Keto Lemon Pound Cake
Keto Recipes


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Prep Time: 10 minutes | Cook Time: 1 Hour | Total Time: 1 Hour 10 Minutes | Course: Breakfast, brunch, Dessert | Servings: 12


  • 1 cup cream cheese
  • 6 tbsp butter softened
  • 3/4 cup Trim Healthy Mama Gentle Sweet
  • 6 eggs
  • 1/4 cup lemon juice
  • 2 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tbsp baking powder
  • 2 tsp lemon zest

Lemon Glaze:

  • 1/2 cup powdered erythritol
  • 1 tbsp butter room temperature
  • 1 tsp lemon extract or zest
  • 2 tsp water


  • Preheat oven to 350. Line a standard loaf pan with parchment.
  • Combine the cream cheese, butter, and sweetener in the food processor. Pulse until smooth. Add the eggs, lemon juice, flours, baking powder, and zest. Pulse until well combined.
  • Transfer the batter to the prepared loaf pan. The batter will be thick.
  • Bake for 60-70 min or until the center feels firm when lightly pressed and the edges are deep golden brown. (Check at 45 minutes and cover with foil if getting too brown).
  • Cool for 10 minutes in the pan. Run a knife around the edges and then lift the parchment to remove it from the pan. Cool completely.
  • Mix the ingredients for the icing adding the water one teaspoon at a time. Spread the glaze on top of the cooled cake.


  • Nutrition: 5 NET carbs per slice. 12 slices per cake.
  • Storage: you can keep the lemon keto cake in an airtight container. It lasts around 3-4 days.
  • To Freeze: either freeze the entire batch in a large freezer-safe container or in individual servings. Let it defrost on the counter before eating.
  • Substitutions: you can swap the lemon for any citrus fruit like limes or oranges.


Serving: 1 Slice | Calories: 322kcal | Carbohydrates: 10g | Protein: 10g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 168mg | Potassium: 188mg | Fiber: 5g | Sugar: 2g | Iron: 2mg |

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