A moist lemon cake that you can eat both for breakfast or for dessert! This Keto Pound Cake is delicious and easy to prepare. It will satisfy your sweet tooth without sugar and wheat flour.
In the post below you will find tips and detailed instructions to make this recipe.
How does it taste
This is a classic loaf cake made with low-carb ingredients. As a result it is wonderfully moist and has a delicious nutty crust on top.
I used both coconut flour and almond flour for this lemon cake so it has a gently nutty taste which doesn't overpower the lemon flavor.
This is a cake you shouldn't miss even if you never tried keto desserts before.
Is this recipe healthy
This loaf cake is made with healthy ingredients and without sugar. Hence it is a healthier version of the high carb pound cake without compromising on taste.
What ingredients you need
You only need natural and unrefined ingredients for this recipe:
- Almond flour
- Coconut flour
- Eggs
- Sour cream
- Erythritol: can be substituted by other granulated low-carb sweetener
- Olive oil
- Baking powder
- Lemon zest or extract
The complete ingredient list and all the quantities are below the post, in the recipe card!
Preparation summary
This cake is really easy to make and you don't even need a mixer!
- First whisk the eggs with the erythritol. Gradually add the rest of the wet ingredients
- Add the dry ingredients mixing gently with a spatula to break all crumbs.
- Pour into a loaf pan, greased and lined with parchment paper
- Bake for about 40 minutes at 350º F/ 180º C.
- Slice and enjoy!
Recipe tips
It is important to bake this cake properly. As it is rich in fats, the crust may darken before the inside part is ready. If this happens, cover the pan with a sheet of parchment paper or aluminium foil during the last baking minutes.
Test the cake with a wooden skewer right in the middle, where it has cracked. When it comes out clean, it is ready.
Storing
This cake is very moist and rich in eggs, therefore you need to store it in the fridge. You can also freeze it for 1-2 months, sliced and placed in airtight containers.
Other Lemon Desserts
This sugar-free lemon cake is really delicious and worth making! But if you want to try another lemon low-carb dessert, the Keto Lemon Blondies are also a great choice and they are dairy free!
If you are not following a keto diet, why not prepare my super popular No-Bake Lemon Cheesecake or the elegant Blueberry Lemon Madeleines.
I hope you would love this recipe! Any comments from your side are always appreciated.
📝 Recipe
Keto Lemon Pound Cake
Ingredients
- ⅞ cup cup almond flour
- ⅓ cup coconut flour
- 4 large eggs
- 1 cup sour cream
- ½ cup + 1 tablespoon erythritol, see notes
- 2 teaspoon baking powder
- zest of 1 lemon , or 2 teaspoon lemon extract
- ¼ cup olive oil, extra virgin
Instructions
- Preheat the oven to 350º F/ 180º C. Line a medium loaf pan with parchment paper and grease it well under the paper.
- In a bowl combine the coconut flour with the baking powder and stir to blend.
- In a large mixing bowl whisk together the eggs with the erythritol for 2 minutes. Add the oil and the lemon zest/ extract and whisk again to combine.
- Whisk in also the sour cream.
- Fold in the coconut flour mixture and then the almond flour. Make sure no lumps remain!
- Pour the batter into the prepared pan. Bake for about 40 minutes or until the top is golden brown and a wooden skewer inserted in the middle of the cake comes out clean. If the top has darkened while the inside is still not baked, cover with parchment paper for the rest of the baking.
- Let the cake cool in the pan for at least 30 minutes before removing it and serving it.
- Optionally sprinkle with powdered xylitol/ erythritol before serving.
Notes
- Store this cake in airtight containers the fridge for 2-3 days. You can also freeze it for up to 2 months.
- You can use other granulated low-carb sweetener instead of erythritol.
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