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

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.