Are you in for some honest-to-goodness healthy keto lemon pound cake? Jump in and try your hand at baking this buttery lemon cake that pairs perfectly with coffee or tea, and is delicious for breakfast or an afternoon snack!
Tastes Just Like A Classic
Do you have a sweet tooth that calls for an indulgent dessert, but would like something healthy at the same time? This easy keto lemon pound cake is a sure winner because it meets both expectations. Impress your friends and family with this recipe. Although this is a keto-friendly lemon pound cake, it maintains that classic French lemon cake taste and the sugar-free glaze is a yummy bonus, too!
I know how it can be difficult to find a low carb cake recipe that won’t result in a dry and sad tasting cake. I seriously urge you to give this keto lemon pound cake a try! Marrying the zest of lemon with the buttery cake, this cake recipe is truly delectable and I promise it will satisfy all of your sweet tooth desires.
Healthy And Still Yummy
If you have just recently started the keto-diet lifestyle, one of your concerns might be having a dessert that has a weird taste because of the use of sugar substitutes. Well, let me tell you to put all those fears to rest! This lemon pound cake isn’t just moist and lemony, it is also deliciously sweet without tasting off or weird at all!
Choosing to have a keto diet means that you have to keep your expectations on check when it comes to ingredient substitutes. Although the ingredients may not taste exactly like the non-keto version, know that you are setting yourself up for a more healthy way of eating!
Keto Lemon Pound Cake Indulgence With Every Slice
Going back to my version of this lemon pound cake, let me just say that the texture of this cake is rich and bursting with that fresh lemony flavor. It tastes just like a classic flour-based pound cake, sweet but not cloyingly sweet. You will be able to easily fool someone who is not on the keto diet!
Serve up a slice of this keto-friendly cake with a dollop of Greek or coconut yogurt, but if you’re feeling indulgent, add in some chilled whipped cream or keto vanilla ice cream!
Other Recipes You Might Like
If you love this Keto Lemon Pound Cake, I’d definitely recommend trying the following desserts:
Keto Lemon Pound Cake
Pull on your comfies, put the kettle on and cut yourself a fat slice! I’m thinking we should get a ‘Do Not Disturb’ sign for the door for moments like this, don’t you think?
I love to serve this low carb lemon pound cake with a dollop of Greek or coconut yogurt but feel free to add whipped cream or keto ice cream if you prefer.
- 1/2 cup softened unsalted butter 110 g
- 1/2 cup erythritol or my erythritol blend
- 3 large eggs
- 1 large lemon zest and juice
- 1.5 cups + 2 tbsp almond flour
- 1.5 tsp gluten-free baking powder
- 1/4 tsp salt
- 1/3 cup unsweetened yogurt
- 1 tbsp poppy seeds optional
- 1/2 cup powdered erythritol
- 1 tbsp lemon juice
- 1 tsp lemon zest optional
- Preheat the oven to 350 F/175 C/155 fan.
- Line a 7 x 4.5 x 3-inch (17.7 x 11.4 x 7.6-cm) loaf pan with greaseproof paper and grease with a little oil to prevent sticking.
- In a mixing bowl, using an electric whisk or stand mixer, beat the butter and sweetener until fluffy. Note that the butter needs to be soft and at room temperature for this to work.
- Separate the egg whites from the yolks.
- Add the egg yolks and lemon zest to the butter mix and cream together. Note that the eggs need to be at room temperature to prevent splitting. If the mixture splits, though, don’t worry too much as it will fix itself in the oven!
- In a clean mixing bowl, beat the egg whites using an electric whisk until light and fluffy.
- In another clean bowl, mix the almond flour with the baking powder, and salt, ensuring the baking powder is distributed evenly throughout the mix.
- Add the dry ingredients to the wet using an electric whisk. Add the yogurt and lemon juice, and beat until combined. Gently fold in the egg whites using a spatula. Do this carefully so as not to deflate the egg whites.
- Bake for about 45 minutes and cover the top loosely with tin foil so it doesn't brown too much. Continue baking for another 15 to 25 minutes until you can insert and remove a toothpick without many crumbs sticking. This lemon pound cake will continue to cook and firm up as it cools so try not to overcook it.
- Remove from the oven and allow to cool in the tin. Allow to fully cool out of the tin. I left mine covered overnight because I baked it in the evening and it was perfect to slice in the morning.
- Place the powdered erythritol in a bowl. Add the lemon juice and stir to combine.
- If the glaze is too runny, place it in the fridge for 5 to10 minutes, but not too long so that it sets. If too thick, add a touch more lemon juice.
- To add the icing, place the lemon cake on a wire rack with a baking tray underneath to catch the drips. Pour on the icing and top with optional lemon zest. If you leave the cake out, the icing will set more.
- Butter - Make sure the butter is soft and at room temperature. This is essential for the butter to cream with the sweetener.
- Eggs - Make sure the eggs and butter are at room temperature to prevent splitting.
- Mix all the dry ingredients together first - This will ensure the baking powder is evenly distributed through the mix which will mean a fluffier pound cake.
- Almond flour - Choose regular almond flour over super fine. Super fine works but the mix will be flatter.