Here is a moist, buttery, tangy Keto Lemon Pound Cake that tastes just like the real thing — but low-carb and sugar-free!
🍋 Keto Lemon Pound Cake
⭐ Ingredients
Dry Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup butter, softened
- ¾ cup granulated erythritol (or allulose for softer texture)
- 4 large eggs, room temperature
- ⅓ cup sour cream (or Greek yogurt)
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- Optional: ½ tsp lemon extract for stronger flavor
Lemon Glaze (Sugar-Free)
- ½ cup powdered erythritol
- 1–2 tbsp lemon juice
- 1–2 tbsp heavy cream (adjust for thickness)
🥣 Instructions
1. Prep
- Preheat oven to 325°F (160°C).
- Grease a 9×5 loaf pan and line with parchment for easy removal.
2. Make the Batter
- Beat butter + sweetener until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well.
- Mix in sour cream, lemon juice, lemon zest, vanilla.
- In another bowl, whisk almond flour, coconut flour, baking powder, salt.
- Add dry ingredients to wet and mix until smooth and thick.
- Spread batter evenly into loaf pan.
3. Bake
- Bake 50–60 minutes, until a toothpick comes out clean.
- If the top browns too fast, tent with foil.
4. Glaze
- Whisk glaze ingredients until smooth.
- Pour over cooled cake.
📊 Nutrition (per slice — 12 slices)
Calories: ~185
Fat: ~16g
Protein: ~5g
Total Carbs: ~6g
Fiber: ~3g
Net Carbs: ~3g
