Yep, I love a dense and rich slice of pound cake, and fortunately, it’s easy to make a keto-friendly version that’s both satisfying and delicious! No need to be an expert baker either, as this recipe is wonderfully simple with easy-to-find pantry ingredients. You’ll whip this up in no time and enjoy a yummy low-carb homemade dessert without a ton of effort – yippee!
Tips for making the BEST keto lemon pound cake:
Swerve worked great as a keto sweetener in this recipe! You could instead use your favorite powdered sweetener to taste, so check out our guide to keto sweeteners.
Make sure to grease your loaf pan well with butter before baking to avoid sticking. As an option, you can add parchment paper too.
Feel free to slice your cake and then freeze it for a later date! The cake should last in the freezer for a couple of months if stored covered.
The Best Keto Lemon Pound Cake
- 5 tablespoons butter, softened
- 3/4 cup granulated keto sweetener (such as Swerve)
- 4 oz. cream cheese softened
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1 1/2 cups almond flour
First, preheat the oven to 350 degrees. Grease a loaf pan with butter.
Then In a large mixing bowl, add the softened butter, sweetener, softened cream cheese. Cream together until the mixture is smooth.
After cracking the eggs into the bowl, add lemon juice, lemon zest, and vanilla extract. Blend until smooth for a minute or so using a hand mixer.
In another smaller bowl, mix the baking powder with almond flour. Gradually add that mixture to the cake batter, and mix for a few seconds until combined.
Then, pour the batter into the prepared pan and spread evenly.
Put into the oven and bake for about 60 minutes until cooked through. A toothpick inserted should come out clean. Let cool, then slice to serve.
Yield: 10 slices, Serving Size: 1-inch slice
Amount Per Serving: 214.0 Calories | 19.6g Fat | 22.4g Total Carbs | 1.8g Fiber | 18.1g Erythritol | 6.5g Protein | 2.4g Net Carbs