This moist and flavorful cake is bursting with zesty lemon flavor, thanks to both the cake itself and the decadent lemon glaze. It’s the perfect treat for any occasion, from backyard barbecues to brunches and even dinners.

And the best part? This recipe is low-carb, gluten-free, sugar-free, and Trim Healthy Mama S friendly, making it a guilt-free indulgence.

Here’s what makes this Keto Lemon Pound Cake so special:

Simple ingredients: You only need 9 ingredients for the cake and 4 for the glaze!
Easy to make: No fancy equipment needed. Just a food processor and a loaf pan are all you need.
Flavorful and versatile: The zesty lemon shines through, but you can also substitute with other citrus flavors like orange or lime.

Ready to bake? Let’s get started!

Here are the key steps for making this delicious cake:

Preheat your oven and line a loaf pan with parchment paper.
Combine cream cheese, butter, and sweetener in a food processor until smooth.
Add eggs, lemon juice, flours, baking powder, and zest. Pulse until well combined.
Bake for 60-70 minutes, or until golden brown.
Cool and then top with the easy lemon glaze.

Tips and variations:

For a stronger lemon flavor, increase the lemon zest or extract in the glaze.
Want to experiment with other flavors? Substitute lemon with orange, lime, or even vanilla.
This recipe can be easily adapted to make cupcakes or a bundt cake.

Nutritional information per slice:

Calories: 322
Carbs: 5g net carbs
Protein: 10g
Fat: 28g

With its incredible taste and easy preparation, this Keto Lemon Pound Cake is sure to become a new favorite!

Keto Lemon Pound Cake

Indulge in the ultimate moist and delicious dessert with this Keto Lemon Pound Cake. Featuring the bright, zesty flavor of lemon both in the cake and in the luxurious lemon glaze, it's the perfect treat for those looking for a low-carb indulgence.

Print Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings 12

Calories 322 kcal

Ingredients

1 cup cream cheese
6 tablespoons butter softened
¾ cup Joy Filled Eats Sweetener alternatives available in recipe notes
6 eggs
¼ cup lemon juice
2 ½ cups almond flour
½ cup coconut flour
1 tablespoon baking powder
1 tablespoon lemon zest

For the Lemon Glaze:

½ cup powdered sweetener
1 tablespoon butter room temperature
1 teaspoon lemon extract or zest
2 teaspoons water

Instructions

Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper.
In a food processor, combine cream cheese, butter, and sweetener. Pulse until smooth. Incorporate eggs, lemon juice, almond flour, coconut flour, baking powder, and lemon zest, pulsing until the mixture is well combined.
Transfer the thick batter to the prepared loaf pan.
Bake for 60-70 minutes, or until the center is firm to the touch and edges are a deep golden brown. If the cake is browning too quickly, cover with foil at the 45-minute mark.
Allow the cake to cool in the pan for 10 minutes, then use a knife to loosen the edges before lifting it out by the parchment paper. Let it cool completely before glazing.
For the glaze, mix all ingredients, adjusting water as needed to achieve the desired consistency. Spread over the cooled cake.

Notes

Notes:

Nutrition: Each slice contains 5 NET carbs.
Lemon Flavor: Increase the zest or extract in the glaze for a more intense lemon taste.
Substitutions: Swap lemon with any citrus fruit, such as limes or oranges.
Storage: Store in an airtight container for 3-4 days, or freeze for longer storage.
Sweeteners: Use alternatives like Swerve or Lakanto Monk Fruit, adjusting quantities as described in the notes for equivalent sweetness.

Nutritional Information (per slice):