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Keto Lemon Pound Cake with Cream Cheese

A delightful and flavorful Keto Lemon Pound Cake that combines the richness of cream cheese with zesty lemon for a low-carb dessert option. Perfect for any gathering or cozy evening.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups almond flour
  • 0.5 cups erythritol (or your preferred sweetener) can be substituted with monk fruit or other keto sweeteners
  • 1 tbsp lemon zest
  • 1 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 0.25 cups unsalted butter, softened
  • 4 oz cream cheese, softened
  • 3 large eggs at room temperature for fluffiness
  • 0.25 cups lemon juice freshly squeezed if possible
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a loaf pan with non-stick spray or line it with parchment paper.
Mixing Ingredients
  1. In a bowl, combine the almond flour, erythritol, baking powder, and salt.
  2. In another mixing bowl, beat the softened butter and cream cheese together until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Blend in the lemon juice, lemon zest, and vanilla extract until everything is well combined.
  5. Gradually mix the dry ingredients into the wet ingredients until just blended, being careful not to over mix.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Slice it up and enjoy your delicious Keto Lemon Pound Cake with Cream Cheese!

Notes

Store leftovers in the fridge for up to a week, or freeze individual slices for up to three months. Reheat in the microwave for 20-30 seconds.