Keto Lemon Pound Cake – Bright, Moist, and Low Carb

A good lemon pound cake should be moist, tender, and full of sunny citrus flavor. This keto version brings all that brightness without the sugar or heavy carb count. It’s quick to mix, bakes up beautifully, and works for breakfast, dessert, or an afternoon treat with coffee.

If you’ve been craving classic lemon pound cake while staying low carb, this one hits the spot. The texture is rich yet light, the crumb stays soft for days, and the glaze gives it that bakery-style finish.

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Keto Lemon Pound Cake - Bright, Moist, and Low Carb

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• Dry Ingredients: 2 cups (200 g) superfine almond flour
• 2 tablespoons coconut flour
• 1 cup granulated erythritol or allulose (or your preferred 1:1 keto sweetener)
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• Wet Ingredients: 5 large eggs, room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup full-fat sour cream (or Greek yogurt)
• 2 teaspoons pure vanilla extract
• Zest of 2 lemons (about 2 tablespoons, packed)
• 1/4 cup fresh lemon juice
• Lemon Glaze: 1/2 cup powdered erythritol or powdered allulose
• 1–2 tablespoons fresh lemon juice (to reach drizzling consistency)
• 1 teaspoon lemon zest (optional)
• Optional: 1/4 teaspoon lemon extract for extra punch
• 2 tablespoons unsweetened almond milk if batter seems too thick

Method

 

1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for lifting. Lightly grease the sides and parchment.
2. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt until well combined and lump-free.
3. Whisk wet ingredients: In a separate bowl, whisk eggs, melted butter, sour cream, vanilla, lemon zest, and lemon juice. If using lemon extract, add it now.
4. Combine: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. The batter should be thick but spreadable. If it’s overly stiff, stir in 1–2 tablespoons almond milk.
5. Fill the pan: Scrape the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to remove air bubbles.
6. Bake: Bake for 45–55 minutes, or 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 at the 35-minute mark.
7. Cool: Place the pan on a rack and cool for 15 minutes. Lift out the cake using the parchment and cool completely before glazing (about 45–60 minutes more).
8. Glaze: In a small bowl, whisk powdered sweetener with lemon juice until smooth and pourable. Add zest if you like. Drizzle over the cooled cake and let set for 10–15 minutes before slicing.
9. Slice and serve: Use a sharp, serrated knife to cut neat slices. Enjoy plain or with a dollop of whipped cream and berries.

What Makes This Special

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This recipe uses almond flour and a touch of coconut flour for a tender, cake-like crumb without the grainy feel. Melted butter, sour cream, and eggs keep the cake moist and rich, so you don’t miss the traditional sugar and wheat flour.

Fresh lemon zest and juice bring real citrus flavor, and a simple keto-friendly glaze adds the final zing. It’s straightforward, reliable, and feels like a treat without the carb crash.

Ingredients

• Dry Ingredients:
  • 2 cups (200 g) superfine almond flour
  • 2 tablespoons coconut flour
  • 1 cup granulated erythritol or allulose (or your preferred 1:1 keto sweetener)
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
• Wet Ingredients:
  • 5 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup full-fat sour cream (or Greek yogurt)
  • 2 teaspoons pure vanilla extract
  • Zest of 2 lemons (about 2 tablespoons, packed)
  • 1/4 cup fresh lemon juice
• Lemon Glaze:
  • 1/2 cup powdered erythritol or powdered allulose
  • 1–2 tablespoons fresh lemon juice (to reach drizzling consistency)
  • 1 teaspoon lemon zest (optional)
• Optional:
  • 1/4 teaspoon lemon extract for extra punch
  • 2 tablespoons unsweetened almond milk if batter seems too thick

Instructions

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1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for lifting.

   Lightly grease the sides and parchment.

2. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt until well combined and lump-free.
3. Whisk wet ingredients: In a separate bowl, whisk eggs, melted butter, sour cream, vanilla, lemon zest, and lemon juice. If using lemon extract, add it now.
4. Combine: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined.

   The batter should be thick but spreadable. If it’s overly stiff, stir in 1–2 tablespoons almond milk.

5. Fill the pan: Scrape the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to remove air bubbles.
6. Bake: Bake for 45–55 minutes, or 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 at the 35-minute mark.

7. Cool: Place the pan on a rack and cool for 15 minutes. Lift out the cake using the parchment and cool completely before glazing (about 45–60 minutes more).
8. Glaze: In a small bowl, whisk powdered sweetener with lemon juice until smooth and pourable. Add zest if you like.

   Drizzle over the cooled cake and let set for 10–15 minutes before slicing.

9. Slice and serve: Use a sharp, serrated knife to cut neat slices. Enjoy plain or with a dollop of whipped cream and berries.

How to Store

• Room temperature: Keep covered at room temp for up to 2 days. The glaze helps seal in moisture.
• Refrigerator: Store in an airtight container for 5–6 days.

  Let slices sit out for 10 minutes before serving for the best texture.

• Freezer: Wrap individual slices in parchment, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge or at room temp for 30–45 minutes.

Health Benefits

• Low in carbs: Almond and coconut flours keep the carb count down, making it friendly for keto and low-carb lifestyles.
• Higher in healthy fats: Butter, sour cream, and almond flour provide satisfying fats that help keep you full.
• No refined sugar: Using a keto sweetener avoids blood sugar spikes and reduces overall calories from sugar.
• Nutrient boost: Almond flour brings vitamin E, magnesium, and fiber.

  Fresh lemon adds vitamin C and bright flavor without many carbs.

What Not to Do

• Don’t skip the coconut flour entirely without adjusting other ingredients. It helps structure the cake. If omitting, add extra almond flour and reduce liquid slightly.
• Don’t overmix once the wet and dry ingredients meet.

  Overmixing can make the crumb dense.

• Don’t cut while hot. Let the cake cool fully before slicing, or it may crumble.
• Don’t use a coarse almond meal. Superfine almond flour gives the best texture.
• Don’t overbake. Pull it as soon as a toothpick shows moist crumbs. Overbaking leads to dryness.

Recipe Variations

• Blueberry Lemon: Fold 1/2–3/4 cup fresh blueberries into the batter. Toss them with a teaspoon of almond flour first to reduce sinking.
• Lemon Poppy Seed: Add 1–1.5 tablespoons poppy seeds to the dry ingredients and a pinch of almond extract for a bakery vibe.
• Meyer Lemon: Swap in Meyer lemon zest and juice for a sweeter, floral twist.
• Lemon Cream Cheese Swirl: Beat 4 oz softened cream cheese with 2 tablespoons powdered sweetener and 1 teaspoon lemon zest.

  Dollop and swirl into the batter before baking.

• Glaze Options: Use powdered allulose for a smoother, less cooling glaze, or go half erythritol, half allulose to balance sweetness and texture.

FAQ

Can I make this dairy-free?

Yes. Use coconut oil or a dairy-free butter alternative instead of butter, and swap sour cream for full-fat coconut cream or a thick, unsweetened dairy-free yogurt. The flavor will shift slightly, but the cake stays moist.

What sweetener works best?

Powdered or granulated erythritol blends and allulose both work.

Allulose makes the crumb softer and the glaze smoother, while erythritol gives a slightly crisper edge and a mild cooling effect. Choose based on preference.

Can I use only almond flour?

You can, but expect a slightly looser crumb. Keep the amount at 2 1/4 cups and skip the coconut flour, then reduce the lemon juice by a tablespoon.

Watch bake time closely.

Why did my cake sink in the middle?

Usually it’s underbaking, too much liquid, or old baking powder. Weigh ingredients if possible, check your baking powder’s freshness, and bake until the center springs back and a tester shows only moist crumbs.

How do I prevent a gritty texture?

Use superfine almond flour and a powdered sweetener in the glaze. Let the batter rest for 5 minutes before baking to hydrate the flours, which helps the crumb set more evenly.

Can I bake this in mini loaves or muffins?

Yes.

For muffins, bake at 350°F for 18–24 minutes. For mini loaves, start checking at 25 minutes. Look for golden tops and a clean tester with moist crumbs.

Is this cake very lemony?

It’s bright and balanced.

For a stronger hit, add 1/4 teaspoon lemon extract or an extra teaspoon of zest to the batter, and use zest in the glaze.

Wrapping Up

This Keto Lemon Pound Cake brings real lemon flavor, a tender crumb, and a clean, low-carb ingredient list. It’s simple to make, easy to store, and flexible enough for weekday snacks or weekend brunch. Keep a loaf on hand, slice as needed, and enjoy a sunny treat without breaking your goals.

When you want something classic and bright, this cake delivers every time.