commonly contains maltodextrin, dextrose, and maltodextrose. These are all essentially other words for sugar, and they can kick you out of ketosis.
Not to mention, pure Stevia can be up to 300 times sweeter than sugar, making this keto lemon pound cake way too sweet to enjoy.
How to Make Keto Lemon Pound Cake
Ok, now that we have our keto friendly ingredients for today covered, let's get down to the good stuff!
Before we begin, make sure you have a 9x5-inch loaf pan ready to go! Also, you'll want to gather your ingredients so they'll be easy to grab and use.
Now, let's get baking!
Step 1: Making the Cake Batter
First, start by preheating your oven to 350°F (177°C) and line a 9x5-inch loaf pan with parchment paper.
In a separate bowl, combine the cream cheese, butter, and Granular Swerve with a hand mixer. Then one at a time, add your eggs - beating until everything is combined.
Lastly, add the lemon juice, flour mixture, and lemon zest and mix on the lowest setting to combine.
Step 2: Baking THE CAKE
At this time, your oven should be at 350°F (177°C) and ready to go.
Now pour the batter into your prepared loaf pan. The batter will be very thick, so take your time pouring it and use a rubber spatula to help if needed.
Bake the cake for 45-60 minutes or until the center is firm and the edges are golden brown.
That said, I recommend checking the cake at the 45-minute mark - insert a toothpick in the center and if it comes out clean, your cake is done!
Also, you'll want to check the cake at about the 30-minute mark, and then again at the 40-minute mark, to see if the top is browning too quickly. And if you find the top of the cake is browning too fast too brown, cover it with tin foil for the remaining baking time.
Then, after the cake is baked and delightfully golden brown, take it out of the oven to cool for 10 minutes in the pan. Then you will lift the parchment paper to remove the cake from the pan and transfer the cake to a wire rack to finish cooling.
Step 3: Making the Glaze
While your keto cake is cooling, you can prepare the glaze/icing.
So, to do that, just mix the Confectioners Swerve, cream cheese, and lemon juice in a bowl.
After the ingredients are well combined, taste-test the icing and add more lemon juice if needed. Depending on how lemony you would like the cake will determine how much lemon juice you add to the icing.
Finally, spread the glaze evenly on top of the cooled cake. And let it drip off the edges of the cake to give it that iconic lemon pound cake look.
Once your icing has set, dig in!
Storing your Keto Lemon Pound Cake
So you made this keto lemon pound cake - you and everyone who ate it loved it - and now you have some leftover.
If this sounds like you, you can either keep your keto cake in an airtight container or wrap it tightly in plastic wrap. Then it will stay good at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
You can also freeze this cake - wrap it in aluminum foil or plastic wrap, and the cake will last for up to 3 months. Just make sure you thaw it in the refrigerator before enjoying it.
And if you ever want to heat your cake back up, just pop it in the microwave for a few seconds.
Nutritional Info For This Keto Cake
Ok, so this keto lemon pound cake recipe makes 12 servings, giving you the perfect keto dessert for a get-together with friends or family - or just to treat yourself for the week with.
And as I mentioned earlier, this low carb cake has just over 3 NET CARBS per piece.
Check out the rest of the nutritional information for one piece below:
- 260 Calories
- 23 Fat
- 7.0 Carbs
- 3.6 Fiber
- 3.4 NET CARBS
- 7.5 Protein
Now that's one fantastic keto friendly cake!
I love this keto lemon pound cake because it is a fresh change of pace from traditional vanilla and chocolate cakes.
Every bite of this cake tastes like sunshine and will just make you happy while eating it.
If you're hosting or want to treat your family to a delicious low carb cake, this recipe won't disappoint.
And if you make this cake, take a picture of it and tag us on Instagram! We'd love to see how it turns out and share it on our story.Print
Keto Lemon Pound Cake | The Best Keto Cake
This keto lemon pound cake is rich and buttery with a zesty lemon flavor and topped with a sweet sugar free lemon glaze. And with just over 3 NET CARBS per slice, this keto lemon cake will let you have your cake and eat it too.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: Keto Low Carb
For the cake you need:
4 large eggs at room temperature
1 stick of butter(112g), melted
¾ cup (90g) cream cheese
¾ cup (100g) Granular Swerve
2 cups (220g) almond flour
½ cup (56g) coconut flour
1 tablespoon baking powder
⅓ cup lemon juice
½ tablespoon lemon zest
And for the frosting:
1 cup (125g) Confectioners Swerve
1 tablespoon cream cheese
2 tablespoons lemon juice or more as needed
- Preheat your oven to 350°F (177°C) and line a 9x5 inch loaf pan with parchment paper.
- In a large bowl, combine the almond and coconut flour with the baking powder and mix until combined.
- In a separate bowl, combine the cream cheese, butter, and Granular Swerve with a hand mixer. Add your eggs one at a time while mixing until everything is combined.
- Then add the lemon juice, flour mixture, and lemon zest and mix on the lowest setting to combine.
- Pour the batter into your loaf pan and bake for 45-60 minutes or until the center is firm and the edges are golden brown.
- Check the cake at about the 30-minute mark, and again at 40 minutes. If the top of the cake is becoming too brown, cover it with tin foil.
- Let the cake cool for 10 minutes in the pan. Then lift the parchment paper to remove the cake from the pan and transfer the cake to a wire rack to finish cooling.
- While your cake is cooling, prepare the glaze icing. Mix the Confectioners Swerve, cream cheese, and lemon juice in a bowl.
- Spread the glaze evenly on top of the cooled cake and let it drip down the sides.
The scale up function does not change the gram measurements.
- Serving Size: 1 Serving
- Calories: 260
- Fat: 23
- Carbohydrates: 7.0
- Fiber: 3.6
- Protein: 7.5
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