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Keto Lemon Pound Cake with Cream Cheese Frosting

I’ve been discovering various keto-friendly desserts, and I have to be honest — as a former cane sugar eater, keto desserts absolutely do it for me. This keto lemon pound cake with cream cheese frosting is no exception. Super moist, delicious, lemony…it hits all the proper notes. My biggest fear with keto desserts (prior to tasting them) was that they’d have an “off” taste, like chemically or something. I haven’t discovered that at all!

Although I had a crazy sweet-tooth prior to the keto lifestyle, I find myself craving saltier snacks more than sweet snacks. Honestly, I didn’t think that would be the case. Because I remember baking cookies for the sheer fat ass hell of it, or out of boredom. I would also make cinnamon rolls for no reason other than “I was craving it“. So now, whenever I do get a sweet craving, this lemon pound cake just does it for me. And with so few net carbs, we don’t feel at all bad about eating it within a matter of days. 

Keto Lemon Pound Cake

As always, you have to keep your expectations realistic when it comes to sugar substitutes. Just learn to appreciate them for what they are. If you’re purposely going into it expecting various sweeteners to taste EXACTLY like sugar, you’re setting yourself up for disappointment. Open your mind and you’ll seriously enjoy these desserts without spiking your blood sugar and kicking yourself out of ketosis! A lot of these sweeteners on the market are really good, so much so that I constantly keep several bags on deck. 

Keto Lemon Pound Cake Feature 3 Keto Lemon Pound Cake Feature 4

My favorite sweeteners are based with erythritol, monk fruit, xylitol, and sometimes sucralose. Sucralose tastes so much like sugar that I try to have it sparingly because the jury is still out on whether or not it screws up your glycemic situation. For this particular recipe, I used Swerve (both granulated and confectioners). They also make a brown sugar version which is sticky like real brown sugar, and makes a great addition to a BBQ rub, but we’ll get into that later. 

The frosting is totally optional here. You could dust the final cake with a thin layer of Swerve confectioners’ (or not) and it’ll still be totally yummy. Make sure you’re using the finest finely ground almond flour. I’m using the Kirkland brand from Costco — it’s super affordable and you get three whole pounds of it. Use whatever brand you can get your hands on, though — but keep in mind that carb counts vary from brand to brand. 

How to make keto lemon pound cake

Keto Lemon Pound Cake

Let’s get started!

Keto Lemon Pound Cake 2

You’re gonna zest a lemon and toss that in the bowl along with the butter, cream cheese, and granulated sweetener.

Keto Lemon Pound Cake

Cream that bad boy up with one of these handheld electric mixers.

Keto Lemon Pound Cake

Until it’s nice and smooth, and everything is blended. This will take about 3 minutes.

Keto Lemon Pound Cake

Pour the egg and extract mixture (one egg at a time) into the creamed butter mixture.

Keto Lemon Pound Cake

Just one egg. Blend it up, then add the next egg, blend that up..and so on.

Keto Lemon Pound Cake

Until you get to your last egg.

Keto Lemon Pound Cake

Finally, the mixture should be super cohesive like this.

Keto Lemon Pound Cake

Here are the dry ingredients. Blanched super fine almond flour, baking powder, and pink Himalayan sea salt.

Keto Lemon Pound Cake

Mix the dry ingredients together so they’re evenly combined.

Keto Lemon Pound Cake

Then pour the wet mixture into the dry mixture.

Keto Lemon Pound Cake

Using a rubber spatula, gently fold the mixture together just well enough to blend with the electric mixer later. We’re doing this to avoid almond flour fly-aways!

Keto Lemon Pound Cake

When the mixture is blended enough so there’s no huge pockets of dry almond flour, use your handheld electric mixer to really get it mixed well. The great thing here is you don’t have to really worry about “overworking” the batter because there’s no gluten in it.

Keto Lemon Pound Cake

The batter will be super thick and fluffy like this.

Keto Lemon Pound Cake

Grab a loaf pan, spray it well with nonstick baking spray. Then line it with 2 layers of parchment paper, spraying it again.

Keto Lemon Pound Cake

Spread the batter into the loaf pan and even out the top.

Keto Lemon Pound Cake

SO boom, you’re gonna bake this kid for a good 55-65 minutes DEPENDING on the size of your loaf pan. I highly recommend you line this with parchment twice because the outside can and will brown VERY quickly before the middle is even baked. The first time I did this, thats what happened to mine. It looked burnt lol. For a gorgeous golden brown, double line your loaf pan, and don’t over-bake it. When it’s done, let it cool for an hour before removing from the loaf pan.

Keto Lemon Pound Cake

Keto Lemon Pound Cake 20

Keto Lemon Pound Cake Feature 2

Serve this with fresh berries and sugar-free whipped cream! To make whipped cream thats keto friendly, simply whip up a cup or so of heavy cream, and add some powdered Swerve sweetener towards the end to taste. A drop or two of vanilla extract won’t hurt. 

Again, this cake is super moist, delightfully dense, and crazy easy to put together. It will not last! 

Net Carbs?

Assuming you’d slice this into 10 equal slices, one slice of cake (frosting not included) has approximately 3 net carbs. Keep in mind I’m using Kirkland Blanched Almond Flour for this recipe. If you’re using a different brand, the carb and net carb count will vary. The frosting is delicious but totally optional! You could finish this cake with a simple dusting of Swerve powdered sweetener or leave it as is.

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Keto Lemon Pound Cake

Keto Lemon Pound Cake with Cream Cheese Frosting

  • Author: Chef Resha
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices


Slightly adapted from To Temptation.



For the lemon pound cake:

Cream Cheese Frosting:



Coat a loaf pan with nonstick baking spray, layer with two sheets of parchment paper, then spray it again. Two sheets of parchment can help prevent the cake from browning too quickly before it’s done baking — especially if using a Pyrex loaf pan.

To make the cake:

  1. Preheat oven two 350 degrees F.
  2. In a large bowl, add the almond flour, baking powder, and salt. Whisk to combine and set aside.
  3. In a medium-sized bowl, beat the softened butter, cream cheese, lemon zest, and sweetener with an electric hand mixer until smooth and fluffy, about 2 minutes. Add the room temperature eggs to a small bowl of measuring cup, along with the lemon and vanilla extract. Beat in the eggs, one at a time, making sure they’re thoroughly combined. At this point, both extracts are also in the mixture.
  4. Pour the wet mixture into the almond flour mixture, then gently fold with a rubber spatula to gently mix. Once no huge pockets of almond flour remain, use your electric hand mixer to combine until smooth.
  5. Spoon the batter into your prepared loaf pan, and bake for 45-55 minutes. Depending on the size of your loaf pan, it may take up to 10-15 minutes longer, so check for doneness around the 50 minute mark to be safe. Simply insert a toothpick in the center to see if it comes out clean.
  6. When the cake is done, remove it from the oven and allow it to cool completely.

To make the frosting:

  1. In a medium-sized bowl, gently whisk or beat the butter and cream cheese together until thoroughly combined. Add the Swerve powdered sweetener, and whisk or beat until completely smooth. Add the vanilla extract, lemon juice, and 1 tablespoon of the heavy cream. Continue to whisk until smooth.
  2. Taste and adjust the consistency as needed, adding more sweetener if needed, or more heavy cream.
  3. Add a tiny pinch of pink Himalayan sea salt to help bring out the flavors.
  4. Spread onto the cooled cake.
  5. Serve alone, or with berries and sugar-free whipped cream!


Assuming you’d slice this into 10 equal slices, one slice of cake (frosting not included) has approximately 3 net carbs. Keep in mind I’m using Kirkland Blanched Almond Flour for this recipe. If you’re using a different brand, the carb and net carb count will vary.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: keto, low carb, desserts

Keywords: keto lemon pound cake, keto lemon cake, keto cake, low carb lemon cake, low carb pound cake

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Recipe rating

  1. Mel says:

    Excellent cake!!!

  2. Hannah says:

    I had to comment because this is seriously the best keto dessert I’ve made. It tastes just like a real lemon pound cake! Very rich and moist. Followed the recipe to a T. Next time I think I’ll add more lemon zest to the cake. The frosting was very sweet for me, although this is traditional to pound cake to get that “glazed” frosting on top (love the addition of cream chees). I think I’ll reduce the powdered swerve quite a bit next time. I can’t imagine finding a better recipe than this! My whole family devoured this! I’ll continue to check out her other recipes.

  3. jen says:

    This is my go-to recipe. I tried other pound cake recipes, and this is by far my fav. It tastes as good as the real thing.

    I accidentally added 2 eggs instead of 4, and it didn’t sink and came out dense and perfect. Later, I tried adding all 4 eggs, and it sunk and was much more moist.

    I personally prefer dense type of pound cakes, so I recommend 2 eggs.

  4. Theresa Kasmer says:

    Most awesome keto pound cake recipe I’ve ever made. No turning back. This one sets the standard. I made the lemon first then made a chocolate recipe. I just added 4 melted ounces of Ghirardelli semisweet chocolate, 1/3 cup of additional almond flour, two teaspoons of instant coffee, and a tablespoon of pure vanilla extract. Fantastic

  5. Jenelle says:

    Can I use monk fruit in the cake instead of Swerve? I’m out of the granulated.

  6. Fern says:

    Thank you very much for sharing this lemon pound cake recipe, it’s amazing and buttery and delicious…. Even better than “regular” pound cake!

    I have made this recipe twice, once with monk fruit erythritol blend and the second with allulose, both presented great results, I used less sweetener than recommended as well, we are very sensitive to sweet in my home.
    Thank you again! =)

  7. Charmaine says:

    Love the pictures! Love this recipe! Thank you for sharing!

  8. Alma Austin says:

    OMG!!! This recipe is the best Keto pound cake I have ever tasted. Moist and delicious. I have tried several keto pound cake recipes and this is the one. So grateful I found you. Thank you!

  9. Katy says:

    This is a great recipe! Made this cake for my family this afternoon and everybody loved it. I didn’t have a coconut butter so I made your simple lemon glaze. Thank you!

  10. Jessica says:

    Love love love!

  11. Diya says:

    Wowsers! That is a really tasty pound cake. This right here is my new go to keto pound cake recipe.

  12. ROBYN says:

    I did it! Follow your every step and finally, it’s tasty! Thank you much for sharing!

  13. Erika says:

    Loved this! I actually preferred it the day after straight from the refrigerator but warm from the oven was great too.

  14. ROBYN says:

    Look so impressive with top berries. Not hard to follow it. thank you for you sharing!

  15. Danielle says:

    Amazing! I’ve made this for my family twice and we love it.

  16. Shama says:

    This was so delicious! My whole family loved it and couldn’t believe it was keto. I topped it off with sliced pecans. Also I didn’t have the lemon extract .. I used lime zest so it was fine.

    Another thing I would recommend is to check on the cake at the 40 min mark because mine was a little brown on the bottom. Otherwise it was excellent. One of my best keto creations.

  17. Michelle says:

    I’ve made this for the third time this evening. I always double the recipe because it’s too good not to share with friends. Thank you so much for sharing, absolutely wonderful!

  18. Lauren says:

    Hi, I was wondering, can you make this recipe as cupcakes?

  19. Liza G says:

    This recipe is absolutely delicious! Best pound cake I’ve ever had (keto and non keto) so moist and perfect balance of flavors. I will be using this as my base for any type of cake from now on. Thank you for sharing!

  20. Suzanne Reuss says:

    Made this for Easter/Passover celebration since there is no flour and it satisfies all religious obligations as well as keto diet in our household. It is amazing and wonderful! Many thanks for the recipe. It will be made many more times.

  21. Aimee says:

    Very easy recipe! I just made this dish today. Keto or not keto… it is a phenomenal recipe. Love the directions and the easy to follow photos. Well thought out. I did add extra zest to my frosting because I love lemons so much and I love tartness. This is by far the best lemon cake I’ve ever made. Thank you!

  22. Sarah says:

    Omg this was so good. I mixed the wet ingredients in the blender and then added the dry to it and it came out so fluffy and nice. I did a little less sweetener and more lemon zest as I like things a bit more tangy. 10/10 will make this again!!

  23. Sybil Skinner Robertson says:

    Very yummy. My husband was very sceptical, as he is a lemon pound cake aficionado but he loved it. I used it to make a delicious Keto trifle

  24. Nikki says:

    Made the recipe (lemon) version and a cherry lemon version today. Oh yum!!! This will be my birthday cake recipe next month!!

  25. Heather Musto says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Eeeks! I didn’t know baking powder had aluminum in it! Will it ruin it if I use my regular bp? I have all of the ingredients in front of me ready to bake!
  26. Kimberly Smith says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Made this for Thanksgiving and it was a huge hit. Working with almond flour can seem a little daunting but this recipe was easy to follow and the result was delicious. ★★★★
  27. Sharon says:

    The pictures are beautiful!! I may get brave and try this!

  28. kerri-ann says:

    This looks amazing!!!!! I cant wait to try making it, but am i able to substitute swerve for erythritol and to what ratio? I cant get swerve where i live but i have erythritol.

    • Nick says:

      Kerri-Ann, swerve is erythritol. It’s just name brand. Save yourself a few bucks and buy the Whole Earth brand of erythritol instead of swerve next time!!!!

  29. Raebadu says:

    This cookies GAVE ME SO MUCH KETO LIFE!!! Thank you Chef!!! ??????

  30. 360 lace wig says:

    Thanks for your sharing!It helps me a lot!Absolutely love it and i am expecting more from you.

  31. Jenn says:

    I told my bf I wanted this recipe for my birthday. This shxt tastes so good I had to double check the ingredients he used. You are legit, single-handedly saving my keto life!! I’ve made the cauliflower mac & cheese a million times at this point and I’m going to try the keto potato salad next. Please, pleaseee keep them coming! It’s so much easier to stay on track when you don’t feel deprived. Thanks again girl!

  32. Kristyn says:

    I just made these tonight and MMMMMM OMG. They are so moist and even better than my regular pound cake recipe I do. Halfway through filling up my loaf pan I opted to do “cupcakes” instead and switched over. I made the cream cheese frosting too and that was perfect. Thanks for this recipe Resha!