Gram’s Keto Lemon Pound Cake is moist, sweet, and the glaze on top has a tangy lemon pop that makes it out of this world delicious! This is my Favorite Low Carb and Keto Dessert. I am a huge fan of lemon. The bright yellow color is cheery and the smell is uplifting and energizing. I actually have lemon essential oil diffusing in my house as I type right now.
Lemon essential oil is so uplifting. I use lemon EO my water, diffuser and even for cleaning! You can substitute pure lemon essential oil (4-5 drops) in this cake as a substitute for lemon extract! I highly recommend Doterra brand essential oils if you’re interested in trying it, they provide only the highest quality and purest essential oils. You can purchase from Doterra here.
Why “Gram’s” Keto Lemon Pound Cake?
Last week, I decided I was going to share my Keto Lemon Pound Cake recipe with all of you. I needed some pictures to share, so I HAD to make it (Excuse to make Keto Lemon Pound Cake? I’m in!)
Everytime I pull out my Citrus Press I think of my grandparents. My Gram was able to make it to Oregon to visit us a few years ago. While she was here she bought me a citrus press in a little kitchen store at the beach! My Gram went to be her Lord and Savior this past year. Every time I pull out this citrus press it brings back sweet memories of her visit here.
You can purchase a Citrus Press like the one my Gram bought me here.
While making this cake I also grabbed some pretty Pyrex baking dishes (they were my Gram’s!) I smiled as I realized not only was I using the press she gifted me but I was using her pretty blue baking dishes! Just as I placed the cakes in the oven, my phone chimed. I picked it up to find a calendar alert… it was my grandparents’ anniversary. Three reminders of my Gram as I made this batch of Keto Lemon Pound Cake. I had to update the name of this recipe to Gram’s Keto Lemon Pound Cake!
Making the Cake:
Start the cake by mixing together your eggs, room temperature cream cheese, swerve sweetener or preferred keto approved sweetener and sour cream. Once this is completely combined and creamy you add your vanilla, lemon extract and lemon zest (zest is optional).
In a separate bowl combine your almond flour, coconut flour, salt and baking powder and stir to combine. Add your dry ingredients into the wet ingredients. Mix with a hand mixer for 2-3 minutes on medium to high speed.
Pour your batter into parchment lined loaf pans. This recipe will make two large or four small loaf pan cakes. This seems like a lot of cake, but it freezes well. Wrap in plastic wrap then foil, and it thaws out beautifully.
The Glaze:
To make your glaze you want the juice of one lemon, the Zest of half of a lemon (optional) and “powdered” swerve, or any keto approved confectioner sweetener of your choice. Because the juice of a lemon varies, I suggest about ¼ cup of powdered (confectioner’s) sweetener. You can add more by the tablespoon until it is the consistency you like.
Tips and Tricks:
You can use 4-5 drops (or to taste) of lemon essential oil in place of Lemon extract. Doterra is my favorite essential oil brand you can find it here
Mix this cake for 2-3 minutes on medium to high speed with a hand or stand mixer. I have tested this multiple times and found the texture and tenderness of the cake is perfection if you mix for the full 2 minutes.
Make sure your cream cheese is room temperature. If you have the time let your eggs sit out an hour before starting to take of the chill. If your cream cheese is cold it will not properly mix into the cake. You can put your cream cheese in the microwave on defrost and warm it slightly if your in a hurry.
This cake freeze’s well, do this by wrapping it in plastic wrap and then foil. I personally don’t glaze the cake when I freeze it. When it is thawed you can make a quick batch of glaze. (Note: This cake is delicious with or without the glaze!)
If you don’t have powdered (confectioners) sweetener, you can make it! Put your granular keto approved sweetener to a coffee grinder or blender and pulse it a few times. voilà, powdered sweetener!
Not only is this my favorite keto dessert, Gram’s Keto Lemon Pound Cake is one the whole family loves. This includes my 5 and 9 year old kids! This is not something I can say for every keto and low carb dish I put in front of them. Serve this as a dessert with one of the many Keto and Low Carb Main dishes I have posted here. Hope you enjoy it too!
The Scrambled Eggs!
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Gram’s Keto Lemon Pound Cake
Equipment
- 2 Large or 4 small loaf pans – Can also be 1 large and 2 small
Ingredients
- 8 oz Block of cream cheese room temperature
- 8 Eggs
- 1/2 cup Softened Butter
- 1 1/2 cup Swerve Sweetener or sweetener of your choice
- 1/4 cup Sour Cream
- 1 tsp Vanilla extract
- 2 tsp Lemon Extract or 4-5 drops Lemon essential oil
- Zest of 1 lemon optional
- 2 cups Almond Flour
- 1/4 cup Coconut Flour plus 1 tsp
- 1/4 tsp Salt
- 2 tsp Baking Powder
- FOR GLAZE
- Juice of one lemon
- 1/4 cup (plus) of powdered Swerve Add more Swerve until reaches consistency you like.
- Zest of half a lemon
Instructions
- With a hand or stand mixer, cream your eggs, room temperature cream cheese, swerve sweetener and sour cream.
- Next add vanilla, lemon extract and lemon zest (zest is optional), mix until combined.
- In a separate bowl combine your almond flour, coconut flour, salt and baking powder, stir to combine.
- Add your dry ingredients into the wet ingredients. Mix with a hand mixer for 2-3 minutes on medium to high speed.
- Pour your batter into parchment lined loaf pans (Note: This recipe will make two large or four small loaf pans.
- Bake for one hour at 350 degrees or until done.
- While baking start the Glaze
- In a small bowl Juice one lemon and zest of half of lemon
- Starting with 1/4 – 1/3 cup powdered (confectioners) swerve or powdered sweetener of your choice whisk together….continue to add powdered sweetener by the tablespoon until you reach the consistency you like.
- Drizzle Glaze over cooled cake. It can be warm but not hot.
- Enjoy!