This keto lemon pound cake with cream cheese is a rich, moist, and tangy dessert that perfectly balances sweetness with a refreshing citrus flavor. Made with low-carb ingredients, it’s ideal for anyone following a ketogenic lifestyle while still craving a classic bakery-style treat.

Why You’ll Love This Recipe

This cake delivers everything you expect from a traditional pound cake without the carbs. The cream cheese gives it a soft, dense texture, while fresh lemon adds brightness and flavor. It’s easy to prepare, requires simple ingredients, and works beautifully as a dessert, snack, or even a special breakfast treat. Plus, it stays moist for days, making it perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
200 g cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup erythritol or preferred keto sweetener
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

Optional glaze:
1/2 cup powdered erythritol
2 tablespoons lemon juice

Directions

Preheat your oven to 170°C (340°F). Grease a loaf pan and line it with parchment paper.

In a bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.

In another bowl, beat the softened cream cheese and butter until smooth and creamy. Add the sweetener and continue mixing until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.

Gradually fold the dry ingredients into the wet mixture until a smooth batter forms.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan before removing.

If making the glaze, mix powdered erythritol with lemon juice until smooth and drizzle over the cooled cake.

Servings and timing

Servings: 10 slices
Preparation time: 15 minutes
Baking time: 55 minutes
Total time: 1 hour 10 minutes

Variations

You can add poppy seeds for a lemon poppy seed version.
Swap lemon with orange zest and juice for a citrus twist.
Add a handful of fresh or frozen berries for extra flavor.
Use a loaf pan or divide the batter into muffin tins for individual portions.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices individually for up to 2 months.

To reheat, let the cake come to room temperature or warm it gently in the microwave for about 10–15 seconds.

FAQs

Can I use only almond flour?

No, coconut flour helps absorb moisture and gives the cake structure, so both are recommended.

What sweetener works best?

Erythritol or monk fruit blends work well for a balanced sweetness without aftertaste.

Can I make this dairy-free?

You can try dairy-free cream cheese and butter alternatives, but texture may vary.

Why is my cake dense?

Pound cakes are naturally dense, but overmixing or too much coconut flour can make it heavier.

Can I skip the glaze?

Yes, the cake is flavorful on its own without the glaze.

How do I know when the cake is done?

Insert a toothpick in the center; it should come out clean or with a few crumbs.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor.

How should I store leftovers?

Keep it refrigerated in a sealed container to maintain freshness.

Can I make muffins instead?

Yes, divide the batter into muffin tins and bake for about 20–25 minutes.

Is this cake freezer-friendly?

Yes, slice and freeze individually for easy serving later.

Conclusion

This keto lemon pound cake with cream cheese is a perfect blend of richness and refreshing citrus flavor, all while staying low in carbs. It’s simple to prepare, versatile, and satisfying, making it a great addition to your keto dessert rotation.

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