This keto lemon pound cake is so soft, moist, and full of lemon flavor — you won’t believe it’s low carb. The cream cheese frosting on top is super creamy and refreshing, and you’ll probably want to eat it by the spoonful (I sure did).
Each slice is under 3 net carbs, so it’s perfect if you’re on a keto journey but still want a sweet treat. You don’t need any fancy ingredients — just almond flour, eggs, butter, and your favorite keto sweetener.
How to Make It
Step 1: Get Ready
Let your cream cheese, butter, and eggs sit out until they reach room temperature. This helps the batter mix better.
Spray your loaf pan (5 3/4″ x 3 1/4″) with nonstick spray or line it with parchment paper.
Zest your lemon.
Preheat your oven to 325°F (165°C).
Step 2: Mix Dry Ingredients
In a small bowl, whisk together:
- Almond flour
- Powdered Swerve
- Baking powder
- A pinch of salt
Set it aside for now.
Step 3: Mix Wet Ingredients
In a medium bowl, beat the cream cheese and butter until smooth.
Add the eggs, vanilla, and lemon zest. Beat again until everything is well combined.
Stir in the dry ingredients you mixed earlier.
Step 4: Bake It
Pour the batter into your greased loaf pan.
Bake at 325°F for about 35 minutes.
Check if it’s done by inserting a toothpick in the center — it should come out clean.
Let it cool in the pan for 5–10 minutes, then move it to a wire rack to cool completely.
Step 5: Make the Frosting
In a small bowl, beat together:
- Cream cheese
- Powdered Swerve
- Lemon zest
Beat until smooth and creamy.
Spread it on the completely cooled cake.
If you want a softer, drippier frosting, add a little lemon juice or cream.
Storage Info
- Store at room temperature in an airtight container for 2–3 days.
- You can refrigerate it, but the texture is softer and better when not cold.
- Freezing? Yes! Slice the cake first, place wax paper between slices, and freeze. Let it thaw at room temp. Don’t microwave it — the frosting will melt before the cake warms up.
Tips & Tricks
- Make sure all dairy and eggs are room temp — this gives you a smooth batter.
- To warm up eggs fast, put them in a bowl of warm water for 5 minutes.
- Always use fresh lemon zest for the best flavor. Lemon extract doesn’t taste the same.
- Cake will feel soft when warm, but it will firm up as it cools.
- Want to turn this into cupcakes? You can! It makes 5–6 cupcakes. Bake them for 18–20 minutes. For piping, double or triple the frosting.
Keto Lemon Pound Cake with Cream Cheese Frosting
A soft, moist, and tangy low-carb lemon cake topped with rich cream cheese frosting. Less than 3 net carbs per slice!
Duration
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling & Frosting: 1 hour
Total Time: 1 hour 50 minutes
Ingredients
For the Cake Batter:
- 3/4 cup blanched almond flour
- 1/4 cup powdered Swerve
- 1/2 tsp baking powder
- Dash of salt
- 2 oz cream cheese, softened
- 2 tbsp salted butter, softened
- 2 large eggs, room temperature
- 1/2 tsp vanilla extract
- 2 tsp fresh lemon zest
For the Frosting:
- 1 oz cream cheese, softened
- 3 tbsp powdered Swerve
- 1/4 tsp lemon zest
Instructions
- Preheat oven to 325°F (165°C). Grease a small loaf pan (5 3/4″ x 3 1/4″).
- In one bowl, whisk almond flour, Swerve, baking powder, and salt.
- In another bowl, beat cream cheese and butter until smooth. Add eggs, vanilla, and lemon zest. Beat until blended.
- Add the dry ingredients to the wet and stir until smooth.
- Pour into pan. Bake for 35 minutes or until a toothpick comes out clean.
- Let cool 5–10 minutes in the pan, then cool completely on a wire rack.
- Mix all frosting ingredients until creamy. Spread on cooled cake.
Notes
- Use fresh lemon zest, not extract, for best flavor.
- Cake is soft when warm but firms up as it cools.
- Store at room temp (2–3 days) or freeze slices with wax paper between them.
