Learn how to make keto lemon pound cake! An easy almond flour pound cake with a delicious buttery texture and tangy lemon flavor. This delicious lemon cake contains only 3.9 g net carbs per slice and it is a delicious treat with a cup of tea.
Hello fellow baking lovers and keto sweet tooth! Are you ready for some buttery lemon cake today? I can’t think of a better afternoon tea cake than this lemon cake. Honestly, lemon and tea is the best combo. You’ll impress all your friends at teatime with this recipe. There is no need to be on keto diet to appreciate its moist and buttery texture. Glazed lemon pound cake has been the first recipe I learnt to bake as a kid. French lemon cake is a classic in my French culture. That is why today I am sharing a low-carb lemon pound cake recipe. My all time favorite cake flavor with a special though to my diabetic mum who I know will be the first to enjoy this recipe.
How to make a keto lemon pound cake ?
This keto lemon cake recipe has only few ingredients and steps to follow. It doesn’t required fancy equipment or ingredients and you will quickly make this recipe in 15 minutes. First let’s have a look at what you need.
Eggs – a delicious buttery and moist pound cake has eggs. Please stick to the recipe and don’t try to substitute eggs in this recipe
Almond flour – you can also use almond meal if desired
Coconut flour – as always in keto baking, use fresh flour that has no lumps for perfect result
Coconut oil – or butter if preferred
Lemon juice – fresh is the best if you can
Lemon zest – this is optional. I recommend you use untreated organic lemon if you intend to use the zest. This avoid adding nasties to your cake
Sugar free crystal sweetener – as always I love to use crystal Monk Fruit sweetener but erythritol or Xylitol are great options
How to bake with coconut oil ?
Next, let’s talk about the most important part of this recipe: ingredient temperature. While this is a very straight forward keto lemon pound cake recipe there is one trick! You must use eggs at room temperature . In fact, baking with coconut oil involve using ingredients at room temperature. The reason is pretty simple, coconut oil gets solid under 24C (76F) . It means that if your eggs are straight out from the fridge they will create lots of coconut oil lumps. The best is to store your eggs out of the fridge the day before or at least 4 hours before making this recipe. Otherwise, use melted butter instead of coconut oil. This will not happened with butter.
Can I freeze lemon pound cake?
Of course you can freeze this almond flour pound cake. First, slice the whole cake into 16 slices. Then, freeze the cake into a zip bag or airtight container. Make sure the slice don’t overlap, it make it easier to defrost one-by-one. Finally, defrost your slices the day before at room temperature. The next day, toast the slices into the toaster if you like. Of course, if you freeze your pound cake with the frosting on top don’t bring to the toaster. Enjoy plain or spread some sugar-free jam on top.
Is lemon pound cake healthy ?
This is probably the most healthy lemon cake recipe you will find around. Let me tell you why. First, it is sugar-free, low-carb and dairy-free, yes eggs are NOT dairy. Dairy product comes from bovine animals it only includes milk, cream, butter and cheese. So, this keto lemon pound cake is dairy-free meaning it is easy to digest. Next, it is a high protein cake perfect to serve at breakfast or for a fulfilling afternoon tea. Protein keeps you full for longer and you won’t feel hungry after one slice. Finally, it is a gluten-free lemon cake high in fiber from coconut flour. Fibers are part of healthy gut health and stabilize blood sugar level.
More keto cake recipes to try
We all love a good piece of cake and I have plenty of others delicious keto cake recipes for you to try.
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Preheat oven to 180°C (350°F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
In a medium mixing bowl, whisk together eggs, sugar free crystal sweetener, melted coconut oil (or butter) and lemon juice. Make sure that your coconut oil is not burning hot or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at same temperature, think room temperature especially the eggs and lemon juice. Cold ingredients, just out of the fridge will solidify the coconut oil creating oil lumps. Otherwise use melted butter to prevent this to happens. Set aside.
In a different large mixing bowl, whisk together the almond flour, coconut flour and baking powder. Stir to evenly combine the flours.
Pour the liquid ingredients onto the dry ingredients.
Stir all the ingredients together with a baking spoon until it forms a consistent cake batter with no lumps. Combine for at least 2 minutes to make sure the coconut flour fiber absorbs the moisture.
Transfer the cake batter onto the loaf pan. Make sure you are using the same loaf pan size or it will impact your baking time.
Place the loaf pan in the center of your oven and bake at 180°C (350°F), fan-forced mode if you can for 15 minutes. After 15 minutes decrease temperature to 160°C (320°F) and cover the loaf pan with a loose piece foil. This will avoid the top to burn and the middle to bake slowly. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it.
Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
Transfer to a cooling rack to cool completely. It is a thick cake and it usually takes 3 hours to fully cool. Be patient and add the lemon glazing on the cake when it reaches room temperature, not before!
To make the lemon glazing, whisk together the sugar free powdered erythritol with lemon juice until no lumps remain. If needed add more lemon juice to get a thinner glazing or more powdered sweetener to get a thicker glazing.
Drizzle consistency over the cooled pound cake.
You can place the cake few minutes in the freezer to set the glazing if too runny.
Store your cake in the pantry on a cake box for up to 3 or 4 days. Slice before serving to keep the cake moist.
Enjoy as a breakfast, teatime, plain or with sugar free chia seed jam.
How to freeze your pound cake?
Slice the cake into 16 slices before freezing. Freeze the cake in an airtight box making sure the slice doesn't overlap (or place a piece of parchment paper between each slice to make it easier to defrost individually. Defrost the slice the day before at room temperature, on plate, don't overlap slices.
The next day, you can toast the slices in a toaster before serving.
Net carb per slice: total carbs takeaway fiber, 3.9 grams