I’m currently soaking in the last stretch of summer with this keto lemon pound cake. It’s sweet and tart, and a tender (gluten-free, dairy-free, and keto-friendly) lemon loaf that quickly disappears since a slice works for just about any time of day. I am a sucker for anything lemon-flavored and I LOVE this lemon pound cake recipe. And, with each keto lemon pound cake I bake, I find even more versatility in how to enjoy it. A few options for you:
- dress up a piece with lemon curd (or may I suggest lime curd for an extra tart treat), coconut whipped cream, and fresh cherries because layers always bring a good dessert to the next level
- top it with strawberries and whipped cream for a keto-friendly, strawberry shortcake
- serve up a slice for breakfast (my kids are all about this one, and can you really beat breakfast cake?!)
a lemon pound cake recipe to save
This keto lemon pound cake is so tasty and tender, and it’s a lemon pound cake recipe you’ll make over and over again. I use a combination of almond flour and coconut flour which results in the perfect texture: moist but not too crumbly, dense and flavorful as any good pound cake should be.
As for the oil, you can use whichever kind you wish, but in my testing I found that olive oil works best. Olive oil cakes are delightful, and the flavor of extra virgin olive oil is especially nice with lemon. I have also tested this recipe with grass-fed butter and coconut oil, and both worked out well, although the butter leaves it a bit more crumbly. However, feel free to substitute the olive oil with either- the differences are really subtle. I haven’t tried it, but I imagine avocado oil would also work out just fine.
let’s make keto lemon pound cake
Lemon is a wonderful flavor to incorporate into keto baking as it adds a delicious tartness without the carbs. I have always loved lemon-y treats and this keto lemon pound cake strikes the perfect balance between dessert and snack, without any guilt. 😉
To make it, you will need:
- fresh lemons (and lemon zest)
- extra virgin olive oil or coconut oil
- unsweetened coconut cream (or full-fat coconut milk)
- eggs (if using coconut oil, allow eggs to come to room temperature)
- granulated monk fruit sweetener (I use Lakanto)
- almond flour
- coconut flour
- baking soda
- baking powder
keto lemon pound cake process
This lemon pound cake recipe is so simple, you can easily whip one up in no time! Take a look at the process:
- Zest and juice the lemons: In a small bowl, zest one lemon (you’ll end up with about a tablespoon of zest). Juice the other lemons to get about 1/4 cup freshly-squeezed lemon juice.
- Make the batter: Preheat the oven to 350°F. Combine all of the wet ingredients with the lemon zest/juice. Whisk in the dry ingredients until everything has been well incorporated.
- Bake the keto lemon pound cake: Line a 9 x 5-inch loaf pan with parchment paper. Pour the batter into the pan and transfer it to the oven. Bake at 350°F for 45-50 minutes, or until done. If the top of the pound cake begins to brown around 40-45 minutes and the center isn’t done yet, place a sheet of parchment over the loaf to protect the top from getting too dark.
tips for the best keto lemon pound cake
- Please, please, PLEASE do not substitute the flours. The almond flour and coconut flour combine well to create a specific texture, and they cannot be substituted 1:1 for each other.
- Granulated monk fruit is often found as a blend of monk fruit and erythritol. If you don’t have granulated monk fruit, you can substitute plain erythritol (like Swerve), but you might find it has more of a cooling aftertaste.
- Parchment paper is your friend! Line your baking dishes with parchment paper to easily remove the bread after baking. For this keto lemon pound cake, I leave paper hanging over the sides of the pan which I then use to lift the loaf out after it has cooled.
Enjoy this keto pound cake, friends! And as always, if you make it and love it and feel like giving it five stars in the recipe card below, I’d be so grateful!
you might also love…
- This keto cake trifle with olive oil lemon curd. In fact, it’s another way to use the keto lemon pound cake!
- Keto raspberry lemon bars are the ultimate lemon lover’s treat! Gf, dairy-free and low-carb, you’ll love the tart lemon filling with a raspberry layer.
- Keto zucchini bread is another favorite of ours and this one is goooood. Easy to make and so delish, it’s the number one best thing about zucchini season.
- 1 tablespoon lemon zest
- 1/4 cup freshly-squeezed lemon juice (about large 2 lemons)
- 1/3 cup extra virgin olive oil (see notes if substituting coconut oil or grass-fed butter)
- 1 teaspoon vanilla extract
- 4 eggs (pasture-raised when possible)
- 1/3 cup unsweetened, full-fat coconut cream (the thick cream at the top of a can of coconut milk)
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/2 cup granulated monk fruit sweetener (like Lakanto)
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- Preheat the oven to 350°F. Prepare a 9 x 5-inch loaf pan by lining it with parchment paper, leaving parchment hanging over the sides as wings (this will help you lift it out after baking). Rub a bit of oil on the opposite ends of the pan that don't have parchment.
- In a large mixing bowl, combine the lemon zest, lemon juice, olive oil, vanilla, eggs, and coconut cream. Whisk the wet ingredients together until well-combined.
- Pour in the almond flour, coconut flour, monk fruit sweetener, baking soda and baking powder (you can add it directly to the wet mixture or stir it together first in a separate bowl- either way is fine). Stir the dry ingredients into the wet mixture until it's all combined and no streaks remain in the batter.
- Pour the batter into the prepared baking pan. Bake it at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the keto lemon pound cake browned on top after about 35-40 minutes but still needs to bake longer, place a single sheet of parchment over the top of it and continue baking. This will prevent the top from browning too much.
- Remove from the oven when done and allow it to cool completely before lifting it out of the pan.
- The extra virgin olive oil can be substituted for coconut oil or grass-fed butter but I do prefer the taste and texture of the lemon pound cake when made with olive oil. If using coconut oil, melt it and allow it to cool slightly. For best results, make sure your eggs and coconut cream are at room temperature if you use coconut oil, otherwise the chilled eggs will make the coconut oil harden into small clumps when stirred together.
- Store the keto lemon pound cake covered in the fridge or at room temperature for up to five days.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gCholesterol: 74mgSodium: 39mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 4gSugar: 1gProtein: 8g
This nutritional information is approximate and is provided for convenience as a courtesy.