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Keto Lemon Pound Cake

Keto Lemon Pound Cake

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For the pound cake:
2 ½ cups almond flour
1 ½ tsp baking powder
pinch of salt

1 ¼ cup granulated Stevia or other low carb granulated sweetener
½ cup unsalted butter, melted
8 oz cream cheese, softened
8 eggs, at room temperature
1 ½ tsp vanilla extract
1 tbsp lemon juice
1 ½ tsp lemon zest

For the icing:
¼ cup powdered erythritol
3 tbsp heavy whipping cream
½ tsp lemon zest


  1. Preheat oven to 350°F.
  2. Line a 9×5 inch loaf pan with parchment paper. Set aside.
  3. In a bowl mix the almond flour, baking powder and pinch of sat. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sweetener until smooth.
  5. Add the cream cheese and beat until well combined.
  6. Add the eggs, vanilla extract, lemon juice and lemon zest.
  7. Beat until smooth.
  8. Slowly add almond flour mixture and mix until well combined.
  9. Pour in the prepared pan.
  10. Bake for 75-90 minutes or until a toothpick inserted into the center comes out clean.
  11. Remove from the oven and allow to cool completely.
  12. To make the icing, mix all the ingredients.
  13. Pour the icing over the top of the pound cake and spread to cover the top.
  14. Slice and serve.


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