Keto Lemon Frosted Pound Cake – Bright, Zesty, and Low-Carb
This Keto Lemon Frosted Pound Cake brings bakery-level flavor to your kitchen without the sugar crash. It’s tender, buttery, and bursting with real lemon, finished with a creamy, tangy lemon frosting. The texture is moist yet sturdy—perfect for slicing and sharing.
If you’re craving a classic pound cake with a fresh twist, this version delivers all the comfort, minus the carbs.
Ingredients
Method
- Prep the pan and oven. Preheat the oven to 325°F (163°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy removal. Lightly grease the pan and parchment.
- Whisk the dry ingredients. In a bowl, whisk almond flour, coconut flour, baking powder, and a pinch of salt until well combined. This helps prevent clumps and creates a consistent crumb.
- Cream butter, cream cheese, and sweetener. In a separate large bowl, beat softened butter and cream cheese with the granular sweetener until light and fluffy, 2–3 minutes. This adds air for a better rise.
- Add eggs slowly. Beat in the eggs one at a time, mixing well after each. Scrape down the bowl to keep the batter smooth.
- Flavor the batter. Mix in lemon zest, lemon juice, vanilla, and heavy cream. The batter may look slightly curdled at this stage—this is normal and will smooth out when you add the dry ingredients.
- Combine wet and dry. Add the dry mixture to the wet and mix on low just until combined. Do not overmix. The batter should be thick but spreadable.
- Fill and level. Transfer batter to the prepared loaf pan. Smooth the top with a spatula and tap the pan on the counter a couple of times to release air bubbles.
- Bake. Bake for 45–60 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil during the last 15 minutes.
- Cool completely. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and cool fully on a wire rack. Frosting a warm cake will cause melting, so patience pays off.
- Make the frosting. Beat cream cheese and softened butter until smooth. Add powdered keto sweetener, lemon zest, and lemon juice, then beat again. Add heavy cream 1 tablespoon at a time until you reach a creamy, spreadable consistency. Adjust sweetness with a few drops of stevia or monk fruit if desired.
- Frost and finish. Spread frosting over the cooled cake. Garnish with extra zest if you like. Slice with a sharp knife, wiping between cuts for clean slices.
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Why This Recipe Works
This cake uses a smart blend of almond flour and coconut flour for a tight crumb that still feels soft and cakey. Lemon zest and juice brighten the batter without adding many carbs, while a touch of vanilla rounds out the flavor. Full-fat ingredients, like butter and cream cheese, add richness and help the cake stay moist.
The frosting uses powdered erythritol or allulose to keep it silky and smooth, with no grainy texture.
Shopping List
- Almond flour (blanched, finely ground) – about 2 cups
- Coconut flour – 2 tablespoons
- Baking powder – 2 teaspoons
- Salt – a pinch
- Unsalted butter – 1/2 cup (softened)
- Cream cheese – 4 ounces (softened)
- Granular keto sweetener (erythritol, allulose, or a blend) – 2/3 cup
- Eggs – 4 large (room temperature)
- Heavy cream – 1/4 cup
- Lemon zest – from 2 lemons
- Fresh lemon juice – 3 tablespoons
- Vanilla extract – 1 teaspoon
- Powdered keto sweetener – 3/4 to 1 cup (for frosting)
- Additional cream cheese – 2 ounces (for frosting)
- Unsalted butter – 2 tablespoons (for frosting)
- Heavy cream – 1–3 tablespoons (for frosting, to desired consistency)
- Extra lemon zest and juice – 1 teaspoon zest + 1–2 teaspoons juice (for frosting)
- Optional: a few drops of liquid stevia or monk fruit to taste, for sweetness balance
Step-by-Step Instructions
- Prep the pan and oven. Preheat the oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy removal. Lightly grease the pan and parchment.
- Whisk the dry ingredients. In a bowl, whisk almond flour, coconut flour, baking powder, and a pinch of salt until well combined.
This helps prevent clumps and creates a consistent crumb.
- Cream butter, cream cheese, and sweetener. In a separate large bowl, beat softened butter and cream cheese with the granular sweetener until light and fluffy, 2–3 minutes. This adds air for a better rise.
- Add eggs slowly. Beat in the eggs one at a time, mixing well after each. Scrape down the bowl to keep the batter smooth.
- Flavor the batter. Mix in lemon zest, lemon juice, vanilla, and heavy cream.
The batter may look slightly curdled at this stage—this is normal and will smooth out when you add the dry ingredients.
- Combine wet and dry. Add the dry mixture to the wet and mix on low just until combined. Do not overmix. The batter should be thick but spreadable.
- Fill and level. Transfer batter to the prepared loaf pan.
Smooth the top with a spatula and tap the pan on the counter a couple of times to release air bubbles.
- Bake. Bake for 45–60 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil during the last 15 minutes.
- Cool completely. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and cool fully on a wire rack. Frosting a warm cake will cause melting, so patience pays off.
- Make the frosting. Beat cream cheese and softened butter until smooth.
Add powdered keto sweetener, lemon zest, and lemon juice, then beat again. Add heavy cream 1 tablespoon at a time until you reach a creamy, spreadable consistency. Adjust sweetness with a few drops of stevia or monk fruit if desired.
- Frost and finish. Spread frosting over the cooled cake.
Garnish with extra zest if you like. Slice with a sharp knife, wiping between cuts for clean slices.
How to Store
Refrigerator: Store the frosted cake in an airtight container in the fridge for up to 5 days. The flavors often improve on day two.
Freezer: For longer storage, freeze unfrosted slices wrapped tightly for up to 2 months.
Thaw in the fridge overnight, then frost before serving or add a light drizzle instead.
Room temperature: If your kitchen is cool, you can keep the unfrosted cake at room temp for 24 hours, wrapped well. Always refrigerate after frosting.
Health Benefits
- Low in carbs: Almond and coconut flour keep net carbs down compared to wheat flour, making it friendly for keto and low-carb lifestyles.
- Higher in healthy fats: Butter, cream cheese, and heavy cream support satiety and steady energy.
- No refined sugar: Using keto sweeteners helps avoid blood sugar spikes while still enjoying dessert.
- Lemon perks: Fresh lemon adds brightness and a small dose of vitamin C without piling on carbs.
Common Mistakes to Avoid
- Overbaking: Keto cakes can dry out fast. Start checking at 45 minutes and remove when a toothpick shows moist crumbs.
- Skipping room-temperature ingredients: Cold butter, cream cheese, or eggs can cause a lumpy batter and dense texture.
- Using coarse almond meal: Choose finely ground blanched almond flour for the best crumb and rise.
- Too much lemon juice: Extra liquid can throw off the structure.
Use zest for stronger lemon flavor without excess moisture.
- Frosting a warm cake: Heat melts the frosting and can make the cake gummy. Cool completely first.
Alternatives
- Sweeteners: Allulose gives a softer crumb and a less cooling feel than erythritol. A blend often balances taste and texture.
Use powdered sweetener for the frosting.
- Dairy-free: Swap butter for refined coconut oil and cream cheese for a dairy-free cream cheese. Use coconut cream instead of heavy cream. Flavor may be slightly different but still delicious.
- Lemon glaze: Prefer a lighter finish?
Make a simple glaze with powdered sweetener, lemon juice, and a touch of cream. Drizzle instead of frosting.
- Blueberry twist: Fold 1/2 cup fresh blueberries into the batter after mixing. Pat them dry first to avoid excess moisture.
- Mini loaves or muffins: Bake in mini pans or muffin tins for portion control.
Reduce baking time to 18–25 minutes, checking early.
FAQ
Can I use only almond flour and skip the coconut flour?
Yes, but the texture may be slightly more moist and less structured. If you omit coconut flour, add 2–3 extra tablespoons of almond flour to compensate, and watch the bake time.
Which sweetener tastes best in this cake?
Allulose gives the most sugar-like texture with no cooling aftertaste. Erythritol blends work well too, especially in powdered form for the frosting.
Taste your frosting and adjust with a few drops of stevia or monk fruit if needed.
My cake sunk in the middle. What happened?
Common causes include underbaking, too much liquid, or opening the oven door early. Make sure your baking powder is fresh and measure lemon juice carefully.
Can I make this ahead?
Absolutely.
Bake the cake a day ahead and store it wrapped in the fridge. Frost just before serving or frost and chill, then bring to room temp for 20–30 minutes before slicing.
How many net carbs per slice?
It varies by ingredients and slice size, but a typical slice from a 12-slice loaf is around 3–5g net carbs. Use your specific brands and a nutrition calculator for accuracy.
Do I need xanthan gum?
No.
The combination of eggs and cream cheese gives enough structure. If you prefer a slightly tighter crumb, you can add 1/4 teaspoon, but it’s optional.
Can I substitute bottled lemon juice?
Fresh lemon juice and zest give the best flavor. Bottled juice works in a pinch, but zest is key for a bright lemon punch, so try not to skip it.
Wrapping Up
This Keto Lemon Frosted Pound Cake is bold with citrus, rich with butter, and surprisingly simple to make.
It’s a crowd-pleaser that doesn’t feel like a compromise. Keep it in your rotation for brunches, birthdays, or any time you want a low-carb treat that truly tastes like dessert. Slice, savor, and enjoy the lemony lift.
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