Low Carb Lemon Pound Cake Keto Friendly Recipe
Low Carb Lemon Pound Cake Keto Friendly Recipe
I am in love with this Low Carb Lemon Pound Cake Keto Friendly Recipe! Seriously, it’s hard to tell it’s low carb when you compare it to the regular flour based pound cake recipes. It’s rich and buttery! It’s definitely sweet but not overly sweet. It’s perfect!
Grab the printable version of this recipe at the very bottom of this post!.
Low Carb Lemon Pound Cake Keto Friendly Recipe Ingredients:
- 2.5 cups almond flour
- 1/2 cup Kerrygold butter
- 1.5 cups Swerve powdered sugar substitute
- 8 whole eggs (set out at room temperature)
- 1.5 tsp vanilla extract (we also like to add some lemon zests too)
- 1 tsp lemon extract (I also added some lemon zest from the outside of the lemon too)
- 1/2 tsp salt
- 8 oz cream cheese
- 1.5 tsp baking powder
Lemon Frosting Ingredients:
- 1/4 cup powdered Swerve sugar substitute
- 3 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
- Optional: add 4oz cream cheese for a thicker frosting (not counted in nutritional numbers below)
Low Carb Lemon Pound Cake Keto Friendly Recipe Instructions:
- In a medium size bowl, cream together the butter and Swerve sweetener until it’s a smooth consistency.
- Add the cream cheese and continue mixing it until the ingredients are fully blended together.
- Add the eggs, vanilla extract and lemon extract and continue mixing it with the hand mixer until all ingredients are blended together.
- Finally, add the almond flour, baking powder, and salt and mix until there are no clumps in the batter.
- Preheat the oven to 350 degrees.Pour the batter into two mini bread pans on one regular size bread loaf pan.
- Pour the batter into two mini bread pans on one regular size bread loaf pan. Make sure to spray the loaf pans with a non-stick cooking spray first.
- Bake the 3 mini loaf pans for about 35 minutes or one loaf pan for about 60 minutes. You want to stick a toothpick (or knife) in the center of the lemon pound cake loaf to test to make sure the middle is done. When you remove the toothpick, it should be clean. If there is any batter on it, it needs to bake for a bit longer.
- When the pound cake is baking, start making the lemon frosting.
- In a medium size bowl, combine the Swerve powdered sugar substitute, vanilla extract, and heavy whipping cream. Use a hand mixer and blend it on high until all the ingredients are smooth and creamy.
- Wait until the pound cake has completely cooled before you apply the frosting or else it will melt.
Low Carb Lemon Pound Cake Keto Friendly Recipe Nutrition
Serves 16 (1 slice)
Calories 230, Total C 5g, Fiber 1.9g, Net C 3.1g, Sugar 1.3g, Fat 20.9g, Protein 8g
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Low Carb Lemon Pound Cake Keto Friendly Recipe
Ingredients
- 2.5 cups almond flour
- 1/2 cup Kerrygold butter
- 1.5 cups Swerve powdered sugar substitute
- 8 whole eggs set out at room temperature
- 1.5 tsp vanilla extract
- 1 tsp lemon extract
- 1/2 tsp salt
- 8 oz cream cheese
- 1.5 tsp baking powder
- Lemon Frosting Ingredients:
- 1/4 cup powdered Swerve sugar substitute
- 3 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
Instructions
- In a medium size bowl, cream together the butter and Swerve sweetener until it's a smooth consistency.
- Add the cream cheese and continue mixing it until the ingredients are fully blended together.
- Add the eggs, vanilla extract and lemon extract and continue mixing it with the hand mixer until all ingredients are blended together.
- Finally, add the almond flour, baking powder, and salt and mix until there are no clumps in the batter.
- Preheat the oven to 350 degrees.Pour the batter into two mini bread pans on one regular size bread loaf pan.
- Pour the batter into two mini bread pans on one regular size bread loaf pan. Make sure to spray the loaf pans with a non-stick cooking spray first.
- Bake the 3 mini loaf pans for about 35 minutes or one loaf pan for about 60 minutes. You want to stick a toothpick (or knife) in the center of the lemon poundcake loaf to test to make sure the middle is done. When you remove the toothpick, it should be clean. If there is any batter on it, it needs to bake for a bit longer.
- When the pound cake is baking, start making the lemon frosting.
- In a medium size bowl, combine the Swerve powdered sugar substitute, vanilla extract and heavy whipping cream. Use a hand mixer and blend it on high until all the ingredients are smooth and creamy.
- Wait until the pound cake has completely cooled before you apply the frosting or else it will melt.
Video
Nutrition
Serving: 1slice | Calories: 230 | Carbohydrates: 5g | Protein: 8g | Fat: 20.9g | Fiber: 1.9g | Sugar: 1.3g
Nutrition facts are provided as a courtesy.
Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!
Here are a few other Keto Recipes that I know you will love!
Keto Pumpkin Pound Cake Recipe
Low Carb Creamy Pumpkin Drink Recipe (was my childhood sweet in my country)
We can not have nuts do to a family allergy, what flour could you substitute?
2 words simply amazing
Yay! I’m glad you enjoyed it. I love this cake myself!
I ordered lemon extract to make this. I plan on adding poppy seeds as I love lemon poppy seed combo. Can’t wait to try it– also plan to add a bit more lemon and sweetener as others suggested
I don’t normally comment on recipes but this is delicious! I may also add just a tad more lemon extract when I make the next time, but I can see where it would be great with perhaps almond extract as well. I don’t have load pans so I made in a bundt pan and baked at 350 for about 60 minutes (I’m sure this varies a tad depending on your pan & oven). I am also going to use it without the lemon for strawberry shortcake as one other person commented. I lost about 38 pounds just by watching carbs & have kept it off for a year and a half. Plus I have a T1D grandson who is going to love this as well! Thanks so much for sharing!
I cut the recipe in half and used Swerve confectioner Sweetener and added a few poppy seeds. Instead of making a pound cake, I made a dozen muffins. After baking I topped them with a glaze made from a little fresh lemon juice, lemon zest, Swerve Confectioner Sweetener and just a splash of heavy cream. They came out great and tastes very good. Will definitely use this recipe again for cakes and/ or muffins. Thank you for sharing with us! Look forward to trying more of your Keto friendly recipes!
Been keto and fasting since January and I think that cream cheese frosting is the best thing I’ve eaten in a long time. It taste real. Usually I just pass on sweets completely bc they never taste like the real thing. I made these as cupcakes and I’m so glad I did (otherwise, I would have eaten the entire recipe). Delicious!
Ok….I loved how the loads came out, but next time I will use a little more lemon. I didn’t make the frosting. Instead I made a blueberry and strawberry syrup, with lime juice, and oozed it on top! Delicious.
This bread is the perfect flavor and the texture is great. This frosting doesn’t list any Lemon Extract. I wanted a spreadable I could put on a slice after being frozen. So I made up one.I used 2-4×8″ bread pans worked perfectly. TY Jennifer
Hi Jennifer,
I love your website! Before I make the lemon pound cake I have a question: does the cake recipe use Swerve powdered sugar substitute or swerve granular? The recipe says powdered but the photo shows granular, which would make more sense to me. But I’m new to Keto baking, so just want to make sure I use the right sugar. Thank you!
The first time I attempted this I used granular. I find it comes out better when you use a powdered. Thanks for asking!
Wow!! I have two Type 1 diabetic kids so we eat low carb. They devour this cake and beg for me to make more. When other teenagers come over. we serve it and they don’t know the difference!
It was good. I agree that it needs more lemon in the cake and possibly a little more sugar for me. I did add lemon extract to the frosting and it is amazing! Thanks for the recipe.
I just made these into cupcakes and mini cupcakes. I had some leftover vanilla buttercream that put on some of them. I had just made my kids some Betty Crocker Lemon muffins so these were a great Keto alternative. I also added lots of crystalized lemon to the recipe to kick up the pucker value. . I adjusted the cooking time according to the sizes.
Will surely make these again .
OMG !! DO PLEASE use two smaller pans !! I made the mistake of using one regular (large) size pan. Fortunately I placed a cookie sheet on the lower rack, underneath the loaf pan, otherwise my oven would never have recovered. It spilled over MASSIVELY, and took so long to fully cook through that I had to remove a whole layer of burnt cake from the top, after taking it out of the oven ( it was fully cooked through at about 1 hr and twenty minutes @ 350 degrees). It tastes really good, and am hoping that I can disguise the uneven top with a good layer of icing. I feel that I wasted at least 1/3-1/2 of the ingredients, between the massive amount that spilled over, and the burnt layer that I had to scrape off the top. When you add up the cost of the ingredients, this is a very expensive lemon loaf, and at this minute am feeling very bitter ( and mad at myself, as I am a very experienced baker) about the waste of ingredients and rather pathetic looking results. I will definitely use TWO pans in future, and would advise everyone to do the same !!
This was absolutely amazing! I will definitely make it again. My family ate it and were completely surprised at how delicious it was for being a Keto receipe.Thank you for sharing!
Hi id love to try but need the ingredients to be in one metric format as its difficult to convert properly can you help please/
8 eggs or 4?
So IS it 8 eggs or 4 ? Question has been asked twice ! 8 seems a LOT, but……….???
It’s 8 eggs.
Yum! I made it substuting the lemon extract with Almond, since that’s what I had. I cooked it in a 9×11 glass pan for 30 mins and it was great. Instead of icing, I topped with whipped cream. (Why do we all do our own spin?). I have no luck with loaf pans and don’t have a big one. Anyway, it tastes great and has a nice texture. Thank you!
I NEVER leave comments on recipes but I just had to for this. I am constantly scouring the web for keto desserts and this one is my absolute favorite by far. I actually left out the lemon and used this cake for strawberry shortcakes. AMAZING! Next time I will do it as written and also make the icing. Can’t wait! Thank you for this delicious treat.
The lemon pound cake is delicious, I also made lemon version of frosting!!!! I’m making a vanilla pound cake with vanilla frosting, hopefully it taste as yummy as the lemon. My fiancé can’t believe it’s such low carbs, I can’t either lol… Definitely recommend for all with sweet tooth’s and a great holiday cake for all occasions. 10 Stars!!
could you turn these into mini muffin size?
Yes, you can!
Can in use truvia?
Sure can!
I made this recipe and probably made the mistake of putting it in one 5.25 x 9 x 2.75 in. (1.5 qt) loaf dish because I baked it for the 60 mins but it was still completely gooey in the middle. I ended up baking it for 1 1/2 hours (until I couldn’t bake it any longer before it burnt). It still wasn’t completely baked in the middle. Next time, if I was doing this recipe in 1 loaf dish I am going to try reducing the temp to 350 and bake for 2 hours. Either that, or make it in 2 loaf pans/dishes. It was a delicious pound cake just the same, and the cream cheese icing was lovely as well. Very moist and lemony.
I just baked this cake; it’s delicious, it’s moist, and not too sweet. I tried to rate it 5 stars, but website wouldn’t let me.
Is it 8 eggs or 4? I. The recipe you write 8 but your photos shows 4.
Did you ever figure this out?
8 eggs or 4?
It really IS 8 eggs….but this makes 2 loaves. I imagine it would be possible to half the recipe to make one loaf. This is a fantastic recipe !
This turned out very good. Thank you for sharing
Made this tonight, turned out great was so fluffy not eggy at all. The taste was great. I did add 1/2 tsp more lemon flavoring and 1/2 cup more sugar substitute to the cake but it turned out great! Everyone loved it and the icing made it even better but honestly it didn’t even need it! Thank you so much, will be making this again, soon!
Good call. I know I will add more lemon next time, but I think I will also add more sugar substitute. Thanks for the suggestion.
Next time will add more lemon extract and more swerve. Needed more flavor. Will make again
Love! Love! Love! Thank you so much for this recipe. It turned out beautiful and the texture and flavor was exceptional for keto. Recipes like this helps my family continue living this healthy life style 🙂
Thank you so much Jennifer. This cake rocks. It’s been difficult being on this diet and finding only a few recipes that turn out “dessert worthy”. My husband has a sweet tooth so I’m always trying different recipes to try to appease his craving. Thank you again so much. YOU ROCK!!!
Have you ever tried freezing one of the loaves or cut the recipe in half? I’m afraid we won’t eat that much and hate for it to go to waste!
By the way: I had to use a large loaf pan because the volume of ingredients kind of dictated it. I used a 12″ X 5″ ceramic loafpan that was 3″ deep.
Made this recipe last week and it was absolutely delicious.
I used the powdered Swerve as well.
5 stars 🙂
Are you using powdered or granulated Swerve in the cake? The recipe says powdered but in the picture that’s clearly the granulated form.
I used the powdered Swerve in this recipe. I have the granulated but I usually put it in the food processor for a bit to turn it into the powder form.
I’m questioning the “1/5” of a teaspoon of baking powder.
Can this be correct?
Are you sure you don’t mean 1.5 teaspoons?
Yes! You are correct. 1.5 teaspoons! Thank you so much for catching that. I’m updating it now.
This is one of the best Keto/Low carb cake recipes I’ve tried! It was enough to make two 9″ round cakes, which I iced like a regular two layer cake. The icing is just as delicious! The cake is dense and very moist. Everyone loved it–even my nephew who is in culinary school. Yaaay! 🙂