Keto Lemon Pound Cake

Why You’ll Love This Recipe

• Low-Carb: Only 3g net carbs per serving, making it ideal for keto and low-carb diets.

• Moist & Buttery: The almond flour gives this cake a rich, tender texture.

• Zesty Lemon Flavor: A perfect balance of tangy lemon in both the cake and the glaze.

• Easy to Make: Quick to prepare with simple ingredients, and only one hour of total time.

• Versatile: Great for a tea-time treat, dessert, or even breakfast!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 4 large eggs

• 1/4 cup coconut oil (or unsalted butter)

• 1/2 cup almond milk (or coconut milk)

• 1 teaspoon vanilla extract

• 1/2 cup sweetener (like Monk Fruit)

• 2 1/2 cups almond flour (sifted)

• 2 teaspoons baking powder

• Zest of 1 lemon

• 2 tablespoons lemon juice

For the Lemon Glaze:

• 2 tablespoons lemon juice

• 1/4 cup powdered sweetener (like erythritol)

• 4 oz cream cheese (softened)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.

2. Mix the Wet Ingredients: In a bowl, whisk together the eggs, coconut oil, almond milk, vanilla extract, and lemon juice.

3. Combine the Dry Ingredients: In a separate bowl, mix the almond flour, baking powder, and sweetener.

4. Make the Batter: Gradually combine the wet and dry ingredients. Stir in the lemon zest until the batter is smooth and well-combined.

5. Bake: Pour the batter into the loaf pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

6. Prepare the Glaze: In a bowl, whisk together the lemon juice, cream cheese, and powdered sweetener until smooth and creamy.

7. Glaze the Cake: Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Servings and Timing

Servings: 14
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Variations

• Add Berries: Top the cake with fresh blueberries or raspberries for an extra burst of flavor.

• Use Different Citrus: Try using lime or orange juice for a different citrusy twist.

Storage

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.

• Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw before serving.

FAQs

Can I use coconut flour instead of almond flour?

Coconut flour cannot be directly substituted for almond flour. You’d need to adjust the quantity and add more liquid since coconut flour absorbs more moisture.

Can I make this cake ahead of time?

Yes, this cake can be made ahead and stored in the fridge for a few days, making it perfect for meal prep.

Is lemon keto-friendly?

Yes, lemons are keto-approved! They’re low in carbs and high in vitamin C, making them a great choice for a keto diet.

Conclusion

This Keto Lemon Pound Cake is a must-try for any lemon lover on a keto or low-carb diet. With its rich texture, fresh lemon flavor, and creamy glaze, it’s a perfect dessert or snack that won’t ruin your diet. Enjoy it any time of the day with your favorite cup of tea or coffee!