Lemon Keto Pound Cake (Low Carb, Sugar Free, Gluten Free)

Lemon keto pound cake touched with a hint of sour cream. An easy and quick recipe this almond flour pound cake is sure to please. Only 2g net carbs per slice!

After a long-awaited time I have released my version of the keto pound cake. Not only that but in lemon flavor. Sour cream pound cake is a thing as well. To add I tossed in a small amount for a tart flavor and to help make this pound cake even more moist.

In the past, I reviewed three separate recipes of pound cake to see my competition. None of the cake textures where properly dense. Nor where they packed with the buttery flavor pound cake has.

During the spring I have decided to go with the traditional lemon keto pound cake flavor. To mention a creamed lemon poppyseed glaze across the top. Bringing in that beautiful touch of real lemon in the recipe.

How to make lemon keto pound cake:

This pound cake is extremely easy to make. Some keto desserts can get a bit complicated but not this one. There’s not too many ways you could mess this recipe up other than using the wrong ingredients.

I creamed the butter and granulated sweetener in order to help pump a little more air into the batter. Since eyritritol doesn’t break down such as sugar it’s a waste of time to cream the butter but so much.

Preheat the oven to 325ºF. This temperature is perfect to allow the lemon keto pound cake to rise and bake very moist on the inside.

Combine almond flour, coconut flour, salt and baking soda. Leaving out the granulated sweetener since that will be creamed with the butter.

Cream butter and granulated sweetener. Not too much where you break down the butter. Just slightly beaten after they are combined. Afterward add in dry ingredients to creamed butter. Next add in your eggs and mix. Lastly add in lemon juice and place in oven.

Allow cake to rise and the lemon keto pound cake should have a nice golden crust when done. Cake should rise and form a split down the middle. After taken from the oven the cake will deflate a little. This is fine.

Making the creamed lemon poppy seed glaze

Anytime you use egg yolks to make a custard style curd, icing or glaze can be tricky. The trick is low heat and constant turning. An egg added to heat to quickly will began to fry or scramble if the heat is too high.

Start by warming heavy cream slightly. Not too hot where you can’t touch it with your finger. In a bowl mix the egg yolk and powdered sweetener. Slowly add in warmed cream in small increments to egg yolks stirring in between. This allows the egg yolks to warm before adding to heat.

After adding in all the heavy cream add in lemon juice, salt, poppy seed and liquid stevia. Pour back in small pot on low heat and began stirring. The glaze will start very liquid like and as you watch while stirring you will notice the thickening. A good measure is when the glaze begins to coat your spoon for doneness.

Helpful recipe tips:

• If you don’t have the oven setting for 325ºF go to 300ºF rather than 350ºF. This may result in cake not rising as high but will keep the moisture in the cake.
• Don’t over cream your butter with the hand mixer. The granules won’t break down but don’t mix so much the butter becomes super soft.
• Reframe from over mixing your batter. This may cause you to lose air.
• When making the glaze the hotter the glaze gets it becomes more critical to stir. If you stop stirring the egg yolk will start to cook in place.
• Covering glaze is important because unlike sugar your sweetener will crystallize after melting down. Then add glaze after cake has cooled.

Macros

Full nutritional label below via Cronometer showing a full slice is only 2g net carbs each! This will vary depending on how you cut the cake. But, in the photos I do cut the slices on the thinner side.

Lemon Keto Pound Cake (Low Carb, Sugar Free, Gluten Free)

Lemon keto pound cake touched with a hint of sour cream. A easy and quick recipe this almond flour pound cake is sure to please.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 15 slices

Ingredients

 

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Lemon pound cake

• 1 3/4 cup blanched almond flour
• 2 tablespoon Coconut flour
• 1/2 cup granulated sweetener
• 1/4 teaspoon Salt
• 1/4 teaspoon Baking soda
• 8 tablespoon Unsalted Butter
• 1 tablespoon Sour Cream
• 2 tablespoon Heavy cream
• 2 teaspoon Lemon extract
• 1/2 teaspoon liquid stevia or liquid monk fruit
• 1 teaspoon Lemon juice
• 3 large Eggs

Creamed lemon poppyseed glaze

• 2 tablespoon Heavy cream
• 2 large egg yolks
• 1/2 tablespoon Powdered sweetener
• 1 tablespoon Lemon juice
• 1/2 teaspoon poppy seed
• 1/8 teaspoon Salt
• 1/8 teaspoon liquid stevia or liquid monk fruit

Instructions

 

lemon pound cake

• Bring butter to room temperature. When butter is at room temp preheat oven to 325ºF. If that setting isn't there use 300ºF and adjust baking time for longer.
• Combine only these dry ingredients. Almond flour, coconut flour, salt and baking soda
• Cream the butter and sweetener. Not long just enough to combine even. Which should take a medium speed for a minute or two. Then add in sour cream, heavy cream, lemon extract and liquid stevia
• Mix in the dry ingredients then add in eggs. Afterward fold in lemon juice then transfer to 9x5 greased loaf pan
• Place in preheated oven doing your first check around 25-30 minutes. If cake isn't done check every 5 minutes after that. Use toothpick test where you place a toothpick through the middle. If comes out clean with a few crumbs the cake is done. If wet cook longer.

Creamed lemon poppyseed glaze

• Mix egg yolks and powdered sweetener
• warm heavy cream on low heat. Warm enough to the touch not too hot
• pour warmed cream in small increments into mixed egg yolks
• Pour back into small pot and add in lemon juice, poppy seed, salt and liquid stevia
• On a low heat continue stirring the glaze until it begins to thicken. Look for the glaze to coat spoon. This will take about 5-10 minutes of stirring.
• Pour in bowl and cover to keep sweetener from crystalizing before cake is done.

Notes

Helpful recipe tips:

• If you don't have the oven setting for 325ºF go to 300ºF rather than 350ºF. This may result in cake not rising as high but will keep the moisture in the cake.
• Don't over cream your butter with the hand mixer. The granules won't break down but don't mix so much the butter becomes super soft.
• Reframe from over mixing your batter. This may cause you to loose air.
• When making the glaze the hotter the glaze gets it becomes more critical to stir. If you stop stirring the egg yolk will start to cook in place.
• Covering glaze is important because unlike sugar your sweetener will crystalize after melting down. Then add glaze after after cake has cooled.

Tried this recipe?Leave a rating and comment, thank you