Keto Lemon Pound Cake – Bright, Buttery, And Low-Carb

This keto lemon pound cake checks all the boxes: bright lemon flavor, a moist, tender crumb, and a buttery finish that feels like a treat. It’s the kind of bake that makes your kitchen smell amazing and your coffee break feel special. If you’ve been missing classic pound cake on a low-carb lifestyle, this version brings it back—without the sugar crash.

It’s easy enough for a weeknight and pretty enough for guests. Slice it thick, sip something warm, and enjoy a little moment of sunshine.

Keto Lemon Pound Cake - Bright, Buttery, And Low-Carb

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• Almond flour: Finely ground, blanched works best.
• Coconut flour
• Baking powder (gluten-free)
• Salt
• Unsalted butter, softened
• Cream cheese, softened
• Granulated erythritol or allulose (or your preferred 1:1 keto sweetener)
• Eggs, room temperature
• Lemons (for zest and juice)
• Vanilla extract
• Heavy cream (for moisture and glaze)
• Powdered keto sweetener (for glaze)

Method

 

1. Preheat and prep: Heat your oven to 325°F (163°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy removal. Lightly grease the sides.
2. Mix dry ingredients: In a bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Break up any clumps for a smooth batter.
3. Cream the fats and sweetener: In a large mixing bowl, beat 6 tablespoons softened butter and 4 ounces softened cream cheese until fluffy, about 2 minutes. Add 3/4 cup granulated keto sweetener and beat another minute until light.
4. Add eggs and flavor: Beat in 4 large eggs, one at a time, scraping the bowl as needed. Stir in 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla, and 2 tablespoons heavy cream.
5. Combine wet and dry: Add the dry ingredients to the wet. Mix on low just until combined. The batter will be thick but spreadable. If it seems too stiff, add 1 extra tablespoon of heavy cream.
6. Fill the pan: Spoon batter into the prepared loaf pan. Smooth the top and tap the pan on the counter to release air bubbles.
7. Bake: Bake 45–55 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil around the 35-minute mark.
8. Cool correctly: Let the cake cool in the pan for 15 minutes. Lift out using the parchment and transfer to a wire rack to cool fully before glazing. This helps the crumb set.
9. Make the glaze: Whisk 1/2 cup powdered keto sweetener with 1–2 tablespoons lemon juice and 1 tablespoon heavy cream until smooth and pourable. Adjust with a few drops of water if needed.
10. Glaze and serve: Drizzle the glaze over the cooled cake. Let it set for 10–15 minutes, then slice and enjoy.

What Makes This Special

This pound cake uses a smart blend of almond flour and coconut flour to mimic the classic dense, rich texture—without gluten or high-carb flour.

• Bright lemon flavor: Fresh lemon zest and juice with a touch of vanilla makes every slice fragrant and fresh.
• Low-carb and sugar-free: We use a keto-friendly sweetener, so you get sweetness without spiking carbs.
• Moist and tender: Cream cheese and butter keep the crumb soft, never dry.
• Easy glaze: A simple lemon glaze adds shine and an extra pop of citrus.
• Freezer-friendly: Bake once, enjoy for weeks.

Shopping List

• Almond flour: Finely ground, blanched works best.
• Coconut flour
• Baking powder (gluten-free)
• Salt
• Unsalted butter, softened
• Cream cheese, softened
• Granulated erythritol or allulose (or your preferred 1:1 keto sweetener)
• Eggs, room temperature
• Lemons (for zest and juice)
• Vanilla extract
• Heavy cream (for moisture and glaze)
• Powdered keto sweetener (for glaze)

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy removal.
   

   Lightly grease the sides.

2. Mix dry ingredients: In a bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Break up any clumps for a smooth batter.
3. Cream the fats and sweetener: In a large mixing bowl, beat 6 tablespoons softened butter and 4 ounces softened cream cheese until fluffy, about 2 minutes. Add 3/4 cup granulated keto sweetener and beat another minute until light.
4. Add eggs and flavor: Beat in 4 large eggs, one at a time, scraping the bowl as needed.
   

   Stir in 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla, and 2 tablespoons heavy cream.

5. Combine wet and dry: Add the dry ingredients to the wet. Mix on low just until combined. The batter will be thick but spreadable.
   

   If it seems too stiff, add 1 extra tablespoon of heavy cream.

6. Fill the pan: Spoon batter into the prepared loaf pan. Smooth the top and tap the pan on the counter to release air bubbles.
7. Bake: Bake 45–55 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil around the 35-minute mark.
8. Cool correctly: Let the cake cool in the pan for 15 minutes.
   

   Lift out using the parchment and transfer to a wire rack to cool fully before glazing. This helps the crumb set.

9. Make the glaze: Whisk 1/2 cup powdered keto sweetener with 1–2 tablespoons lemon juice and 1 tablespoon heavy cream until smooth and pourable. Adjust with a few drops of water if needed.
10. Glaze and serve: Drizzle the glaze over the cooled cake.
    

    Let it set for 10–15 minutes, then slice and enjoy.

Storage Instructions

• Room temperature: Keep covered at room temperature for up to 2 days if your kitchen is cool.
• Refrigerator: Store in an airtight container for 5–6 days. The texture actually improves by day two.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge or gently warm in the microwave.

Health Benefits

• Low in net carbs: Almond and coconut flours keep carbs low and fiber higher than traditional flour.
• Gluten-free: No wheat flour means it’s naturally free of gluten.
• Healthy fats: Almond flour and butter provide satiating fats that fit a keto lifestyle.
• Less sugar impact: Using erythritol or allulose helps avoid blood sugar spikes.
• Citrus perks: Lemon adds vitamin C and a bright flavor without many carbs.

Pitfalls to Watch Out For

• Overbaking: Keto cakes can dry out fast.
  

  Start checking at 45 minutes and look for moist crumbs on the tester.

• Skipping room temperature ingredients: Cold eggs, butter, or cream cheese can cause a lumpy batter and uneven texture.
• Using coarse almond meal: Opt for fine, blanched almond flour to avoid a gritty cake.
• Too much lemon juice: A little goes a long way. Too much acid can affect the rise and texture.
• Wrong sweetener form: Use granulated for the batter and powdered for the glaze to avoid graininess.

Variations You Can Try

• Poppy seed twist: Fold in 1–2 tablespoons poppy seeds for a classic lemon-poppy vibe.
• Berry burst: Add 1/2 cup fresh raspberries or blueberries. Toss them in a bit of almond flour to prevent sinking.
• Lemon-lime: Swap half the lemon juice and zest with lime for a citrus blend.
• Vanilla glaze: Use vanilla and a splash of almond extract in the glaze for a bakery-style finish.
• Meyer lemon: If in season, use Meyer lemons for a slightly sweeter, floral note.
• Mini loaves or muffins: Bake in mini pans or a muffin tin.
  

  Reduce bake time to 18–25 minutes, and test early.

FAQ

Can I use just almond flour and skip the coconut flour?

Yes, but the texture will be a bit looser. If skipping coconut flour, add 2–3 extra tablespoons of almond flour and monitor the batter so it’s thick, not runny.

Which sweetener works best?

Erythritol blends and allulose both work well. Allulose tends to brown more and gives a softer crumb.

If using monk fruit blends, make sure it’s a 1:1 product.

Can I make this dairy-free?

Try a dairy-free butter substitute and a dairy-free cream cheese alternative. Texture will vary slightly, but it still works. Use full-fat coconut milk in place of heavy cream.

How do I prevent the top from cracking?

A small crack is common in pound cakes.

For fewer cracks, avoid overmixing, use room temperature ingredients, and bake at a steady 325°F. Tenting with foil helps if browning too fast.

Do I need xanthan gum?

It’s optional here. The combo of eggs, cream cheese, and coconut flour provides structure.

If you want a tighter crumb, add 1/4 teaspoon xanthan gum to the dry mix.

Why is my cake dense?

Keto cakes are naturally denser, but overmixing, old baking powder, or underbaking can make them heavy. Beat the fats well, use fresh leavening, and bake until just done.

Can I reduce the sweetener?

Yes. Reduce by 2–3 tablespoons if you prefer a less sweet cake.

The lemon glaze will still bring balance, or you can thin the glaze with more cream and less sweetener.

Wrapping Up

This keto lemon pound cake brings back the classic flavors you love with a fresh, zesty spin and a low-carb profile. It’s reliable, simple to make, and easy to customize. Bake it for brunch, gifting, or a weekday treat, and keep a few slices in the freezer for later. When you want something sunny and satisfying, this loaf delivers every time.