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–+ servings
loaf of keto lemon pound cake sliced on a white serving tray

Keto Lemon Pound Cake Recipe

Kara
This moist and tangy bread is the perfect keto lemon dessert. The sugar free lemon cream cheese frosting is to die for!
4.66 from 20 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes
Course Low Carb Recipes
Cuisine American
Servings 6 servings
Calories 190 kcal

Equipment

Ingredients
  

Batter:

  • ¾ cup blanched almond flour
  • ¼ cup powdered Swerve
  • ½ tsp baking powder
  • dash of salt
  • 2 ounces cream cheese softened to room temperature
  • 2 Tbsp salted butter softened to room temperature
  • 2 large eggs at room temperature
  • ½ tsp vanilla extract
  • 2 tsp fresh lemon zest

Frosting:

  • 1 ounce cream cheese softened to room temperature
  • 3 Tbsp powdered Swerve
  • ¼ tsp lemon zest

Instructions
 

  • Preheat oven to 325°. Spray a small bread pan with Baker's Joy. (Mine is 5 3/4x 3 1/4".)
  • Whisk together almond flour, Swerve, baking powder, and salt in a bowl; set aside.
  • In another bowl, beat together cream cheese and butter till smooth. Add eggs, vanilla, and zest and beat till smooth.
  • Add dry ingredients and stir until batter is smooth.
  • Pour batter into prepared pan, bake for about 35 minutes or until a toothpick comes out clean.
  • Cool in pan 5-10 minutes, then remove to wire rack to cool completely. Frost when cool. 
  • For frosting: Beat together the cream cheese, swerve, and zest till creamy. Spread over cooled pound cake.

Nutrition

Serving: 1gCalories: 190kcalCarbohydrates: 4gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 10gCholesterol: 86mgSodium: 165mgFiber: 2gSugar: 1g
Keyword keto lemon pound cake
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