Keto Pound Cake Recipe [With Lemon Cream Cheese Frosting]

Keto Pound Cake Recipe [With Lemon Cream Cheese Frosting]

This keto pound cake definitely makes it on my list of favorite keto desserts. It’s dense, filling, and delicious, making it a perfect dessert option for any occasion. Whether it’s an after-dinner treat or an on-the-go breakfast, this low-carb pound cake hits the spot.

Of course, this recipe would not be complete without the lemon cream cheese frosting. It has the perfect balance of sweet and tart for your cake craving. This recipe yields a total of ten servings or slices.  Each slice contains 385 calories, 24 grams of fat, and only 4 net carbs. I’m positive that you’ll love this recipe as much as I do!

This keto lemon pound cake can also be found in my article 15 amazing keto desserts made with cream cheese. Additionally, you can find this recipe and more like it in my article 27 amazing keto desserts made with Swerve Sweetener!

Keto Lemon Pound Cake Ingredients

Cake:

  1. 2 cups almond flour
  2. 1/2 cup butter (softened)
  3. 6 eggs at room temperature
  4. 1 cup Swerve Sweetener
  5. 8oz cream cheese
  6. 2 tbs lemon juice
  7. 1 1/2 Tsp vanilla extract
  8. 1 Tsp baking powder
  9. 1/2 Tsp salt

Frosting:

  1. 1/3 cup Swerve confectioners
  2. 4oz cream cheese
  3. 1 Tbs lemon juice

Directions

Cake

  1. Pre-heat the oven to 350 degrees Fahrenheit.
  2. Pour one cup of Swerve sweetener into a mixing bowl with 2 Tbs of lemon juice. Mix until you get a slushy texture.
  3. Next, add 6 room temperature eggs, butter, softened cream cheese, and vanilla to the mixing bowl. Mix with an electric mixer until smooth.
  4. In a separate bowl mix together almond flour, baking powder, and salt.  Slowly add this to the wet mixture and continue to mix until there are no longer any clumps.
  5. Pour the mixture into coated loaf pan and place into the oven for 50-60 minutes. Don’t worry if the cake is a little bit dark on top.
  6. Take the cake out of the oven and place on a cooling rack until cool.
  7. Pour all of the frosting ingredients into a mixing bowl and mix well.
  8. Take the cake out of the loaf pan by running a metal spatula around the edges to loosen and top smoothly with the lemon cream cheese frosting.
  9. Enjoy a slice of keto pound cake with lemon cream cheese frosting. Freeze or keep refrigerated when done.

keto lemon pound cake

keto pound cake recipe
4.5 from 2 votes
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Keto Pound Cake Recipe [With Lemon Cream Cheese Frosting]

This keto pound cake is one of my favorite recipes! It's dense, filling, and unbelievably tasty. Perfect for an after-dinner treat or a quick breakfast. Either way, this low-carb pound cake hits the spot.

Course Dessert
Cuisine ketogenic, low-carb
Keyword keto lemon pound cake, keto pound cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 385 kcal

Ingredients

Cake

  • 2 cups almond flour
  • 1/2 cup butter (softened)
  • 6 room temperature eggs
  • 1 cup Swerve Sweetener
  • 8 oz cream cheese
  • 2 tbsp lemon juice
  • 1 1/2 Tsp vanilla extract
  • 1 Tsp baking powder
  • 1/2 Tsp salt

Frosting

  • 1/3 cup Swerve confectioners
  • 4 oz cream cheese
  • 1 tbsp lemon juice

Instructions

  1. Pre-heat the oven to 350 degrees Fahrenheit.

  2. Pour one cup of Swerve sweetener into a mixing bowl with 2 Tbs of lemon juice. Mix until you get a slushy texture.

  3. Next, add 6 room temperature eggs, butter, softened cream cheese, and vanilla to the mixing bowl. Mix with an electric mixer until smooth.

  4. In a separate bowl mix together almond flour, baking powder, and salt.  Slowly add this to the wet mixture and continue to mix until there are no longer any clumps.

  5. Pour the mixture into coated loaf pan and place into the oven for 50-60 minutes. Don't worry if the cake is a little bit dark on top.

  6. Take the cake out of the oven and place on a cooling rack.

  7. Pour all of the frosting ingredients into a mixing bowl and mix well.

  8. Take the cake out of the loaf pan by running a metal spatula around the edges to loosen and top smoothly with the lemon cream cheese frosting.

  9. Enjoy a slice of keto pound cake with lemon cream cheese frosting. Freeze or keep refrigerated when done.



17 thoughts on “Keto Pound Cake Recipe [With Lemon Cream Cheese Frosting]”

  • I am looking forward to baking this…….but in the directions, 4 said to Add the remaining salt mixture. what is the remaining salt mixture………where did it tell us to have a salt mixture? Thank you , Lutrecia

    • Thank you for catching that! Not sure what happened there, but it is fixed now. Basically, you just want to combine the almond flour, baking powder, and salt to the wet mix until there are no longer any clumps. Thanks again for catching that!

        • Honestly, I just really prefer Swerve for baking purposes to stevia. Swerve is erythritol and it has basically no impact on blood sugar much like stevia. However, I find It easier to bake wtih and it seems to have less of an aftertaste!

  • This was so delicious! I just wish it was a tad bit more moist. What could I add to the cake batter to do that? Another egg? Heavy cream?

    • Thank you so much for the compliment, Carolyn! I’ve experimented with a few different variations and this was the best I have come up with. Trying to figure out the best way to come up with a very moist keto cake recipe is one of my top priorities. That said, I will continue to try and make all my recipes even better and will let ya know if I figure out a way to make this recipe a bit moister. One thing I could recommend is making extra frosting and spreading it on the pound cake like you would a toast. That might add a bit of moisture.

    • Hey Jen, Swerve confectioners would be like using powdered sugar instead of regular sugar in the recipe. Though it might come out tasting ok, I’m not too sure how that would come out. Hope that helps!


  • I just made this without the frosting as I’m not a big frosting fan and it’s delicious. Can out really well and tastes amazing. My family also loved it and no one could tell it was sugar free. Thank you. I will be making this again.

    • This recipe is broken up into 10 slices. Each slice contains 385 calories, 24 grams of fat, and 4 net carbs.

  • I am making you’re cake it smells beautiful ! The frosting is to die for ! At 50 minutes it was still very wet hoping it will be great !’cant wait!


  • I give it a 4 a give for taste however I could not get it out of the loaf pan? It fell completely apart. Bul as Julia said hide you’re mistakes !
    I am not a baker I followed the directions which were impecible by the way! I used butter to grease the pan maybe I should have used coconut oil?
    I took a picture since it was my first cage from starch ! Thanks for your hard work in perfecting it! Any advice will be welcomed!!!
    Cyntjia

    • Hey Cynthia,
      Sorry that the cake did not come out properly. Thank you for letting me know! I have added a bit extra to the instructions (making sure the cake has cooled down and using a metal spatula to help get it out). Hopefully, that will fix it! However, I am going to make sure to make it again to make sure it comes out correctly. I’m glad that you enjoyed it otherwise and thank you for your review!

      • Just a suggestion. When I bake these kinds of cakes, I make a parchment “sling”. The “sling” is just a longer strip of parchment paper that I can use to pull the cake out of the cake pan. I learned this trick from America’s Test Kitchen for their brownie recipe.

        This way, no need to damage a “stuck” cake. You can easily pull it out and carefully peel the parchment off the cake after it has cooled on a wire rack.

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