Introduction
There’s something magical about the smell of fresh lemon zest filling the kitchen — it instantly reminds me of spring afternoons and family get-togethers. This Keto Lemon Pound Cake with Cream Cheese is one of those recipes that brings comfort with every bite, yet still fits perfectly into a low-carb, sugar-free lifestyle. It’s moist, tangy, and just the right amount of indulgent without knocking you off your health goals.
Whether you’re following keto, watching your carbs, or simply trying to bake smarter, this cake feels like a treat without the guilt.
What Makes This Recipe Stand Out
This isn’t just another “sugar-free cake.” The cream cheese adds richness that balances the brightness of lemon, while almond flour keeps it naturally low-carb yet tender. Unlike traditional pound cake, this version won’t leave you with a sugar crash — instead, it satisfies your sweet tooth and keeps your energy steady. Bonus: it’s surprisingly quick to whip up, making it a great go-to for last-minute gatherings or meal prep.
Personal Blogger Note
When I first tested this recipe, I wasn’t sure if I could really nail that classic pound cake texture without flour and sugar. But let me tell you — when it came out of the oven golden and fragrant, I sliced into it while still warm and couldn’t stop at just one piece. It’s been a repeat favorite in my kitchen ever since.
Ingredients with Substitutions
- Almond flour – The base that keeps it low-carb and gluten-free. If you’re nut-free, coconut flour can be used, but you’ll need to adjust the liquid.
- Cream cheese – Adds creaminess and structure. Dairy-free? Swap with almond-based cream cheese alternatives.
- Eggs – Essential for binding and fluffiness. Flax eggs can work for those avoiding eggs, though texture changes slightly.
- Butter – Gives it that classic pound cake richness. Coconut oil is a good dairy-free swap.
- Lemon zest + juice – The star of the show! Fresh lemon juice really makes a difference compared to bottled.
- Sweetener – A keto-friendly sweetener like erythritol or monk fruit works best. Adjust to taste.
- Baking powder + vanilla extract – For rise and flavor depth.
Step-by-Step Cooking Process
- Preheat & Prep – Start by preheating your oven to 350°F (175°C). Grease a loaf pan and line with parchment paper for easy removal.
- Mix Wet Ingredients – In a bowl, beat softened butter and cream cheese until creamy. Add sweetener and mix until fluffy.
- Add Eggs – Crack in eggs one at a time, mixing well after each addition. Stir in vanilla, lemon juice, and zest.
- Combine Dry Ingredients – In a separate bowl, whisk almond flour, baking powder, and a pinch of salt.
- Bring It Together – Slowly fold dry ingredients into the wet mixture until smooth. Don’t overmix!
- Bake – Pour into the prepared pan and bake for 45–55 minutes, or until a toothpick comes out clean.
- Cool & Slice – Allow to cool before slicing. The flavor develops even more if left overnight.
Health & Nutrition Insights
This cake is sugar-free, gluten-free, and keto-approved. Thanks to almond flour and cream cheese, it’s higher in protein and healthy fats than traditional pound cake, making it more filling and blood sugar-friendly. It’s a great option for fitness lovers who don’t want to derail progress while enjoying dessert.
Serving + Pairing Ideas
- Pair with unsweetened whipped cream and fresh berries for a refreshing dessert.
- Serve with bulletproof coffee for a keto-friendly breakfast treat.
- Perfect for special occasions like brunch, birthdays, or tea-time.
Storage & Meal Prep Tips
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze individual slices wrapped in parchment + foil for up to 2 months.
- Reheat gently in the microwave for 15–20 seconds for that “fresh-baked” taste.
FAQ
Q1: Can I make this dairy-free?
Yes! Use dairy-free cream cheese and coconut oil instead of butter.
Q2: Can I use coconut flour instead of almond flour?
Yes, but use only 1/3 the amount and add an extra egg for moisture.
Q3: Does it taste eggy?
Not at all when balanced with lemon zest and cream cheese.
Q4: Can I make it ahead of time?
Absolutely — in fact, the flavor improves the next day.
Nutrition Breakdown (per slice, approx. 10 servings)
- Calories: 240
- Protein: 7g
- Fat: 21g
- Total Carbs: 6g
- Net Carbs: 3g
Keto Lemon Pound Cake with Cream Cheese Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line loaf pan.
- Beat butter + cream cheese until smooth. Add sweetener.
- Mix in eggs one at a time, then add lemon juice, zest, and vanilla.
- In a separate bowl, whisk almond flour, baking powder, and salt.
- Combine wet and dry mixtures.
- Bake 45–55 mins or until golden. Cool before slicing.
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