Your Oven Called… It Wants You To Bake This Delicious Keto Lemon Pound Cake!

Keto Lemon Pound Cake

yield: 10 SERVINGS

prep time: 15 MINUTES

cook time: 60 MINUTES

total time: 1 HOUR 15 MINUTES

Ingredients

Directions

1

Preheat oven to 350 degrees. Grease a loaf pan with butter.

2

In a large mixing bowl, add the softened butter, sweetener (like Swerve), softened cream cheese. Cream together until the mixture is smooth.

3

Crack 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.

4

In a separate smaller bowl, mix the baking powder with almond flour. Slowly add that mixture to the cake batter, and mix for a few seconds until combined.

5

Pour batter into the prepared pan and spread evenly.

6

Place 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.

Nutrition Information

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

Brought to you by Hip2Keto.
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2 Comments
4.2 / 27 ratings
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keto lemon pound cake sliced up on tray

Raise your hand if lemon pound cake is your favorite dessert. 🙋

Yep, I love a dense and rich slice of pound cake, and luckily 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 super 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!

keto pound cake whipped cream with blueberries

Tips for making the BEST keto lemon pound cake: 

    • Don’t skip the lemon zest, as it brightens the cake so much (you can use a small amount of lemon extract instead if you prefer).
    • 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.

mixing keto pound cake

pouring batter into loaf pan

spreading keto cake in a loaf pan to bake

keto lemon pound cake

holding keto lemon pound cake on plate with fresh whipped cream & berries


Print

Keto Lemon Pound Cake

yield: 10 SERVINGS

prep time: 15 MINUTES

cook time: 60 MINUTES

total time: 1 HOUR 15 MINUTES

A rich and dense low-carb cake that's easy to whip up!

Ingredients

Directions

1

Preheat oven to 350 degrees. Grease a loaf pan with butter.

2

In a large mixing bowl, add the softened butter, sweetener (like Swerve), softened cream cheese. Cream together until the mixture is smooth.

3

Crack 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.

4

In a separate smaller bowl, mix the baking powder with almond flour. Slowly add that mixture to the cake batter, and mix for a few seconds until combined.

5

Pour batter into the prepared pan and spread evenly.

6

Place 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.

Nutrition Information

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

Brought to you by Hip2Keto.

sliced keto lemon pound cake on a cutting board

What a great low-carb, sugar-free, and gluten-free pound cake recipe!

You can jazz it up with sugar-free whipped cream and fresh berries if desired (note: nutritional information above doesn’t reflect these toppings.)

keto lemon pound cake on plate with piece on fork

This is such a fun treat to make and share with friends and family, or to keep in the freezer for when you need a slice. It’s sweet and dense, and I love that it was simple to whip up and bake. Enjoy!

keto lemon pound cake with whipped cream

Check out what my sidekick Jenna had to say about this yummy keto lemon pound cake:

“I love the flavor and consistency of this cake! It bakes beautifully and tastes awesome! Even with 4 eggs, it doesn’t have an eggy taste or texture at all! It slices up beautifully and is everything a pound cake should be!”

keto lemon pound cake slice


Bake this luscious keto lemon zucchini loaf next!

Join The Discussion

Comments 2

  1. Jane

    I’ve been cooking Keto recipes for quite a few years now and I have to say, this recipe, HANDS DOWN, wins the pound cake category!!! The crumb is perfect and balance of flavors are, too. I used Xylitol because that’s my favorite sweetener and I might back off just a tad on that next time. It was very sweet which was totally ok, but I didn’t have any fruit or anything with it, so that might make a difference.

    • Lina D (Hip2Save Sidekick)

      Wow Jane thanks so much for sharing your success with this recipe! I’m glad you love it 💕

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