These keto lemon pound cake is the perfect solution to your sweet tooth on a low carb diet. Not only is the sweet lemon flavor delicious, it only has 3.8 grams net carbs and it’s gluten free too! Top with sliced berries for a fresh and delicious spring dessert.
You might also like these mini low carb Victoria sponge cakes!
Recently I found a really cute mini bundt cake pan at Aldi and had to buy it. Even though I rarely bake and try to eat low carb most of the time. So because I wanted to use this pan I made this keto lemon pound cake recipe.
My hubby loves a good lemon dessert and I like berry flavored ones. So I added some berries but really these mini cream cheese cakes are great on their own. They were really quite tasty and you wouldn’t even know they were sugar free and gluten free too. The texture was just like traditional pound cake to me.
This is a such an easy keto friendly dessert recipe that I’ve made it twice this month. I froze a couple of them and they freeze really well so you can keep some on hand for a quick sugar free sweet treat.
Recipe ingredients I used.
You just need a few simple ingredients to make this keto cake – sweetener, almond flour, cream cheese, fresh lemon zest, eggs, a stick of butter, baking powder and lemon extract.
While I used a granular sugar substitute called Bocha Sweet which is a new keto friendly sweetener for me. However you can use a powdered sweetener or granulated sweetener in this keto cake. I often use powdered Swerve sweetener.
Other than that everything else is fairly common.If you don’t have any lemon extract you can use vanilla extract and the lemon zest will give it that extra lemon flavor.
The second batch I made this month I eliminated the lemon and use almond extract. It was great with the berries!
A note about the pan I used. The picture below shows the mini bundt pans I used. You can use a big regular bundt pan or even put this in batter in a bread loaf pan. If using loaf pan, line it with parchment paper first.
You will have to monitor it see when it’s done as I’m sure the timing is different.
This has become one of may favorite recipes for keto desserts and I’ve made it several times this month. I wanted to point a few things out.
They taste great alone as a lemon pound cake so that’s an easy option. Originally I cooked the berries but they are not very attractive when cooked. So this time I just sliced them and tossed with some sweetener and it was fine like that.
How to make keto lemon pound cake.
Step 1: Preheat oven to 350° F. Spray the bundt cake pan or whatever you using with nonstick cooking spray and set aside.
Step 2: In a medium sized bowl add the berries and mix with a little sweetener. Set in the refrigerator until ready to eat.
Step 3: To make the batter, start with a large mixing bowl and add the softened cream cheese, butter, eggs, sweetener, grated lemon zest and extract. Using an electric mixer, beat until well combined and creamy.
Step 4: In a separate bowl mix the dry ingredients (almond flour and baking powder). Then slowly add the almond flour mixture to the wet ingredients.
Remember this is the 1 ½ cups of almond flour PLUS the 2 tablespoons of almond flour.
Step 5: Mix well and then pour the batter into greased bundt cake pan.
Step 6: Bake for 25-30 minutes or until a toothpick comes clean and golden brown. Let them cool completely then take them out of the pans. Baking time may vary.
Step 7: Get out the macerated berries and serve them along size the mini pound cakes. Note you can eat these as is or add the berries. The flavors go together really well.
Store leftovers in an airtight container or cover with a piece of foil or plastic wrap and keep out on the kitchen counter. Please scroll down for the printable recipe card.
Other ways to serve this keto pound cake.
I honestly liked this just as they were but I made the berries too because I was making it for company. Originally I made a berry sauce which is very easy to do.
To make the berry sauce, add berries (strawberries, blackberries, blueberries and/or raspberries) and ¼ cup water and cook until the berries are cooked down and to the consistency you like. Then add ¼ cup of Torani sugar free raspberry syrup at the end and mix well. Pour over cooled cakes.
You can use some the sweetener of your choice if you don’t have the syrup.
More keto lemon sweets to try.
My husband is a big fan of lemon flavored dessert. Here are few of my low carb favorites:
- lemon strawberry cheesecake treat
- easy 2 ingredient keto cheesecake fluff
- lemon jello popsicle
- lemon raspberry chia drink
- Meyer lemon ginger biscotti
This almond flour lemon cake would also taste great with whipped cream and plain fresh berries. There are lots of delicious ways to enjoy this recipe! And if you are on a keto diet, this is perfect dessert to take to a party as no one know it’s sugar free and low carb.
Here is the nutritional information for various combinations. NOTE: A serving is for 1 cake which is pretty big. I made 6 mini bundt cakes with this recipe so if you made it into a whole cake and cut it into 6 the net carbs per slice would be the same.
1 keto lemon cake without berries 437 cals / 38.1g fat / 8.1g carbs / 4.3g fiber / 15.2g protein = 3.8g net carbs
Note this recipe was adapted from Linda’s Low Carb Recipes which has some great recipes to check it.
- 4 ounces cream cheese, softened
- ½ cup butter, softened
- 5 eggs
- 1 teaspoon baking powder
- 1 ½ cups almond flour
- 2 tablespoons of almond flour
- 1 cup sweetener
- 1 teaspoon lemon extract
- 2 teaspoons lemon zest
- 2 cups berries, raspberries, black berries, blue berries (optional)
- ¼ cup raspberry Torani sugar free syrup, (optional)
- If using sliced berries, add them to a bowl along with some sweetener. Mix and refrigerate until ready to use. The sweetener will hlep the berries creates some sweet juice or syrup.
- Preheat oven to 350° F and spray your mini bundt cake pan with nonstick cooking spray.
- In a large mixing bowl add the cream cheese, butter, eggs, sweetener, grated lemon zest and extract. Using an electric mixer, beat until well combined and creamy.
- Slowly add the dry ingredients (almond flour and baking powder). This is the 1 ½ cups of almond flour PLUS the 2 tablespoons of almond flour.
- Mix well and then pour into prepared cake pan. Place in the preheated oven and bake for 25-30 minutes or until a toothpick comes clean and they are golden brown. Let them cool completely before taking out of the cake pan. Serve with refrigerated berries.
- If making a berry sauce in stead of the fresh berries, add them and ¼ cup water and cook until the berries are cooked down and to the consistency you like. Add the syrup at the end and mix well. Pour over cooled cakes. You can also subsittute sweetener for the Torani syrup.
1 KETO LEMON CAKE WITHOUT BERRIES 437 CALS / 38.1G FAT / 8.1G CARBS / 4.3G FIBER / 15.2G PROTEIN = 3.8G NET CARBS
Note I used a pan that made 6 mini bundt cakes. You can use a regular bundt pan or even put the batter in a bread loaf pan. Make sure to grease them first and with the loaf pans, line them with parchment paper first.
You will have to monitor it see when it's done as I'm sure the timing is different.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 437Unsaturated Fat: 0g