Keto Lemon Pound Cake

Here’s a moist, buttery Keto Lemon Pound Cake with a bright lemon flavor—perfect for dessert or tea time 🍋🍰

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Keto Lemon Pound Cake

Ingredients (10–12 slices)

Cake

• 2 cups almond flour (fine, blanched)

• ¼ cup coconut flour

• ¾ cup keto sweetener (monk fruit/erythritol blend)

• 1 tbsp baking powder

• ¼ tsp salt

• 4 large eggs (room temperature)

• ½ cup unsalted butter, melted & cooled

• ⅓ cup sour cream or full-fat Greek yogurt

• ¼ cup fresh lemon juice

• 2 tbsp lemon zest

• 1 tsp vanilla extract

Optional Lemon Glaze

• ½ cup powdered keto sweetener

• 1–2 tbsp lemon juice

• 1 tbsp heavy cream or water

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Instructions

1. Preheat oven:
   Preheat to 350°F (175°C). Grease or line a loaf pan (9×5-inch).

2. Mix dry ingredients:
   In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt.

3. Mix wet ingredients:
   In another bowl, whisk eggs, melted butter, sour cream, lemon juice, lemon zest, and vanilla.

4. Combine:
   Add wet ingredients to dry and mix until smooth.

5. Bake:
   Pour batter into loaf pan. Bake 45–55 minutes, covering loosely with foil if browning too fast.

6. Cool:
   Let cool 15 minutes in pan, then remove to cool completely.

7. Glaze (optional):
   Whisk glaze ingredients and drizzle over cooled cake.

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Tips for Best Pound Cake

• Use room-temperature eggs for better rise

• Don’t overbake—check with toothpick (slight crumbs = perfect)

• For extra moisture, brush warm cake with a little lemon syrup (lemon juice + keto sweetener)

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Variations

• Lemon Blueberry: fold in ½ cup fresh blueberries

• Lemon Almond: add ½ tsp almond extract

• Cream Cheese Swirl: swirl sweetened cream cheese through batter

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Approx. Macros (per slice, without glaze)

• Calories: ~220

• Fat: 19g

• Protein: 7g

• Net Carbs: ~3g