Keto Lemon Pound Cake
By Carine Claudepierre
Published on 07/15/2019 - Last updated on 10/26/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
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
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.
Making The Cake
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!
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.
Frequently Asked Questions
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.
This keto lemon pound cake has only 3.9 grams of net carbs per slice.
More Keto Baking Recipes
We all love a good piece of cake and I have plenty of other delicious keto cake recipes for you to try.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Keto Lemon Pound Cake
Ingredients
- 5 large Eggs at room temperature
- ¾ cup Granulated Sweetener or xylitol
- ½ cup Coconut Oil or melted butter
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- 1 tablespoon Baking Powder
- ¼ cup Lemon Juice
- ½ tablespoon Lemon Zest optional
Lemon glazing
- 1 cup Powdered Erythritol
- 2 tablespoons Lemon Juice
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.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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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.
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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!
What should I replace If I don’t want to use lemon juice?
Same amount of almond milk or water.
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.
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!
Cake itself is not very lemony but with the icing or glaze on to it is very good! We will make this again!
My dessert
Soooooooooooooooooo good!!! I made it for my friend’s birthday; she is watching her carbs and sugar. I did it EXACLTY as the recipe says and I will make it again for sure!!
I made this recipe for the first time the other day, and I could not be more pleased. Thank you so much for this. It’s a game changer.
Hello Carine,
I just wanted to tell you that your recipes are so fabulous that they make living the keto lifestyle much more interesting and fun. I very much appreciate how much time you must spend on recipe development, not really knowing how to do it myself, and I look forward to trying all of your wonderful recipes!
Thank you so much ! Glad you found my blog, Enjoy the recipes. XOXO Carine
Thank you once again for another fabulous, sugar-free recipe! This was our Easter dessert this year. I served it with fresh strawberry sauce (chopped strawberries macerated with Lakanto granular) and it was a hit with my family. So good, thank you!
Thank you for this lovely feedback!
I wanted to thank you for this! I havenhad desserts in month and I loved this lemon loaf just like my favorite from Starbucks.
The onnly thing is I ate at night and I had
a lot of acid reflux heartburn and scalded tongue, could this be for any of the ingredients?
Thanks!
I am happy you love the recipe. I am not a doctor so I can’t recommend on health issue, acid reflux often comes from the combination of food you eat in a day, it’s hard to tell if it’s because you eat this cake or other food in the day.
I made this cake today and added some chopped apples. It turned out brilliant. Thanks for this recipe.
I made this cake tonight and it was delicious! Definitely a keeper that I plan to make often. Thank you!
For the syrup, 1/2 cup sugar/sweetner will be enough.
This turned out incredible! My dad’s favorite dessert is lemon pound cake, so I was hesitant to try to make a keto version as I didn’t think anything could quite compare to the real thing, but this did not disappoint. I used butter and doubled the lemon zest and my whole family loved it – you can’t tell that it is keto and it doesn’t have any lingering coconut flavor. I also used a mini bundt pan (7x7x4) to bake and it worked perfectly.
Thanks so much for this recipe. It’s my stable Sunday bake for delicious deserts all week. I don’t add lemon zest but instead 1 tsp lemon extract for that extra lemon flavour. Such a wonderful cake. Thanks,Nicole
Thanks Carine for sharing this recipe
I made it and my hubby loves it amazing recipe and healthy especially I love the aroma of lemon, I will save this recipe and will make it again
That’s amazing, thank you for trying my recipes
Très délicieux!!
If it was not for you I would have never been able to get back to my keto lifestyle, your crumb cake has done it for my sweet tooth and your recipes are the most delicious and spot on. I would rate you at the top of all recipes for Keto. Thank you
This was great- my husband couldn’t even tell I didn’t use traditional pound cake ingredients.
thanks so much for sharing this recipe
Looks amazing! One question, I only havw Lokanto monk fruit sweetener, how much of that should I be using?
Lakanto is a mix of erythritol with a touch of monk fruit so you can use it as same amount of erythritol recommended in my recipes, enjoy!