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Keto Lemon Pound Cake Recipe

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3.9 from 57 reviews

This Keto Lemon Pound Cake is a moist, flavorful, low-carb dessert perfect for those following a ketogenic lifestyle. Made with almond and coconut flours, cream cheese, and a zesty lemon glaze, it offers a rich, tangy taste without the sugar overload. Ideal for a sweet treat that fits your keto diet, it is easy to prepare and yields a beautifully golden loaf.

Ingredients

Cake

  • 1 cup cream cheese
  • 6 tbsp butter, softened
  • 3/4 cup Joy Filled Eats Sweetener (or alternative sweetener as preferred)
  • 6 eggs
  • 1/4 cup lemon juice
  • 2 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 tbsp baking powder
  • 1 tbsp lemon zest

Lemon Glaze

  • 1/2 cup powdered sweetener
  • 1 tbsp butter, room temperature
  • 1 tsp lemon extract or lemon zest
  • 2 tsp water (added gradually)

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper to ensure easy removal of the cake after baking.
  2. Mix the wet ingredients: Combine cream cheese, softened butter, and sweetener in a food processor. Pulse until the mixture is smooth and creamy.
  3. Add remaining batter ingredients: To the creamed mixture, add eggs, lemon juice, almond flour, coconut flour, baking powder, and lemon zest. Pulse again until all ingredients are well combined into a thick batter.
  4. Transfer batter and bake: Pour the thick batter into the prepared loaf pan, smoothing the top. Place it in the oven and bake for 60 to 70 minutes. Begin checking at 45 minutes; if the edges brown too quickly, cover loosely with foil. The cake is done when the center feels firm to a light touch and the edges are a deep golden brown.
  5. Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then lift out using the parchment paper. Let the cake cool completely on a wire rack before glazing.
  6. Prepare and apply the glaze: In a small bowl, mix powdered sweetener, room temperature butter, lemon extract (or zest), and add water one teaspoon at a time until you achieve a spreadable consistency. Once the cake is fully cooled, spread the lemon glaze evenly over the top.

Notes

  • Nutrition: Each slice contains approximately 5 NET carbs. The recipe yields 12 slices per cake.
  • Lemon flavor: For a stronger lemon flavor, increase lemon zest or lemon extract in the glaze to 2 teaspoons or more according to your taste preferences.
  • Substitutions: You can replace lemon juice and zest with other citrus fruits like lime or orange for a different flavor profile.
  • Storage: Store the cake in an airtight container at room temperature for 3-4 days to maintain freshness.
  • Freezing: Freeze the whole cake or individual slices in freezer-safe containers. Defrost on the counter before eating.

Find it online: https://deliciousyum.com/keto-lemon-pound-cake-recipe/