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keto lemon pound cake
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Keto Lemon Pound Cake

This keto lemon pound cake is a moist and tender loaf made with simple ingredients. No grains and no sugar needed, it's made in just one bowl!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12 servings
Calories 181kcal
Author Arman Liew

Ingredients

  • 1 1/2 cups almond flour blanched almond flour
  • 1/4 cup coconut flour
  • 1/3 cup allulose or granulated monk fruit
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup butter softened
  • 1/2 cup Sour cream or full-fat Greek yogurt
  • 3 large eggs
  • 1/4 cup milk I used unsweetened almond milk
  • 1 teaspoon lemon extract

For the lemon glaze

Instructions

  • Preheat the oven to 180C/350F. Grease a 9 x 5-inch loaf pan and set aside.
  • In a mixing bowl, combine your dry ingredients and set aside. In a separate bowl, whisk together your softened butter, sour cream, eggs, milk, and lemon extract until combined. Gently fold through your dry ingredients until fully combined.
  • Transfer the cake batter into the loaf pan. Bake for 50 minutes, or until a skewer comes out mostly clean.
  • Remove the pan from the oven and let the lemon loaf cool completely. Once cool, pour the glaze over it and let it sit until it firms up.

To make the lemon glaze

  • In a small bowl, whisk together your powdered sweetener, lemon juice, and vanilla extract, until a thin glaze remains.

Notes

  • Tips: See my recipe tips above for making the best lemon pound cake.
  • Leftovers: Keep in the fridge for one week or the freezer for 6 months. 

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 5g | Protein: 6g | Fat: 16g | Sodium: 136mg | Potassium: 29mg | Fiber: 3g | Vitamin A: 304IU | Calcium: 74mg | Iron: 1mg | NET CARBS: 2g