Keto Lemon Pound Cake:


Dry Ingredients:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup erythritol (or your preferred keto-friendly sweetener)
  • 1 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients:

  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • Zest and juice of 1-2 lemons (adjust to taste)
  • 1 tsp vanilla extract


  1. Preheat your oven to 325°F (160°C) and grease a loaf pan.
  2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
  3. In another bowl, cream together the softened butter and sweetener until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the sour cream, heavy cream, lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
  6. Pour the batter into the greased loaf pan and smooth the top.
  7. Bake for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 15-20 minutes, then transfer it to a wire rack to cool completely.

Nutritional Information (per slice, assuming 12 slices):

Please note that these values are approximate and can vary based on your specific ingredients and serving sizes.

  • Calories: ~250
  • Fat: ~23g
  • Carbohydrates: ~6g (NET carbs: subtract fiber and sugar alcohols)
  • Fiber: ~2g
  • Protein: ~6g

Remember that the actual nutritional values may differ based on the brand of ingredients you use and how you slice the cake. Always check product labels and use a reliable nutrition calculator if you’re closely tracking your macros.

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