Keto Lemon Pound Cake with Cream Cheese

There’s a particular kind of joy that fills the kitchen when a loaf of lemon pound cake comes out of the oven: a bright, citrusy perfume that lifts the spirits, the golden crust that gives way to a tender, moist crumb, and the cool tang of cream cheese frosting that makes each bite feel indulgent yet clean. This keto lemon pound cake captures that magic without the sugar spike—zesty lemon, rich butter, and a whisper of cream cheese combine for a slice that’s both nostalgic and modern.

Serve it on cozy weekend mornings with a steaming mug of coffee, offer it at small gatherings where guests will appreciate a thoughtful low-carb treat, or keep a slice in the fridge for an elegant, quick dessert that pairs beautifully with fresh berries. If you’re a fan of creamy lemon fillings, you might also enjoy this lemon cream cheese cake filling for a complementary recipe to explore.

At a Glance

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour (including cooling)
Servings: 10 slices (adjust as desired)
Difficulty Level: Easy–Intermediate — great for bakers comfortable with basic mixing and oven timing

Nutrition Highlights

This nutrition breakdown is an estimate based on USDA FoodData Central nutrient profiles for the ingredients used and is intended as a guide. Values are per serving, assuming the recipe yields 10 slices.

Calories: ~214 kcal
Fat: ~19 g
Protein: ~5.8 g
Total Carbohydrates: ~5.1 g
Dietary Fiber: ~2.5 g
Net Carbs: ~2.6 g (Total carbs minus fiber and erythritol)
Sugar: ~0.4 g (naturally from lemon juice)

Notes: These values were calculated from standard USDA nutrient data for almond flour, coconut flour, butter, eggs, cream cheese, and lemon juice. For precise tracking (important for strict ketogenic diets), weigh your ingredients and use your preferred nutrition tracker; sugar alcohols like erythritol typically don’t count toward net carbs for most trackers.

Why You’ll Love It

Bright lemon aroma and flavor: The lemon juice and zest give the cake a clean, vibrant citrus profile that’s refreshing rather than cloying.
Texture balance: Almond and coconut flours create a dense-but-tender crumb that feels like classic pound cake without the gummy texture some low-carb bakes suffer from.
Everyday to special-occasion versatility: It’s simple enough for a weekend breakfast yet polished enough for tea-time, potlucks, and holiday spreads.
Keto-friendly comfort: Low net carbs and satisfying fat from butter and eggs make this a fulfilling choice for those limiting carbs but not flavor.

Method & Process

Ingredients

1 cup almond flour
1/4 cup coconut flour
1/2 cup erythritol (or your preferred granular keto sweetener)
1/2 cup unsalted butter, softened (about 113 g)
4 large eggs
1/4 cup cream cheese, softened (about 56 g)
1/4 cup lemon juice (freshly squeezed is best)
1 tablespoon lemon zest (from 1–2 lemons)
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Optional ingredients / substitutions:

Swap erythritol for monk fruit blend or allulose (note: allulose will brown more). Adjust amounts according to sweetness equivalence.
Use ghee in place of butter for a slightly nuttier flavor and if dairy sensitivity requires it (note: cream cheese remains dairy).
Add 1–2 tablespoons of sour cream or Greek yogurt (full-fat) for extra moisture if desired.
For a dairy-free version, replace butter and cream cheese with coconut oil and a vegan cream cheese alternative (results will change texture).

Step-by-step Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
In a large bowl, cream together the softened butter, softened cream cheese, and erythritol until smooth and slightly fluffy (about 1–2 minutes with a hand mixer).
Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the lemon juice and lemon zest, then add vanilla extract.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt to remove lumps and ensure even rising.
Gradually add the dry ingredients to the wet mixture, folding gently until well combined. The batter will be thicker than a traditional wheat-based batter. Avoid overmixing to prevent a dense loaf.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release air pockets.
Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Practical tips:

Avoid overbeating eggs once added; this preserves a tender crumb.
Check doneness at 40 minutes if your oven runs hot—nut r flours brown faster than wheat flours.
Room temperature ingredients (butter, cream cheese, eggs) combine more smoothly and help achieve an even texture.
If you want a glossy lemon glaze, whisk 2–3 tablespoons of powdered erythritol (or an erythritol-converted powdered sweetener) with 1 tablespoon lemon juice and brush lightly after the cake cools.

Best Pairings

Classic: A pat of butter or a thin smear of softened cream cheese on a warm slice.
Beverage pairing: Earl Grey or lemon ginger tea complements the citrus; a rich cold brew coffee balances the cake’s brightness.
Fruit: Fresh raspberries or a few blueberries bring a pleasant tart-sweet contrast. For a low-carb option, macerate berries lightly with erythritol and lemon zest.
Dessert plate: Serve with a dollop of lightly sweetened whipped cream or a spoonful of mascarpone for extra decadence. For a citrus-forward dessert, add candied lemon peel as a garnish.

Keeping it Fresh

Room temperature: If unfrosted, the cake will stay fresh on the counter in an airtight container for up to 1–2 days. Avoid leaving perishable frosting at room temp for more than 2 hours (USDA food safety guidance).
Refrigeration: With cream cheese frosting or if you prefer chilled slices, store in an airtight container in the refrigerator for 5–7 days. Always cover to prevent drying and odor absorption.
Freezer: Wrap tightly in plastic wrap and place in a freezer bag or airtight container for up to 2–3 months. Thaw overnight in the fridge and bring to room temperature or warm gently before serving.

Insider Secrets

Texture trick: A mix of almond and coconut flour helps mimic the density of traditional pound cake; coconut flour soaks up moisture, so keeping the ingredient ratios balanced is key. Resist adding much extra liquid.
Doneness cues: Because this cake is dense and uses nut flours, the toothpick test is reliable. Look for a few moist crumbs rather than wet batter. Slight spring-back in the center also indicates doneness.
Flavor layering: Zest the lemons before juicing to avoid pith in the zest and maximize bright oils. For a deeper lemon aroma, fold a small extra teaspoon of zest into the batter.
Browning control: If the top gilds too quickly, tent with foil. Lower oven temperatures can also prevent overbrowning but will lengthen bake time—adjust accordingly.

Fun Flavor Ideas

Lemon-Blueberry Twist: Fold 1/2 cup fresh or frozen blueberries into the batter (toss with a teaspoon of coconut flour first to prevent sinking). This turns the loaf into a summer-fresh treat—try pairing with a smear of cream cheese. For inspiration, compare flavor profiles with this lemon blueberry cream cheese bars.
Lavender-Lemon: Add 1/2 teaspoon culinary lavender (finely ground) to the dry ingredients for a subtly floral note—use sparingly to avoid bitterness.
Lemon-Poppy Seed: Stir 1–2 tablespoons of poppy seeds into the dry ingredients for texture and a classic combination.
Citrus Glaze Variations: Swap plain lemon glaze for a lime or orange glaze to change the brightness; if using orange, reduce glaze quantity slightly (orange is sweeter).

All Your Questions Answered

Q: Can I make this cake without coconut flour?
A: Coconut flour absorbs a lot of moisture; omitting it will create a wetter batter and a looser crumb. If you must remove it, replace the 1/4 cup coconut flour with an additional 1/2–2/3 cup almond flour and reduce liquid slightly—results will differ.

Q: My cake is gummy in the middle—what went wrong?
A: Common causes are underbaking, too much moisture (extra liquid or not measuring flours by weight), or overmixing with nut flours which can make them bind. Test earlier and allow full cooling before slicing.

Q: Can I use a different sweetener?
A: Yes—monk fruit blends and allulose are good alternatives. Allulose browns more and behaves more like sugar; adjust quantities to taste and be mindful of sweetness equivalence.

Q: Is this suitable for strict ketogenic diets?
A: With about 2.6 g net carbs per slice (estimate), this fits well within typical ketogenic daily carb limits when enjoyed in moderation, but always factor it into your total daily macros.

Q: Can I make muffins instead of a loaf?
A: Yes—bake at 350°F (175°C) for about 18–22 minutes, checking doneness earlier. Reduce time and monitor closely to avoid dryness.

Conclusion

Give this keto lemon pound cake a try the next time you want a low-carb dessert that still feels indulgent—the bright lemon and creamy texture make it a fast favorite. For inspiration on variations and a cream-cheese forward finish, check out this lovely version from Keto Lemon Pound Cake with Cream Cheese Frosting | CarnalDish and another spin on the recipe at Keto Lemon Pound Cake with Cream Cheese Frosting – Creations by Kara. If you bake it, please share a photo or leave a comment—I’d love to hear how you served it and any flavor twists you tried.