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Keto Lemon Pound Cake
5 from 84 votes

Keto Lemon Pound Cake

The Keto Lemon Pound Cake is made with almond and coconut flours to keep it low-carb, using eggs separated and whipped to create lightness. It features lemon zest and juice for bright citrus flavor and a moist texture, complemented by a coconut butter drizzle. This pound cake maintains a soft, tender crumb typical of traditional pound cakes but with ingredients suited to a ketogenic diet. It's a rich, flavorful cake ideal for those managing carb intake without sacrificing dessert enjoyment.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 12
Calories: 232 kcal
Course: Dessert
Cuisine: British

Ingredients

  • ½ cup / 120g butter melted
  • 5 egg large, separated, room temperature
  • ½ cup / 120g yogurt room temperature
  • 5 tablespoon lemon juice roughly 2 lemons
  • 2 tablespoon lemon zest of 2 lemons, zest
  • 2 cups / 200 g almond flour or ground almonds
  • ⅓ cup / 45g coconut flour
  • 3 teaspoon baking powder
  • ⅔ cup / 120g granulated sweetener
  • pinch salt optional
Coconut butter drizzle
  • 3 tbsp / 35g coconut butter
  • ½ tablespoon coconut oil
  • ¼ teaspoon vanilla extract
  • lemon zest optional, decorate with 1 teaspoon and slices
  • lemon slices optional, decorate with 1 teaspoon and slices

Instructions

    Cup of Yum
  1. Preheat the oven to 350F / 175C / 155fan. Generously grease a bundt tin with butter. If using a rectangular loaf pan or springform, line the bottom and sides with baking / parchment paper.
  2. Melt the butter in a saucepan or microwave until just warm. Allow to cool for a couple of minutes and add the egg yolks. Whisk with a balloon whisk or with an electric mixer to combine. Then whisk through the yoghurt and lemon juice.
  3. Place all the dry ingredients in a clean mixing bowl and stir to combine. Also add in the lemon zest, reserving 1 teaspoon for decorating the cake later.
  4. Add the wet ingredients to the dry and fold together with a spatula or blend with an electric mixer.
  5. Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form.
  6. Fold the egg whites through the batter until smooth using a spatula (no electric blenders here!). Don’t over-mix or you will deflate the eggs.
  7. Spoon the batter into the bundt tin and level with a spatula.
  8. Bake in the oven for about 45 - 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. Mine took 48 minutes. Run a sharp knife around the edge of the tin. DO NOT REMOVE FROM THE TIN UNTIL FULLY COOLED.
  9. Melt the coconut butter and oil using the bain marie method - in a glass proof bowl over a pan of simmering water. Remove from the heat and stir through the vanilla extract. Remove the lemon cake from the mould and drizzle over the coconut butter. Option to top with lemon zest and slices for decoration.

Notes

  • This recipe makes about 12 generous slices, with approximately 3.7g net carbs each without the drizzle.
  • Store the pound cake 1-2 days at room temperature, 5-6 days refrigerated, or freeze for up to 3 months.
  • Use additional lemon juice or lemon extract to intensify the lemon flavor if desired.
  • To transform this into a lemon poppy seed cake, add 2 tablespoons of poppy seeds to the batter.
  • Adjust baking time based on pan type: loaf pans or springforms may take 55-60 minutes; tent with foil if browning too quickly.

Nutrition Information

Calories 232kcal (12%) Total Carbohydrates 6.5g (2%) Protein 8g (16%) Fat 20.1g (31%) Saturated Fat 7.8g (39%) Fiber 2.8g (11%) Sugar 2.4g (5%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 232

% Daily Value*

Calories 232kcal 12%
Total Carbohydrates 6.5g 2%
Protein 8g 16%
Fat 20.1g 31%
Saturated Fat 7.8g 39%
Fiber 2.8g 11%
Sugar 2.4g 5%

* Percent Daily Values are based on a 2,000 calorie diet.