Keto Lemon Pound Cake Recipe (Gluten-Free, Sugar-Free)

Keto Lemon Pound Cake Recipe (Gluten-Free, Sugar-Free): mThis keto lemon pound cake recipe creates a sweet treat with a tart lemon flavor and an optional sour cream glaze. It is a lemon loaf to love. And it will disappear quickly, too, since a slice of keto lemon pound cake is appropriate at just about any time of day. A few simple ingredients and just minutes of prep time come together to create a marvelous treat that’s sure to become one of those easy keto recipes you’ll revisit time and time again. This keto lemon pound cake recipe makes a sweet, tart and tender lemon loaf that’s also gluten-free, grain-free, dairy optional and packed with intense lemon flavor (all from real lemons, no lemon extract!). I am a sucker for any kind of lemon-y dessert and I LOVE this lemon pound cake recipe. Since I first posted it a couple of years ago, I’ve adapted it a bit to create a slightly larger loaf (more servings!) as well as a sweet lemon glaze to go on top. Think of it as the low-carb version of a Starbucks lemon loaf– that’s the inspiration. With each keto lemon pound cake I bake, I find even more versatility in how to enjoy it. A few options for you:

• dress up a piece with lemon curd (or may I suggest lime curd for an extra tart treat), coconut whipped cream and fresh berries because layers always bring a good dessert to the next level
• top it with strawberries and whipped cream for an easy, lemon version of keto strawberry shortcake
• serve up a slice for breakfast (my kids are all about this one, and can you really beat breakfast cake?!)

why you’ll love it Keto Lemon Pound Cake Recipe (Gluten-Free, Sugar-Free)

This keto lemon pound cake is so tasty and tender, and it’s a lemon pound cake recipe you’ll make over and over again. I use a combination of almond flour and coconut flour which results in the perfect texture: moist but not too crumbly, dense and flavorful as any good pound cake should be. As for the fat content, I’ve found that I like it best with grass-fed butter or extra virgin olive oil (opt for that if you’re dairy-free). Olive oil cakes are delightful, and the flavor of extra virgin olive oil is extra nice with lemon. I especially love Olio Piro extra virgin olive oil, an award-winning olive oil with high antioxidants that is made in Italy (affiliate). Overall, oil will make the cake a bit less dense compared to butter, but the differences are pretty subtle. I haven’t tried it with avocado oil but I’m sure it will also work out just fine. This keto lemon pound cake is:

• easy to make
• low-carb with only 3 net carbs per serving
• gluten-free, sugar-free and dairy optional
• super versatile

keto lemon loaf: frequently asked questions

How many carbs are in a keto lemon pound cake? This low-carb lemon loaf is such a great treat if you’re following a keto diet because one slice contains only 3 grams of net carbs. How do you make keto lemon glaze? You can make a simple keto lemon glaze by mixing fresh lemon juice with powdered monk fruit sweetener and a tiny amount of vanilla extract. I like to take it a step further and mix in a couple of tablespoons of sour cream to create a creamy, tangy, lemony glaze that’s irresistible. Can you make a sugar free pound cake? Absolutely! This keto lemon pound cake is sugar-free in the sense that it contains zero added sugar and is instead sweetened with a granulated monk fruit sweetener (like every single one of the keto cake recipes on the blog!). How do I store Keto Lemon Pound Cake Recipe (Gluten-Free, Sugar-Free)? You can keep any extra, un-glazed pound cake in an airtight container at room temperature. If you do add the sour cream glaze, it’s best to store the pound cake in the refrigerator. Enjoy this keto pound cake recipe, friends! And as always, if you make it and love it and feel like giving it five stars in the recipe card below, I’d be so grateful!

• ⅓ cup softened butter or extra virgin olive oil (see notes if substituting coconut oil)

• ¾ cup granulated monk fruit sweetener (I like Lakanto’s Golden monk fruit)

• 1 tablespoon lemon zest

• ⅓ cup fresh lemon juice (about 2-3 lemons)

• 4 eggs (pasture-raised when possible)

• ⅓ cup sour cream (or coconut cream if dairy-free)

• 2 cups almond flour

• ½ cup coconut flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ teaspoon xanthan gum (optional)

• lemon sour cream glaze

• ⅓ cup powdered monk fruit sweetener

• zest of half a lemon

• 1 tablespoon lemon juice

• 2 tablespoons sour cream

Directions

• Preheat the oven to 350°F. Prepare a 9 x 5-inch loaf pan by lining it with parchment paper, leaving parchment hanging over the sides as wings (this will help you lift it out after baking). Rub a bit of oil on the opposite ends of the pan that don’t have parchment.

• In a large bowl (or bowl of stand up mixer), beat together the butter or oil and the sweetener. Add in the rest of the wet ingredients: fresh lemon juice, lemon zest, vanilla extract, eggs and sour cream. Scrape down the sides of the bowl with a rubber spatula as needed and mix until well combined.

• In a separate bowl, whisk together the dry ingredients. This helps break up the almond flour to prevent any lumps.

• Pour the wet mixture into the dry mixture and stir (or mix on low-medium speed) until it is incorporated and there are no streaks of flour.

• Pour the batter into the prepared loaf pan and transfer it to the oven. Bake at 350°F for 45-50 minutes, or until done. If the top of the pound cake begins to brown around 30-45 minutes into the baking time and the center isn’t done yet, place a sheet of parchment paper or aluminium foil over the loaf to protect the top from getting too dark.

• Allow the cake to cool in the pan for at least 30 minutes before transferring it to a cooling rack. Let it cool completely.

• To make the glaze, combine all of the glaze ingredients in a small bowl and whisk until smooth. Drizzle it over the cooled pound cake and place it in the freezer for 10 minutes to set the glaze. Nutrition Information Yield: 10 Serving Size: 1 Amount Per Serving: Calories: 260 Total Fat: 23g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 74mg Sodium: 39mg Carbohydrates: 7g Net Carbohydrates: 3g Fiber: 4g Sugar: 1g Protein: 8g