Low Carb Lemon Pound Cake

February 9, 2018

Low Carb Lemon Pound Cake

Serving Size 1 slice
Per Serving
Calories 162 kcal
Protein 5g
Total Carbohydrate 5g
Total Fat 14g
Fibre 2g


  • 1 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1 tablespoon lemon zest
  • 1/3 cup Swerve, Lakanto, or keto friendly sweetener of choice
  • 1/4 teaspoon salt
  • 3 Large whole eggs
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup plain coconut milk yogurt or sour cream
  • 1 cup milk of choice
  • 1/4 cup melted butter
  • 1/4 cup melted coconut butter (** TOPPING **)
  • 3-4 tablespoons milk of choice (** TOPPING **)


Step 1
Preheat oven to 350 degrees and coat a 8x4 loaf pan with non stick spray, butter, or coconut oil. You can also add parchment paper to ensure the cake comes out properly.
Step 2
Add all dry ingredients and lemon zest to a medium sized bowl (almond flour, coconut flour, baking powder, lemon zest, and salt. Whisk to combine.
Step 3
In a large bowl or stand mixer add eggs, sweetener, and vanilla. Beat on high for 1 minute until light and fluffy. Add in sour cream, melted butter, lemon juice, and milk. Beat on high for 30-45 seconds.
Step 4
Slowly add dry ingredients to wet ingredients in 2 to 3 batches. Mix well until combined. Let sit for 2 minutes. Mix one more time on low speed.
Step 5
Pour batter into prepared pan and bake for 50-60 minutes until tops and edges are golden brown and a toothpick comes out clean when poked through the center. Add additional baking time if needed.
Step 6
To make topping, add melted coconut butter and 3 tablespoons of milk to a small bowl. Stir well until smooth. This down as much as you like by adding more milk. Pour or drizzle over warm cake. Zest fresh lemon on top if you like.