Description
Moist, buttery, and bursting with bright lemon flavor — this keto lemon pound cake is low-carb, high-fat, and the perfect refreshing dessert or breakfast treat!
Ingredients
1 cup almond flour
¼ cup coconut flour
½ tsp baking powder
Pinch of salt
½ cup unsalted butter, softened (or coconut oil)
¾ cup powdered erythritol or monk fruit sweetener (adjust to taste)
2 large eggs
¼ cup fresh lemon juice (about 1 medium lemon)
Zest of 1 lemon
¼ cup heavy cream or full-fat coconut cream
½ tsp vanilla extract
Optional: Sugar-free white chocolate drizzle or extra lemon glaze
Instructions
Preheat oven to 325°F (160°C). Line an 8×4-inch loaf pan with parchment paper.
In a bowl, mix almond flour , coconut flour , baking powder , and salt for the dry ingredients.
In another bowl, beat butter and powdered sweetener until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in lemon zest , lemon juice , heavy cream , and vanilla extract .
Gradually mix in the dry ingredients until just combined (do not overmix!).
Pour batter into the prepared loaf pan and smooth the top.
Bake for 35–40 minutes or until golden and a toothpick comes out clean.
Let cool completely before slicing.
Optional: Drizzle with a sugar-free lemon glaze or white chocolate topping.
- Prep Time: 10 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: 10 slices
- Calories: 160
- Fat: 13g
- Carbohydrates: 3g
- Protein: 5g