Go Back
A delectable keto lemon pound cake, its golden crust gleaming under warm studio lighting. The cake's moist crumb, flecked with vibrant lemon zest, takes center stage, surrounded by a delicate arrangement of lemon slices, fresh sprigs of thyme, and a dusting of powdered erythritol. The composition is shot from a low angle, emphasizing the cake's rich, velvety texture and the sophisticated flavors that embody the essence of a keto-friendly dessert.

Keto Lemon Pound Cake with Cream Cheese Recipe

Keto Lemon Pound Cake is bright, tender, and full of zesty flavor. The perfect balance of citrus and sweetness!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert / Cake
Cuisine American
Calories 300 kcal

Ingredients
  

  • 1½ cups almond flour
  • ¼ cup coconut flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • 4 oz cream cheese softened
  • ¾ cup erythritol or keto sweetener
  • 4 large eggs
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • Optional Glaze:
  • ½ cup powdered erythritol
  • 1 –2 tbsp lemon juice

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
  • In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
  • In a separate large bowl, beat butter, cream cheese, and sweetener until fluffy.
  • Add eggs one at a time, beating well after each. Stir in lemon juice, zest, and vanilla.
  • Add dry ingredients to wet, mix until just combined.
  • Pour batter into prepared pan and smooth the top.
  • Bake for 45–55 minutes, or until a toothpick comes out clean.
  • Let cool completely before removing from pan.
  • If using glaze, whisk powdered erythritol with lemon juice and drizzle over cooled cake
Keyword keto, low-carb, lemon, pound cake, gluten-free, sugar-free, cream cheese, spring dessert, afternoon tea