Tangy delicious low carb cream cheese lemon cake is the perfect keto pound cake with a creamy tart frosting just like you remember but in a gluten-free, sugar-free package.
Does anyone else out there absolutely love the fresh tangy flavor of lemons in summer desserts and bakes? Please tell me I’m not the only one who was incredibly sad to give up the coffee shop slice of lemon pound cake in favor of a keto diet?
Yes, I’ve always loved baked goods and had more than a little of a sweet tooth. Actually, that sweet tooth was one of the biggest motivations for me to change my way of eating. I hated being so dependent on sugar and seeing statistics everywhere about how Americans consume more and more of the stuff.
Your brain cells like sugar just like you, and the more you eat, the more they crave it. I made the choice to cut processed sugar from my diet, but that in no way means I’ve completely lost a sweet tooth. I went through a major sugar withdrawal but no longer have the cravings I used to. Have you had a similar experience?
However, does that mean I completely want to give up my baked goods and sweets? Not at all! I just had to learn to make them in healthier ways.
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In a hurry?
While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe! Scroll down to the bottom of the page for the printable recipe or PIN it here for later!
A little lemon juice makes everything taste better.
Do I have to use a blender to make the keto lemon pound cake?
I get this question every now and then because I do use a blender in so much of my keto baking. Do you have to use a blender?
The straight answer is no, of course not! Any of my recipes can also be made using a regular hand or standing mixer. However, if you do use a mixer, the ingredients all must be at room temperature or even a little warmer. If they’re cold, they don’t combine as easily.
Personally, I love to use a blender with baking, soups, just about anything, because it makes my life easier. If I want to make a keto lemon pound cake, with the blender I don’t have to set out the ingredients early or figure out how to warm them up. On the other hand, if I use a mixer I’m forced to get all the ingredients out and ready way ahead of time to warm up.
Often, at our crazy house, I prepare and set out everything. Then what happens? Some “emergency” or urgent call for help on the child’s craft, book, or other activity distracts. One thing leads to another and you never get around to actually baking the keto lemon pound cake!
Quelle catastrophe!
Yes, it is a catastrophe because then I sadly put all the ingredients back into the fridge to try again the next day. Does it sound familiar? To be perfectly honest, I’ve had this happen several days in a row and decided it was time to put my foot down and find a better way to prep for baking.
Hence, the rise of the blender for low carb baking
I use a Vitamix blender and have had it a little over 5 years now. At first, I was hesitant to put so much money into a blender. A blender!? So much so that I sat on the idea for about two years before I finally bought it. After the first week, I could not imagine going back to life without it. Also, now if faced with the question of if I could do without it for a while if it were to go out I shrink in horror. I might say please no!, sort of like I might do with the washing machine.
It is not an appliance I would want to do without, and have used it nearly every day since it’s purchase. Mine came with a 7-year warranty, but it’s shown no signs of slowing down. Needless to say, I’m very happy with it.
And it’s great for blending up cold ingredients like cream cheese and eggs directly out of the fridge. Perfect!
For a Lemon Keto Pound Cake you’ll need:
- a spatula
- whisk
- measuring cups and spoons
- a good blender (or a mixer)
- loaf pan or bundt cake pan
- large bowls
- a knife or icing spatula
How to make a lemon keto pound cake
I love this cake because it’s actually really easy to throw together. It’s also super-delicious. And, did I tell you it has 9 grams of protein per serving? Pretty awesome for a lemon tea cake, right?
Begin by preheating the oven to 325 degrees Fahrenheit. Take a loaf pan and line it with buttered parchment paper so the cake’s easy to remove from the pan.
Now for the ingredients.
First, start with the blender. In it, place the cream cheese, eggs, sweetener, vanilla, and lemon extract. Then blend from slow to high for about 40 seconds or until completely combined. Next, add the butter to the mixture and blend for another 30 seconds or so until smooth.
Second, take out a large mixing bowl. Put in and whisk together the coconut flour, almond flour, salt, and baking powder. Perfect, the dry ingredients are done.
Third, pour the wet ingredients into the almond flour mixture and combine well with a spoon or spatula until no lumps remain.
Next, pour the batter into the loaf pan and bake it for 1 hour and 15 minutes or until a toothpick comes out clean.
Put the cake on a rack and let it cool almost completely before removing from the pan and parchment paper. Take out the beautiful keto pound cake and set it on a large serving plate or the cooling rack to frost.
How to make the sugar-free frosting
Again, this cream cheese frosting is super easy to make and use to decorate the low carb lemon cake. It’s quick and easy to use a hand mixer to mix all ingredients until smooth. Then, use a knife or icing spatula and spread it over the top of the pound cake.
Lastly, slice it evenly into 16 pieces and serve for breakfast, dessert, or even high tea!
Tips and tricks for the perfect keto pound cake
Hint #1: After about 30 minutes I place a piece of foil over the top of the cake so it doesn’t darken too much. It can form a crust around the edges, which I think tastes amazing, but provides a deep contract to the light lemon yellow insides.
Hint #2: If you are worried about the appearance of the cake and whether or not there will be a crack running down the middle, there are a couple of things you can do.
-
- Place an open pan of water on the rack in the oven below the cake. The water will make the oven moister and decrease the chance of a crack.
- I’ve found 325 degrees to be the perfect temperature for my high altitude cakes. However, if you continue to get a crack in your bakes even with the pan of water in the oven, there is another option. Turn the heat down slightly and it should improve your chances of a crack-free loaf. Of course, the bake time in total may then need to be increased.
Easy peasy lemon squeezy.
Almond flour vs. coconut flour for keto baking
Which flour do you prefer? Almond or coconut for baking? I’ve come to appreciate a mix of the two, but often use almond flour only due to a sensitivity to coconut in the family.
1 cup of almond flour is equivalent to about 1/4 cup coconut flour. Therefore, sometimes you can mix it up depending on who you’re baking for or what your goal is.
What are your favorite Keto summer desserts lately? Or do you have any recipes you’d love to see have a low carb or keto makeover? I’m always up for a challenge so put those ideas in the comments below!
I hope you try out this awesome lemon keto pound cake and enjoy it as much as I do!
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This lemon keto pound cake is amazing in the Keto Berry Trifle centerpiece recipe! Believe me, it’s worth it!
Want more summer keto dessert recipes?
Printable Recipe
Keto Lemon Pound Cake
Ingredients
- 8 oz cream cheese
- 8 eggs
- 1/2 cups butter, softened
- 1 1/2 cups sweetener Swerve or other equivalent
- 1 tsp vanilla extract
- 2 tsp lemon extract (can alternatively use 5-6 drops of lemon oil)
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1 tbsp lemon zest (optional for extra lemon flavor)
Lemon Cream Cheese Frosting
- 3 oz cream cheese room temperature
- 1/3 cup heavy cream
- 2 tbsp powdered sweetener (Swerve Confectioners or other)
- 1/2 tsp lemon extract
Instructions
- Preheat the oven to 325 degrees Fahrenheit and line a loaf pan with buttered parchment paper.
- In a blender, place the cream cheese, eggs, butter, sweetener, vanilla, and lemon extract. Blend from slow to high for about 40 seconds or until completely combined. Add the butter to the mixture and blend for another 30 seconds or so.
- Take a large bowl and whisk together the coconut flour, almond flour, salt, and baking powder.
- Pour the wet ingredients into the almond flour mixture and combine well with a spatula until no lumps remain.
- Pour into the loaf pan and bake for 1 hour and 15 minutes or until a toothpick comes out clean.
Lemon Cream Cheese Frosting
- Use a hand mixer to mix all ingredients until smooth. Spread over the top of the pound cake when completely cooled.
Notes
Nutrition Facts
| Servings 16.0 | |
| Amount Per Serving | |
| Calories 266 | |
| Total Fat 24 g | |
| Saturated Fat 9 g | |
| Monounsaturated Fat 7 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 140 mg | |
| Sodium 211 mg | |
| Potassium 127 mg | |
| Total Carbohydrate 5 g | |
| Dietary Fiber 2 g | |
| Sugars 2 g | |
| Protein 9 g | |
Nutrition Disclaimer
What size loaf pan are you using that you can get 16 slices out of it? 10″?
The recipe card doesn’t say.
Thanks