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    Home » Desserts

    Keto lemon pound cake

    Published: Mar 12, 2021 · Updated: Apr 4, 2022 by Anna · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe

    Moist and dense with a profound citrus flavor, this keto lemon pound cake won’t leave you indifferent. It’s a gluten-free and low carb dessert that can feed a large crowd of people.

    A partially sliced lemon pound cake on a white parchment paper, fresh lemon slices are on the background.
    Jump to:
    • Ingredients and substitutes
    • Step by step directions
    • Topping ideas
    • FAQ
    • Carbs in sugar-free pound cake
    • More low carb recipes
    • Recipe

    Ingredients and substitutes

    Almond flour and coconut flour - Almond flour will give us a super moist and soft low carb keto pound cake, while the coconut flour will take in all the extra moisture. If you want to make this cake even more like the "real thing", add ½ teaspoon of xanthan gum (totally optional, though).

    Baking powder - We need one tablespoon of baking powder per cup of flour we use. Feel free to use gluten-free baking powder if you like.

    Butter - Use melted unsalted butter or coconut oil.

    Lemons, vanilla extract, and salt - Use freshly squeezed lemon juice of two lemons. Don't forget about lemon zest! We will also add some vanilla extract and some salt to balance out all the flavors.

    Sweetener - Using pure erythritol will lead to a cooling aftertaste, while too much stevia will make our keto lemon pound cake bitter. To avoid possible aftertaste problems, I use blends of these two sweeteners from Sukrin. You can also use allulose or monk fruit sweeteners.

    Greek yogurt - Yoghurt will make our low carb pound cake super moist and add extra tanginess and acidity (not that we have a lack of acidity in this LEMON pound cake recipe, but why not add a little extra).

    Eggs - We need 4 large eggs at room temperature. If you use eggs straight from the fridge, the sweetener won't dissolve well and the eggs won't beat very well.

    Step by step directions

    Adjust the oven rack to the lower third position and preheat to 350F (175C). Line a loaf pan (9”x 5” x 3”/25cm x 11.5cm x 7cm) with parchment paper and set aside.

    As always, we start by combining all the dry ingredients in a large mixing bowl to break all the potential clumps and make sure that all ingredients are evenly spread in the mixture.

    Then we need to beat the eggs (at room temperature!!!) and sweetener in another bowl with a hand mixer. Alternatively, you can use a stand mixer on medium speed – beat until the mixture turn pale yellow and increases in volume by one third. This will take around 10 minutes. 

    6 steps collage image showing how to make keto lemon pound cake.

    Then, add the butter, yogurt, vanilla extract, lemon juice, and lemon zest into the egg mixture and mix until just combined. Pour everything into the dry mixture bowl.  Mix until no dry ingredients are left and pour the batter into the prepared loaf pan. 

    Bake for 45-50 minutes or until the toothpick comes out clean after being inserted in the center and the top of the pound cake is golden. If you see the cake brown too fast, cover it loosely with foil and bake for the remaining time covered.

    When done, remove from the oven and let it cool down in the loaf pan for at least 20 mins. After, transfer it onto a cooling rack to cool down completely before serving.

    Topping ideas

    I left my low carb lemon pound cake naked because I wanted to enjoy the lemon flavor to the fullest, but you can add different toppings to make it sweeter and add extra decorations for better presentation.

    Icing - Nothing can beat a simple sugar-free icing on top of keto pound cake. Just mix powdered sweetener with heavy cream and pour on top of your completely cooled cake.

    Cream cheese frosting - You can use your favorite sugar-free frosting or go ahead and make the frosting that I use for my GLUTEN-FREE KETO CARROT CAKE RECIPE.

    Lemon zest - Sprinkle a little bit of fresh lemon zest right on top of the lemon cake to elevate the citrus flavor even more.

    4 slices of lemon pound cake on a white parchment paper, fresh lemon slices and crumbs are lying around.

    FAQ

    How do you make keto lemon pound cake rise high in the oven?

    By beating the eggs with sweeteners for a long time (around 10 minutes), we incorporate air bubbles into the batter which will expand and lift our lemon pound cake during baking. It will also help to make our cake lighter and fluffier.

    Are lemons keto?

    Yes, lemons are low in carbs.  One medium lemon has around 4g net carb, if we assume you eat the whole fruit. The juice, however, of one medium lemon (around 2 tbsp) contains only around 2 net carbs.

    Why is my keto lemon cake sinking after baking?

    If you beat eggs at a very high speed instead of medium, larger bubbles of air get into the batter. During baking, they will expand and lift your cake, but burst afterward. This will make your pound cake sink during the cooling process. 

    Carbs in sugar-free pound cake

    This gluten-free lemon pound cake can be indulged in on a low carb diet. I usually cut it into 14 thick slices, which brings me to around 3g net carb per slice. However, this keto lemon cake can be easily cut into 16 servings if you need to serve more people!

    More low carb recipes

    KETO PUMPKIN BREAD

    EASY KETO BLUEBERRY MUFFINS

    HEALTHY CARROT CAKE MUFFINS RECIPE

    ALMOND FLOUR KETO ZUCCHINI BREAD

    KETO CREME BRULEE

    Recipe

    A close up shot of a lemon pound cake on a white parchment paper, several slices are lying in front.

    Keto lemon pound cake

    Moist and dense with a profound citrus flavor, this keto lemon pound cake won’t leave you indifferent. It’s a gluten-free and low carb dessert that can feed a large crowd of people.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: Gluten-free pound cake, Keto pound cake, Lemon desserts
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 14 slices
    Calories: 135kcal
    Author: Anna

    Equipment

    • loaf pan 9”x 5” x 3” (25cm x 11.5cm x 7cm)

    Ingredients

    • 2 cup 200g almond flour
    • ¼ cup 30g coconut flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • 4 large eggs, at room temperature
    • ⅔ cup 120g granulated sweetener such as Sukrin
    • ½ cup 113g butter, melted
    • ⅓ cup 90g Greek yogurt
    • ½ teaspoon vanilla extract
    • Lemon juice and lemon zest of 2 lemons

    Instructions

    • Adjust the oven rack to the lower third position and preheat to 350F (175C). Line a loaf pan 9”x 5” x 3” (25cm x 11.5cm x 7cm) with parchment paper and set aside.
    • Combine the first 4 ingredients (all dry) in a large mixing bowl and set aside.
    • In another mixing bowl, beat the eggs and sweetener with a hand mixer or stand mixer on medium speed until the mixture turns pale yellow and increases in volume by one-third. This will take around 10 minutes.
    • Then, add the butter, yogurt, vanilla extract, lemon juice, and lemon zest and mix until just combined.
    • Add the dry ingredients to the wet and mix until no dry ingredients are left. Then, pour the batter into the prepared loaf pan.
    • Bake for 45-50 minutes or until the toothpick comes out clean after being inserted in the center and the top of the pound cake is golden. If you see the cake brown too fast, cover it loosely with foil and bake for the remaining time covered.
    • When done, remove from the oven and let it cool down in the loaf pan for at least 20 mins. After, transfer it onto a cooling rack to cool down completely before serving.

    Notes

    NET CARB: 3g
    Nutrition Facts
    Keto lemon pound cake
    Amount Per Serving (1 slice)
    Calories 135 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Potassium 151mg4%
    Carbohydrates 5g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 5g10%
    Vitamin A 139IU3%
    Vitamin C 2mg2%
    Calcium 91mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com

    Tried this recipe?Mention @heretocook or tag #heretocook!

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    Comments

    1. Jo

      March 14, 2021 at 8:14 pm

      5 stars
      This was great! Next time, will try to make cupcakes instead.

      Reply
      • Anna

        March 14, 2021 at 9:07 pm

        Amazing! Thank you for your comment!

        Reply
    2. Regina

      September 09, 2021 at 9:46 pm

      5 stars
      This came out with the perfect texture and wonderful lemony flavor I was looking for. Thanks for this winning recipe!

      Reply
      • Anna

        September 09, 2021 at 9:56 pm

        Thank you for sharing, Regina! I'm happy you liked it!

        Reply
    3. Jenniffer

      January 16, 2023 at 2:13 am

      I need to be dairy free due to my autoimmune disease. Is there a dairy free alternative to the yogurt?

      Reply
      • Anna

        January 16, 2023 at 8:34 am

        Maybe lactose-free yogurt or vegan yogurt? They both should work for this recipe.

        Reply

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    Hey there! My name is Anna and I am here to cook healthy meals that taste delicious. Here you’ll find low carb high fat, keto, paleo recipes for any occasion! Read More

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