I can’t get over how this Keto Lemon Pound Cake turns out so rich, tangy, and buttery, with cream cheese giving every slice that bakery-style crumb. One bite and it’s hard to believe it’s low carb.

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I’m obsessed with this Keto Lemon Pound Cake because it tastes like I stole a slice from a bakery case and kept it low carb. The crumb is rich, tight, and buttery, with cream cheese giving it that dense, velvety bite I always want in pound cake.

And the lemon zest hits hard enough to keep every forkful bright instead of heavy. I love that it feels indulgent without that weird “diet dessert” energy.

But the best part is the balance. Tangy, sweet, soft, and bold.

The kind of cake I keep slicing thinner just to justify one more piece.

Ingredients

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Almond flour keeps it tender, nutty, and way more filling than regular cake.
Coconut flour soaks things up, giving the loaf that classic pound cake feel.
Keto sweetener brings the sweetness without kicking you out of low-carb mode.
Baking powder gives it lift, so it’s not a sad, dense brick.
Butter adds that rich, bakery-style flavor you totally want here.
Cream cheese makes the crumb soft, creamy, and a little tangy.
Eggs hold everything together and add protein, which is honestly nice.
Lemon zest is where the bright, real lemon flavor really shows up.
Fresh lemon juice adds zing, not that fake lemon candy vibe.
Vanilla rounds things out and makes the lemon taste smoother.
Sour cream or yogurt keeps it moist, because dry keto cake is tragic.
Plus, the glaze makes it feel fancy without much extra effort.
Basically, lemon garnish makes it prettier and gives a fresh little pop.

Ingredient Quantities

2 cups blanched almond flour (about 200 g)

1/4 cup coconut flour (about 30 g)

1 cup granular erythritol or preferred granular keto sweetener (about 200 g)

1 tablespoon baking powder

1/4 teaspoon fine sea salt

1/2 cup unsalted butter, softened (113 g)

8 ounces cream cheese, softened (225 g)

4 large eggs, room temperature

2 tablespoons lemon zest (from about 2 lemons)

1/4 cup fresh lemon juice (60 ml)

1 teaspoon vanilla extract

1/2 cup sour cream or full fat Greek yogurt (120 g) or heavy cream

Optional glaze: 1/4 cup powdered erythritol plus 2 tablespoons heavy cream or more lemon juice to thin

Optional garnish: extra lemon zest or thin lemon slices

How to Make this

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1. Preheat oven to 325 F (160 C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving an overhang for easy removal.

2. Whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 1 tablespoon baking powder and 1/4 teaspoon fine sea salt in a bowl; set aside.

3. In a large bowl or stand mixer, beat 1/2 cup softened unsalted butter and 8 ounces softened cream cheese with 1 cup granular erythritol until light and fluffy, about 2 to 3 minutes.

4. Add 4 large room temperature eggs one at a time, beating briefly after each addition until incorporated.

5. Mix in 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract until combined.

6. Stir in 1/2 cup sour cream or full fat Greek yogurt or heavy cream until the batter is smooth.

7. Fold the dry ingredients into the wet mixture in two additions, mixing just until combined and scraping the bowl so there are no dry pockets.

8. Pour batter into the prepared loaf pan, smooth the top, and bake in the center of the oven for 50 to 65 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

9. Cool the cake in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack before glazing.

10. For optional glaze, whisk 1/4 cup powdered erythritol with 2 tablespoons heavy cream or more lemon juice to reach desired consistency; drizzle over cooled cake and garnish with extra lemon zest or thin lemon slices if desired.

Equipment Needed

1. Oven

2. 9×5 inch loaf pan lined with parchment paper

3. Mixing bowls (one large, one medium)

4. Electric hand mixer or stand mixer

5. Whisk and rubber spatula

6. Measuring cups and spoons

7. Microplane or zester and small juicer or citrus reamer

8. Wire cooling rack

9. Toothpick or cake tester

FAQ

Q: Can I make this cake dairy free?

A: Yes. Replace butter with a dairy free baking stick or refined coconut oil, swap cream cheese and sour cream for a dairy free cream cheese and coconut yogurt. Texture will be slightly different and flavor less tangy.

Q: How do I prevent the cake from being dense or gummy?

A: Use room temperature eggs, beat the butter, cream cheese and sweetener until light and fluffy, and do not overmix once you add the dry ingredients. Measure almond and coconut flours by spooning into the cup and leveling, not packing, to avoid excess flour.

Q: Can I use a different sweetener or powdered erythritol substitute for the glaze?

A: Yes. Granular erythritol, monk fruit blend, or allulose work well in the batter. For the glaze use powdered erythritol or a powdered monk fruit blend. If using allulose in the glaze it will stay softer and shinier.

Q: Will the bake time change for different pans?

A: Yes. A standard 9×5 loaf pan usually takes about 50 to 60 minutes. If you use a smaller pan or bundt pan, start checking 10 to 15 minutes earlier, and use a toothpick inserted in the center to test for doneness.

Q: How should I store leftovers and how long do they keep?

A: Cool completely, then wrap or store in an airtight container in the refrigerator for up to 5 days. You can freeze slices up to 3 months; thaw in the fridge overnight or at room temperature for 30 to 60 minutes.

Q: Can I add mix ins like poppy seeds or blueberries?

A: Yes. Poppy seeds or lemon poppy is classic, add about 1 to 2 tablespoons. Fresh low carb berries can be used sparingly and gently folded in to avoid adding extra moisture.

Keto Lemon Pound Cake With Cream Cheese Recipe Substitutions and Variations

Almond flour: substitute with finely ground hazelnut or pecan flour, 1:1, gives similar texture and flavor; note nuts change flavor profile slightly.
Coconut flour: substitute with additional almond flour, using about 3 to 4 times the coconut flour amount and reduce eggs by one if batter seems thin.
Granular erythritol: substitute with a 1:1 monk fruit erythritol blend or allulose for a softer, less cooling sweetness; if using allulose watch browning.
Cream cheese: substitute with mascarpone cheese 1:1 for similar richness, or full fat ricotta for a lighter texture but expect slightly grainier crumb.

Pro Tips

1. Get everything truly at room temperature before you start. Cold cream cheese or eggs will make the batter lumpy and can cause the loaf to bake unevenly. Softened butter, cream cheese and room temp eggs blend into a silky batter that traps the right amount of air.

2. Fold in the dry ingredients gently and avoid overmixing. Almond and coconut flours can make a dense crumb if you overwork the batter. Mix just until you no longer see streaks of flour and stop.

3. Watch the bake time rather than the clock. Because ovens vary and keto batters brown differently, start checking at 50 minutes. A toothpick should come out with a few moist crumbs, not wet batter. If the top starts to color too quickly, tent loosely with foil for the last 10 to 15 minutes.

4. Adjust moisture and sweetness to your taste. If you want a brighter lemon tang add an extra teaspoon of zest or a tablespoon more lemon juice. For a softer, creamier loaf use full fat Greek yogurt or heavy cream in place of sour cream. For the glaze, mix to a spoonable consistency so it drips nicely without pooling.

Keto Lemon Pound Cake With Cream Cheese Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

288

kcal

Equipment: 1. Oven