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Keto Lemon Pound Cake

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4.86 from 1097 votes
By Carine Claudepierre - - 264 Comments
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Learn how to make this Keto Lemon Pound Cake! An easy coconut flour cake with a delicious buttery texture and tangy lemon flavor.

This delicious keto lemon bread contains only 3.9 grams of net carbs per slice, and it is a delicious treat to pair with a cup of my bulletproof coffee for breakfast.

KETO LEMON POUND CAKE SLICED

Is Lemon Pound Cake Keto?

Classic Lemon Pound Cakes aren’t keto-friendly because they’re made with sugar and all-purpose flour. Two ingredients that are full of carbs.

But this Keto Lemon Pound Cake is very much keto-friendly.

It uses only keto-friendly ingredients such as almond flour and coconut flour, this keto pound cake has only 3.9 grams of net carbs per slice!

Why You’ll Love This Recipe

There is no need to be on a keto diet to appreciate the moist and buttery texture of a keto lemon cake.

This cake is also:

  • Gluten-Free
  • Keto-Friendly
  • Low-Carb
  • Paleo
  • Dairy-Free
Pouring glazing on the keto lemon pound cake

How To Make This Keto Lemon Pound Cake

This lemon keto cake recipe has only a few ingredients and steps to follow.

It does not require fancy pieces of equipment or ingredients, and you will quickly make this recipe in 15 minutes of prep.

Ingredients

First, let’s have a look at what you need.

  • Eggs – a delicious buttery and moist pound cake that has eggs. Please stick to the recipe and do not try to substitute eggs in this recipe.
  • Almond Flour – you can also use almond meal if desired but ultra-fine almond flour is the best option. To learn more about keto flour, read my keto flour guide!
  • Coconut Flour – as always in keto baking-uses fresh flour with no lumps for perfect results.
  • Coconut Oil – or melted butter if preferred.
  • Lemon Juice – fresh is the best if you can. Lemons are great keto-friendly fruits! If you don’t have a juicer, read my guide on how to juice a lemon without a juicer.
  • Lemon Zest – this is optional. I recommend you use untreated organic lemon if you intend to use the zest. This avoids adding nasties to your cake. A few drops of the lemon extract also work!
  • Sugar-Free Crystal Sweetener – as always I love to use a crystal blend of Monk Fruit sweetener and erythritol, but powdered erythritol or Xylitol also are great options. Check out my review of keto-friendly sweeteners to convert from one to another.

Baking The Keto Lemon Bread

Next, let’s talk about the most important part of this recipe: ingredient temperature.

While this is a very straightforward keto lemon pound cake recipe there is one trick!

You must use eggs at room temperature. In fact, baking with coconut oil involves using ingredients at room temperature.

The reason is pretty simple, coconut oil gets solid under 76°F (24°C).

It means that if your eggs are straight out of 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 happen with butter.

For more tips on never failing a keto recipe, have a look at my keto baking guide, I share in this ebook all my tips and secrets to never failing a recipe!

Slices of keto lemon pound cake

Storage Instructions

This keto lemon bread can be stored in the fridge for up to 4 days in an airtight container.

You can also freeze this almond flour pound cake. First, slice the whole cake into 16 slices. Then, freeze the keto lemon loaf into a zip-lock bag or in an airtight container.

Make sure the slices do not overlap, it makes it easier to defrost one by one.

Finally, defrost your slices the day before at room temperature.

The next day, toast the slices in the toaster if you like. Of course, if you freeze your sugar-free lemon cake with the frosting on top don’t bring it to the toaster.

Enjoy plain or spread some sugar-free jam on top.

keto lemon pound cake slices

Frequently Asked Questions

Is This Keto Lemon Pound Cake Healthy?

This is probably the healthiest coconut flour 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 products come from bovine animals only include milk, cream, butter, and cheese. So, this keto lemon bread 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. Proteins keep 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 levels.

How Many Carbs Are In Keto Lemon Bread?

This keto lemon pound cake has only 3.9 grams of net carbs per slice.

Keto Lemon Pound Cake

Enjoy the delicious paleo lemon cake recipe and if you make this don’t dig in too fast. Take a picture of your creation and share it with me on Instagram. 

KETO LEMON POUND CAKE

Keto Lemon Pound Cake

3.9gNet Carbs
This keto lemon pound cake recipe has only a few ingredients and steps to follow. It doesn't require fancy equipment or ingredients and you will quickly and easily make this in 15 minutes.
Prep: 15 mins
Cook: 50 mins
Cool 1 hr
Total: 2 hrs 5 mins
Yield: 16 slices
Serving Size: 1 slice

Nutrition

Net Carbs 3.9g
Fat 10.9g
Protein 4.4g
Calories 174kcal
4.86 from 1097 votes
Review Print

Ingredients

Lemon glazing

Instructions

  • Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan 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. Ensure that your coconut oil is not burning hot, or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the 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 combine the flours evenly.
  • Pour the liquid ingredients onto the dry ingredients.
  • Stir all the ingredients together with a baking spoon until it forms a thick 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 the temperature to 160°C (320°F) and cover the loaf pan with a loose piece of foil. This will prevent the top from burning, and the middle will 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!

Lemon glazing

  • 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 thicker glazing.
  • Drizzle over the cooled pound cake.
  • You can place the cake for a 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 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 a plate, don't overlap the slices.
  • The next day, you can toast the slices in a toaster before serving.
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Nutrition Facts
Keto Lemon Pound Cake
Amount Per Serving (1 slice)
Calories 174 Calories from Fat 98
% Daily Value*
Fat 10.9g17%
Carbohydrates 5.1g2%
Fiber 1.2g5%
Sugar 1.1g1%
Protein 4.4g9%
Net Carbs 3.9g
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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    264 Thoughts On Keto Lemon Pound Cake
    1 2 3 7
  1. My first keto cake. Amazing. My eyes bigger than my belly so had a big 2 serving piece. Woah. Too much. 1/16 is perfectly sufficient!! Really fresh tasting, used powdered swerve and butter. Just amazing. Will definitely use other recipes. Follow cooking times carefully. Just right moisture wise and not dry. No taste of coconut. Thank you.

  2. I would like to make the Keto lemon pound cake but I do not want to use Erythritol or xylitol. Could I use maple syrup or honey instead, and if so, how much? I would like to make a cake frosting consisting of fresh lemon juice, coconut oil & maple syrup or honey. Will this work? Can you help me?

    • I didn’t try that but I don’t see any reason why it couldn’t work. Baking time depends of size of your cake, not sure what you mean by mini. I recommend you check baking time after 20 minutes by inserting a pick in the center of the cake, when it’s dry, it’s ready to remove form the oven.

  3. 5 stars
    I made the recipe with a couple tweaks. I subbed the lemon juice with water and instead of any lemon zest or flavouring I did 2 tsps almond flavouring, I also subbed the coconut oil for butter. The result was a delicious treat similar to Boterkoek, a dense, moist, Dutch almond butter cake which my diabetic mother in law can’t eat. She loved it! I tried a slice and I can honestly say it didn’t taste like a diabetic dessert. It tastes delicious!

  4. So i made the cake, and WOOOW. so unbelievably good. I doubled the amount of lemon zest up to 1 TB and I think the next time i make it, i will maybe try even up to 1,5 or 2 Tablespoons of zest to make it reaaally lemon. Bless you and recipes and your sharing. You rock!

  5. Do I have to line with parchment paper or could I just spray with cooking spray? Thank you.

  6. 5 stars
    I considered myself a pretty good baker until we started low carb. Now I feel like a total rookie and have made one failed recipe after another. It is so discouraging to waste the time and not get something edible, not to mention the cost of ingredients. But, when I cut into this cake I felt a bit a joy because the texture seemed sooo perfect. Could it be??? First bite…I swear if you had been in the room I would have hugged you!! So happy, with the taste and texture, just like I had hoped. I also made your cinnamon gummies and love your variation of sweetener that I mixed up for that. So chin is up and I’ll be sticking around! THANK YOU!!

  7. This was amazing! I followed your recipe to the letter (adding the optional lemon zest) and it came out so good! I can’t decide which I like more about it, the bright lemony burst of flavor, the dense and creamy texture or the pretty slices it made. Easy to make and so good!

  8. 5 stars
    I had to change things up a bit, since I didn’t have all of the ingredients. But it came out AMAZING! I’ve been doing Atkins for 15 years (just when I need to lose, seasonally). It’s the best coffee style cake I’ve tried 🙂 My changes were 18 packets of Splenda (since I didn’t have any fancy alternative), 4 extra large eggs instead of 5 large, I used butter only, and almond flour only. It’s fabulous!

  9. 4 stars
    This recipe is a divine!! I used mixed nut flour ( from Walmart) in place of the coconut flour and Earth Balance soy free butter.I am over the moon tickled with the taste and texture.
    Imma try the original recipe next week. Thank you for sharing.

  10. 5 stars
    I tried this recipe but I only used coconut flour 3/4 cup and baked it for 45mins. It’s so good and lemony. Thank you for this recipe!

  11. 5 stars
    Cake itself is not very lemony but with the icing or glaze on to it is very good! We will make this again!

1 2 3 7

Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.