Keto Lemon Pound Cake

A pound cake is a classic dessert known for its rich, buttery flavor and dense texture. Traditionally, the name “pound cake” comes from the use of one pound each of four key ingredients: butter, sugar, eggs, and flour. This simplicity in ingredients results in a cake that is straightforward yet indulgently delicious. Our version of this classic dessert takes a keto-friendly approach, using alternative ingredients to create a low-carb, sugar-free treat that doesn’t compromise on taste or texture.

Ingredients and Their Roles

To create this keto lemon pound cake, we will use the following ingredients:

  • Butter: Use melted butter to add richness and moisture to the cake.
  • Eggs: The eggs should be large, separated, and at room temperature. This helps in achieving the desired texture.
  • Yogurt: Plain, natural yogurt at room temperature provides a slight tanginess and additional moisture.
  • Lemon Juice and Zest: Fresh lemon juice and zest offer a vibrant citrus flavor.
  • Almond Flour: We use ground almonds or coarse almond flour. If using superfine almond flour, reduce the amount by 2-3 tablespoons for the right batter consistency.
  • Coconut Flour: Adds a subtle coconut flavor and contributes to the cake’s structure.
  • Baking Powder: Ensures the cake rises well.
  • Lakanto Classic Monkfruit Sweetener: A low-carb sugar substitute. Alternatives like allulose or Bocha Sweet can also be used.
  • Salt: Enhances the overall flavor.

Let’s dive into the detailed process of making this delicious keto lemon pound cake.

How to Make

  • Preparation:
  • Preheat your oven to 350°F (175°C) or 155°F (fan-forced).
  • Generously grease a 20 cm / 8-inch bundt tin with butter. If using a loaf pan or springform, line it with parchment paper.
  • Melting the Butter:
  • Melt the butter in a saucepan over low heat or in the microwave until just warm. Be careful not to let it boil.
  • Allow it to cool slightly before adding the egg yolks.
  • Combining Wet Ingredients:
  • Whisk the melted butter and egg yolks together using a balloon whisk or an electric mixer until well combined.
  • Add in the yogurt and the juice of 2 lemons (approximately 5 tablespoons of fresh lemon juice). Mix until smooth.
  • Mixing Dry Ingredients:
  • In a separate, clean mixing bowl, combine the almond flour, coconut flour, baking powder, sweetener, and lemon zest. Reserve 1 teaspoon of lemon zest for decoration.
  • Stir the dry ingredients until thoroughly mixed.
  • Integrating Wet and Dry Mixtures:
  • Add the wet mixture to the dry ingredients and fold together using a spatula or blend gently with an electric mixer until just combined. Avoid over-mixing.
  • Whipping Egg Whites:
  • In another clean mixing bowl, whisk the egg whites using an electric mixer until stiff peaks form.
  • Carefully fold the egg whites into the batter using a spatula, ensuring you do not deflate the mixture.
  • Baking the Cake:
  • Spoon the batter into the prepared bundt tin and level the surface with a spatula.
  • Bake in the preheated oven for 45-50 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean.
  • Once baked, run a sharp knife around the edges of the tin. Allow the cake to cool completely before attempting to remove it from the tin. For best results, let it cool overnight or place it in the fridge.

Tips for Perfect Results

  1. Generously Grease the Tin:
  2. Ensure the bundt tin is thoroughly greased with butter to prevent sticking.
  3. Cooling the Cake:
  4. After baking, let the cake cool completely in the tin. This helps it set properly and makes removal easier.

Creating the Coconut Butter Drizzle

The coconut butter drizzle adds a delightful finish to this keto lemon pound cake. Here’s how to make it:

  1. Melting the Coconut Butter:
  2. Melt the coconut butter and coconut oil using the bain-marie method. Place them in a heatproof bowl over a pan of simmering water, stirring until smooth.
  3. Adding Vanilla:
  4. Remove from heat and stir in the vanilla extract.
  5. Decorating the Cake:
  6. Remove the cooled cake from the tin and drizzle the coconut butter over the top. For a finishing touch, sprinkle the reserved lemon zest and add lemon slices if desired.

Alternative Toppings

While the coconut butter drizzle is delicious, here are some other topping ideas:

  • Sugar-Free Lemon Drizzle: Mix 2 tablespoons of lemon juice with 4 tablespoons of powdered sweetener.
  • Lemon Glaze: Combine 4 tablespoons each of melted butter, heavy cream, powdered sweetener, and the juice of 1 lemon. Let it cool and thicken before drizzling over the cake.
  • Cream Cheese Frosting: Blend 1 cup of cream cheese, 4 tablespoons of powdered sweetener, the juice of 1 lemon, and lemon zest. Spread over the cooled cake.
  • Lemon Curd Frosting: Make a sugar-free lemon curd, chill it, and fold it into 1 cup of whipped heavy cream.

Recipe Variations

  • Enhanced Lemon Flavor: Increase the lemon juice to ⅓ cup or add 1 teaspoon of lemon extract.
  • Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter.
  • Almond Flour Lemon Cake: Omit the coconut flour and use 3 cups of almond flour instead.

Storage Tips

Store this keto lemon pound cake in an airtight container:

  • Room Temperature: For 1-2 days if your kitchen is cool.
  • Refrigerator: For 5-6 days.
  • Freezer: Slice and freeze for up to 3 months.

Keto Lemon Pound Cake

Recipe by Admin
0.0 from 0 votes
Course: DessertCuisine: American, British


Prep time


Cooking time




Total time



Your family won’t believe this cake is low-carb, sugar-free, and only 3.6g net carbs per slice.


  • Butter: ½ cup / 120g, melted

  • Eggs: 5 large, separated, room temperature

  • Yogurt: ½ cup / 120g, room temperature

  • Lemon Juice: 5 tablespoons (roughly 2 lemons)

  • Lemon Zest: 2 tablespoons (zest of 2 lemons)

  • Almond Flour: 2 cups / 200g

  • Coconut Flour: ⅓ cup / 45g

  • Baking Powder: 3 teaspoons

  • Granulated Sweetener: ⅔ cup / 120g

  • Salt: Pinch (optional)

  • Coconut Butter Drizzle:
  • 3 tbsp / 35g coconut butter

  • ½ tablespoon coconut oil

  • ¼ teaspoon vanilla extract

  • Optional: 1 teaspoon lemon zest and lemon slices for decoration


  • Preheat and Prepare:
  • Preheat the oven to 350°F (175°C / 155°F fan).
  • Generously grease a bundt tin with butter. For loaf pan or springform, line with parchment paper.
  • Melt Butter:
  • Melt butter until just warm. Allow cooling slightly, then add egg yolks. Whisk until combined.
  • Mix in yogurt and lemon juice.
  • Combine Dry Ingredients:
  • In a separate bowl, combine almond flour, coconut flour, baking powder, sweetener, and lemon zest (reserve 1 teaspoon for decoration).
  • Integrate Wet and Dry Mixtures:
  • Add the wet ingredients to the dry mixture and fold together until just combined.
  • Whip Egg Whites:
  • In a clean bowl, whisk egg whites until stiff peaks form.
  • Fold egg whites into the batter carefully.
  • Bake:
  • Spoon batter into the prepared bundt tin. Bake for 45-50 minutes or until a skewer comes out clean.
  • Cool completely before removing from the tin.
  • Coconut Butter Drizzle:
  • Melt coconut butter and oil using the bain-marie method. Stir in vanilla extract.
  • Drizzle over the cooled cake. Optionally, decorate with lemon zest and slices.

Nutrition Facts

  • Calories: 232kcal
  • Carbohydrates: 6.5g
  • Protein: 8g
  • Fat: 20.1g
  • Fiber: 2.8g
  • Sugar: 2.4g

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