Keto Lemon Pound Cake
By Carine Claudepierre
Published on 07/15/2019 - Last updated on 08/19/2024
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Learn how to make this Keto Lemon Pound Cake! An easy coconut flour cake with a delicious buttery texture and tangy lemon flavor. This delicious keto lemon bread contains only 3.9 grams of net carbs per slice, and it is a delicious treat to pair with a cup of my bulletproof coffee for breakfast.
Is Lemon Pound Cake Keto?
Classic Lemon Pound Cakes aren’t keto-friendly because they’re made with sugar and all-purpose flour. Two ingredients that are full of carbs.
But this Keto Lemon Pound Cake is very much keto-friendly.
It uses only keto-friendly ingredients such as almond flour and coconut flour, this keto pound cake has only 3.9 grams of net carbs per slice!
Why You’ll Love This Recipe
There is no need to be on a keto diet to appreciate the moist and buttery texture of a keto lemon cake.
This cake is also:
- Gluten-Free
- Keto-Friendly
- Low-Carb
- Paleo
- Dairy-Free
How To Make This Keto Lemon Pound Cake
This lemon keto cake recipe has only a few ingredients and steps to follow.
It does not require fancy pieces of equipment or ingredients, and you will quickly make this recipe in 15 minutes of prep.
Ingredients
First, let’s have a look at what you need.
- Eggs – a delicious buttery and moist pound cake that has eggs. Please stick to the recipe and do not try to substitute eggs in this recipe.
- Almond Flour – you can also use almond meal if desired but ultra-fine almond flour is the best option. To learn more about keto flour, read my keto flour guide!
- Coconut Flour – as always in keto baking-uses fresh flour with no lumps for perfect results.
- Coconut Oil – or melted butter if preferred.
- Lemon Juice – fresh is the best if you can. Lemons are great keto-friendly fruits! If you don’t have a juicer, read my guide on how to juice a lemon without a juicer.
- Lemon Zest – this is optional. I recommend you use untreated organic lemon if you intend to use the zest. This avoids adding nasties to your cake. A few drops of the lemon extract also work!
- Sugar-Free Crystal Sweetener – as always I love to use a crystal blend of Monk Fruit sweetener and erythritol, but powdered erythritol or Xylitol also are great options. Check out my review of keto-friendly sweeteners to convert from one to another.
Making The Cake
Next, let’s talk about the most important part of this recipe: ingredient temperature.
While this is a very straightforward keto lemon pound cake recipe there is one trick!
You must use eggs at room temperature. In fact, baking with coconut oil involves using ingredients at room temperature.
The reason is pretty simple, coconut oil gets solid under 76°F (24°C).
It means that if your eggs are straight out of the fridge they will create lots of coconut oil lumps.
The best is to store your eggs out of the fridge the day before or at least 4 hours before making this recipe.
Otherwise, use melted butter instead of coconut oil. This will not happen with butter.
Storage Instructions
This keto lemon bread can be stored in the fridge for up to 4 days in an airtight container.
You can also freeze this almond flour pound cake. First, slice the whole cake into 16 slices. Then, freeze the keto lemon loaf into a zip-lock bag or in an airtight container.
Make sure the slices do not overlap, it makes it easier to defrost one by one.
Finally, defrost your slices the day before at room temperature.
The next day, toast the slices in the toaster if you like. Of course, if you freeze your sugar-free lemon cake with the frosting on top don’t bring it to the toaster.
Enjoy plain or spread some sugar-free jam on top.
Frequently Asked Questions
This is probably the healthiest coconut flour lemon cake recipe you will find around. Let me tell you why. First, it is sugar-free, low-carb, and dairy-free, yes eggs are not dairy.
Dairy products come from bovine animals only include milk, cream, butter, and cheese. So, this keto lemon bread is dairy-free meaning it is easy to digest.
Next, it is a high-protein cake perfect to serve at breakfast or for a fulfilling afternoon tea. Proteins keep you full for longer and you won’t feel hungry after one slice.
Finally, it is a gluten-free lemon cake high in fiber from coconut flour. Fibers are part of healthy gut health and stabilize blood sugar levels.
This keto lemon pound cake has only 3.9 grams of net carbs per slice.
More Keto Baking Recipes
We all love a good piece of cake and I have plenty of other delicious keto cake recipes for you to try.
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Keto Lemon Pound Cake
Ingredients
- 5 large Eggs at room temperature
- ¾ cup Granulated Sweetener or xylitol
- ½ cup Coconut Oil or melted butter
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- 1 tablespoon Baking Powder
- ¼ cup Lemon Juice
- ½ tablespoon Lemon Zest optional
Lemon glazing
- 1 cup Powdered Erythritol
- 2 tablespoons Lemon Juice
Instructions
- Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
- In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), and lemon juice. Ensure that your coconut oil is not burning hot, or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the same temperature, think room temperature, especially the eggs and lemon juice. Cold ingredients just out of the fridge will solidify the coconut oil creating oil lumps. Otherwise, use melted butter to prevent this to happens. Set aside.
- In a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to combine the flours evenly.
- Pour the liquid ingredients onto the dry ingredients.
- Stir all the ingredients together with a baking spoon until it forms a thick cake batter with no lumps. Combine for at least 2 minutes to make sure the coconut flour fiber absorbs the moisture.
- Transfer the cake batter onto the loaf pan. Make sure you are using the same loaf pan size, or it will impact your baking time.
- Place the loaf pan in the center of your oven and bake at 180°C (350°F), fan-forced mode, if you can, for 15 minutes. After 15 minutes, decrease the temperature to 160°C (320°F) and cover the loaf pan with a loose piece of foil. This will prevent the top from burning, and the middle will bake slowly. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it.
- Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
- Transfer to a cooling rack to cool completely. It is a thick cake, and it usually takes 3 hours to fully cool. Be patient and add the lemon glazing on the cake when it reaches room temperature, not before!
Lemon glazing
- To make the lemon glazing, whisk together the sugar-free powdered erythritol with lemon juice until no lumps remain. If needed, add more lemon juice to get a thinner glazing or more powdered sweetener to get thicker glazing.
- Drizzle over the cooled pound cake.
- You can place the cake for a few minutes in the freezer to set the glazing if too runny.
- Store your cake in the pantry on a cake box for up to 3 or 4 days. Slice before serving to keep the cake moist.
- Enjoy as breakfast, teatime, plain, or with sugar-free chia seed jam.
How to freeze your pound cake?
- Slice the cake into 16 slices before freezing. Freeze the cake in an airtight box, making sure the slice doesn't overlap, or place a piece of parchment paper between each slice to make it easier to defrost individually. Defrost the slice the day before at room temperature, on a plate, don't overlap the slices.
- The next day, you can toast the slices in a toaster before serving.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I don’t know what happened?!? I followed the recipe to the letter but my lemon cake doesn’t look anything like yours!! It’s not yellow on the inside but kinda brown. It tastes a big eggy ( I used 5 medium free range eggs), organic coconut oil/flour. C’Est mangeable mais pas très présentable..idée ??
This is very weird! you may have used almond meal instead of almond flour that is why the color is brown. Almond flour is white and almond meal is darker as it keep the almond skin. It should not taste eggy if you used the right sweetener and lemon juice but well, there is also 5 eggs so it can have a slight egg flavor if you are sensitive to it. 🙂 I hope it gets better next time. XOXO Carine.
Do you think I could replace a couple of the eggs with flax eggs or chia seed eggs? I am one who is sensitive to the “eggy” taste of things
I wouldn’t decrease eggs, it won’t hold at all together I believe. I didn’t try so I can’t recommend more sorry. XOXO Carine
Hiii.
Thanks for share tha recipe. I’ve been in low carb since January, and this recipe its the most delicius that I have done.
I put more lemon juice ( I used a 1/4 cup plus 1/2TSP), beacuse I’m obsessed with lemon. Its works perfectly.
Everyone in my home loved it, even I didn’t reach to put the glaze on it.
Thanks you so much for the recipes.
Bye
Thank you SO much! I hope you try more recipes on my blog very soon. XOXO Carine.
I really loved that recipe, it has a very soft texture.
When I made it in my home everyone liked it, even I didn’t reach to put the glaze on it.
Bye
Xoxo
Thanks so much! that glazing is optional but SO yum, I hope you can add it on the cake next time ! XOXO Carine.
Hello Carrie I made this recipe today.I think it’s a bit failure because it doesn’t taste sweet at all.I have a question about 3/4 cup sugar, i don’t have 3/4 measure cup, so I used 1/3 cup(more than 3/4cup). It supposed to be more sweeter than your recipe right? ????
This was so easy to make and absolutely delicious. I couldn’t believe it was keto..
Thanks ! Take care, XOXO Carine
Hello! I am sorry to hear that but the reason why it is not sweet it is because you are getting confused about measurement ! 1/3 cup is way less than 3/4 cup. If you want to measure 3/4 cup with a 1/3 cup measuring cup you need to add 2 times 1/3 cup + half of 1/3 cup. You are missing more than half of the sweetener by using only 1/3 cup that is why the taste is not there.I hope you get it better next time! Enjoy XOXO Carine.
Thanks Carine! Now I figured it out! 3/4 measure cup is not that common, right?
It is actually very common ! there is no 3/4 measuring cup but 3/4 cup simply means you measuring 3 times 1/4 measuring cup or 1/2 measuring cup + 1/4 measuring cup 🙂
Wow ???? so that how it is!!!!!!!!!!!!!!!! Thanks so much for your explanation❤️
My pleasure! XOXO Carine.
Thank you so much for this recipe; I loved to make this lemon loaf, it was very easy to make and thank you for the explanation about covering the pan it really helped a lot, I always end up burning my cakes; for the next time I make it, I will try not to use the coconut flour, do you think it will make it too moist? As I read in one of the comments, I love the idea of using orange as well. I loved the glaze! I used powdered swerve I had to hold myself to not eat it all from the bowl. Thank you!
I would not skip coconut flour at 100% you will have to add more almond flour to balance or the cake won’t hold and get very moist. Thanks SO much for the beautiful comment and for trying my loaf recipe. Enjoy this space, XOXO Carine.
This loaf cake is beyond expectation in every way! It’s my favourite recipe I’ve come across on my 9 months of eating low carb/keto. It feels like eating the real thing but without the sugar and refined carbs. It works exceptionally well as a cup cake too. Est tres tres beau ❤️????
And that is the most beautiful comment I received this morning, thanks for that, for being here with me trying my simple keto recipes. A bientot, Carine
Hi! I was wondering if you could use coconut flour for the whole thing instead of almond flour? If not is there another non-nut flour to substitute?
Oh no I am sorry! Coconut flour contains 4 times more fiber than almond meal if you use this flour at 100% your pound cake will be very dry. It will be a new recipe to create. I hope it helps ! Enjoy the recipe, XOXO Carine.
I do not have any coconut flour. Can I add more almond flour to make this recipe? If so what amount do you recommend? I really want to make this tomorrow! Sounds soo delicious!!
Yes probably, I didn’t try but usually you need lots more almond flour to compensate coconut flour. I would say add 1/2 cup almond meal instead of the coconut flour and if the batter sounds to runny go up to 3/4 cup. Hopefully the texture won’t be too dense, that is usually why I combine both flours. Enjoy, XOXO Carine.
Tastes amazing! I love the texture and how refreshing the lemon flavour tastes . Your recipes always hit the spot thank you so much for sharing!
Thank you lovely! I am so lucky to have you here, testing my recipes from your kitchen.Enjoy! Carine.
Hi Carine, we loved your Lemon pound cake recipe, thank you for sharing. It was easy to make and it’s super delicious. On top of it the house smelled heavenly!Perfect and wholesome teatime snack, our kids loved it too! ❤️
Thanks for such a wonderful feedback! I love the smell of fresh lemon bread in my house too ! Enjoy the recipes on the blog, XOXO Carine.
Your cake sounds amazing and I am definitely going to try it out. I hvae one question: You write “half a cup coconut oil”. How much is this in gram? I live an Germany and I am not quite sure how much I should use as I don’t use this kind of measurement.. It’s the same with the sweetener. Would you please be so kind and let me know? Thank you very much for your support!
I measure the coconut oil liquid, 1/2 cup is 120 ml liquid coconut oil. For the sweetener, 3/4 cup will be 150 g sweetener. Enjoy the recipe! XOXO, Carine.
Your pound cake recipe is really amazing and delicious. I just love it and try to do this. Thanks for sharing such an amazing recipe.
This cake is so delicious!!! The smell when I took it out of the oven was to die for!! I used orange (I didn’t had lemons at the time) and followed her directions step by step, and only needed to cool it for 1 hour. After that I sliced and it was perfect. We ate it so fast that we didn’t had time to put the glaze on it. Thank you Carine.
Thanks for the beautiful feedback! I love the idea of using orange juice instead of lemon, sounds delicious. Thanks for sharing with us. XOXO Carine.
Thissounds realy jum. Just a sidenote that this recipe is not paleo friendly. You canread about sugars here: https://www.thepaleomom.com/paleo-splenda-erythritol-stevia-low-calorie-sweeteners/
Might try it without the suggarand see how it goes.
You can use coconut sugar if you don’t like Monk fruit sweetener. But the recipe will not work with no sugar at all. It will be very bitter and it won’t hold together. Enjoy. XOXO Carine.
Look forward to your recipes
Thanks for the AMAZING cake recipe! I bake it slowly as you said and I cool down the cake for 4 hours before slicing. The texture is the most delicious. All my family love this. Keep posting.
How on earth do you manage to wait 4 hours before slicing? Our cake came out of the oven 15 minutes ago and it’s half eaten. Can’t even wait for it to cool so no glaze going on it. It’s my first foray into Keto cake making and I followed the recipe to the letter. It is absolutely scrumptious. I can’t believe it’s Keto.
That’s amazing ! I am so happy you enjoy my keto cake and I hope you will try more recipes on the blog soon, XOXO Carine
Hi..please specify the size of eggs for accuracy. Thanks
Regular eggs in New Zealand they are tagged with a number 6 is regular and that is what I am using here. Enjoy the cake. XOXO Carine.
It’s very weird the batter is very thick and dense so it should bake within 50-60 minutes max. You probably added too much liquid I am unsure