Low Carb Lemon Pound Cake

Low carb keto lemon cake

Isn’t it amazing how we tend to associate certain foods with loved ones who have touched our lives? I believe the holidays can especially bring back a flood of memories that tie us to friends and family. Lemon pound cake always reminds me of my sister-in-law’s mom, Regla, who was taken from the family way too soon. Regla’s love of the kitchen is certainly missed during the holidays.

My original lemon pound cake had loads of sugar and therefore no longer makes an appearance at family gatherings. I had been toying with the idea of giving this beloved recipe a makeover. I really wanted to bring it back for my family to enjoy and Christmas seemed like the appropriate time to do so.

The former recipe was made moist by pouring a lemon simple syrup to the cake after it was baked and fully cooled. This healthier low carb version gets its delicious lemon flavor by adding the lemon juice to the batter before it’s baked.

I can’t wait to share this recipe with you and my family. Creating foods that remind of us of our loved ones is a way to continue to honor their memory.

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Low Carb Lemon Pound Cake


1  8 ounce package of cream cheese softened

1  stick of butter (1/2 cup) softened

8  whole eggs

2  cups of sugar substitute ( I use Swerve)

2 ½ cups of finely ground almond flour

½  cup of lemon juice

1 teaspoon of lemon extract

¼ teaspoon of freshly grated lemon rind

¼ teaspoon of salt

1 ½ tablespoons of baking powder

Optional Topping:

¼ cup of Swerve Confectioner’s Sugar


Pre-heat oven 350 degrees

In a large standup mixer add the cream cheese, butter and beat on high until light and fluffy. To this add the sugar substitute and combine well. Add the 8 eggs one at a time, making sure that it is fully incorporated. Next stir in the almond flour, salt, baking powder, lemon rind and mix well. Lastly, add the lemon juice and beat until the batter is fully mixed. Pour cake batter into two 8-inch loaf pans or one large 12 inch cake pan. (I used a spring-form pan to bake mine)

Bake for 45 minutes or until an inserted tooth pick comes out clear. Dust the fully cooled cake with Swerve confectioners’ sugar.


12 thoughts on “Low Carb Lemon Pound Cake

  1. Donna Hardin says:

    I am sure I have missed this somewhere…do you recommend a certain brand of almond flour for baking? Some say certain brands achieve better results than others.

    Liked by 1 person

  2. Different Interests says:

    That is amazing how we associate foods with loved ones. My little sister always made lasagna for me when she would come home. It was her “secret” recipe she would always say. I never got the recipe out of her and have never had lasagna like hers. She too was taken at a very young age.

    Liked by 1 person

      • Different Interests says:

        I am very fortunate, we had the BEST Christmas we had ever had for last one here. The day after Christmas we were talking how we would not ever have a better Christmas then that one. Sadly we did not know she would be killed three days later.
        Twenty Seven years later now the tradition we started still continues. The only thing I have changed is the tags no longer say from Santa, her first name is used instead. No one knows who she is, where the gifts come from or anything. In my heart she is here with me each and every Christmas continuing on with a tradition we started in 1989.
        May you have a Blessed and Merry Christmas

        Liked by 1 person

  3. Pam says:

    Hi, I’ve been making your cake recipe for a couple of months now. I’ve changed out the lemon for other flavors and it always comes out yummy!
    I do have a question…what is the net carb count? I’ve stalled in my weight loss on my low carb diet so I’m back to counting carbs each day.
    Thank you for such a great reciipe!

    Liked by 1 person

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