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This keto lemon pound cake recipe creates a sweet treat with a tart lemon flavor and an optional sour cream glaze. It is a lemon loaf to love. And it will disappear quickly, too, since a slice of keto lemon pound cake is appropriate at just about any time of day.
A few simple ingredients and just minutes of prep time come together to create a marvelous treat that’s sure to become one of those easy keto recipes you’ll revisit time and time again.
This keto lemon pound cake recipe makes a sweet, tart and tender lemon loaf that’s also gluten-free, grain-free, dairy optional and packed with intense lemon flavor (all from real lemons, no lemon extract!).
I am a sucker for any kind of lemon-y dessert and I LOVE this lemon pound cake recipe.
Since I first posted it a couple of years ago, I’ve adapted it a bit to create a slightly larger loaf (more servings!) as well as a sweet lemon glaze to go on top.
Think of it as the low-carb version of a Starbucks lemon loaf– that’s the inspiration.
With each keto lemon pound cake I bake, I find even more versatility in how to enjoy it. A few options for you:
This keto lemon pound cake is so tasty and tender, and it’s a lemon pound cake recipe you’ll make over and over again.
I use a combination of almond flour and coconut flour which results in the perfect texture: moist but not too crumbly, dense and flavorful as any good pound cake should be.
As for the fat content, I’ve found that I like it best with grass-fed butter or extra virgin olive oil (opt for that if you’re dairy-free).
Olive oil cakes are delightful, and the flavor of extra virgin olive oil is extra nice with lemon. I especially love Olio Piro extra virgin olive oil, an award-winning olive oil with high antioxidants that is made in Italy (affiliate).
Overall, oil will make the cake a bit less dense compared to butter, but the differences are pretty subtle. I haven’t tried it with avocado oil but I’m sure it will also work out just fine.
This keto lemon pound cake is:
Lemon is a wonderful flavor to incorporate into keto baking as it adds a delicious tartness without the carbs.
I have always loved lemon-y treats and this keto lemon loaf strikes the perfect balance between dessert and snack, without any guilt. 😉
To make it, you will need:
This lemon cake recipe is so simple, you can easily whip one up in no time! Take a look at the process (for all the details, check out the recipe card at the bottom of the page):
How many carbs are in a keto lemon pound cake?
This low-carb lemon loaf is such a great treat if you’re following a keto diet because one slice contains only 3 grams of net carbs.
How do you make keto lemon glaze?
You can make a simple keto lemon glaze by mixing fresh lemon juice with powdered monk fruit sweetener and a tiny amount of vanilla extract. I like to take it a step further and mix in a couple of tablespoons of sour cream to create a creamy, tangy, lemony glaze that’s irresistible.
Can you make a sugar free pound cake?
Absolutely! This keto lemon pound cake is sugar-free in the sense that it contains zero added sugar and is instead sweetened with a granulated monk fruit sweetener (like every single one of the keto cake recipes on the blog!).
How do I store keto lemon pound cake?
You can keep any extra, un-glazed pound cake in an airtight container at room temperature. If you do add the sour cream glaze, it’s best to store the pound cake in the refrigerator.
Enjoy this keto pound cake recipe, friends! And as always, if you make it and love it and feel like giving it five stars in the recipe card below, I’d be so grateful!
10
servings10
minutes50
minutes260
kcalYield:Â 10 slices
 Prep Time: 10 minutes
 Cook Time: 50 minutes
 Total Time: 1 hour
This keto lemon pound cake is sweet, tart and tender! It’s an easy low-carb recipe that every lemon lover
â…“ cup softened butter or extra virgin olive oil (see notes if substituting coconut oil)
¾ cup granulated monk fruit sweetener (I like Lakanto’s Golden monk fruit)
1 tablespoon lemon zest
â…“ cup fresh lemon juice (about 2-3 lemons)
4 eggs (pasture-raised when possible)
1 teaspoon vanilla extract
â…“ cup sour cream (or coconut cream if dairy-free)
2 cups almond flour
½ cup coconut flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon xanthan gum (optional)
â…“ cup powdered monk fruit sweetener
zest of half a lemon
1 tablespoon lemon juice
2 tablespoons sour cream
 Yield: 10 Serving Size: 1
Amount Per Serving:Â Calories:Â 260 Total Fat:Â 23g Saturated Fat:Â 4g Trans Fat:Â 0g Cholesterol:Â 74mg Sodium:Â 39mg Carbohydrates:Â 7g Net Carbohydrates:Â 3g Fiber:Â 4g Sugar:Â 1g Protein:Â 8g