Keto Lemon Cream Cheese Pound Cake: A Low-Carb, Luscious Delight
If you’re on a keto diet and missing the sweet, indulgent comfort of a rich, buttery pound cake, this Keto Lemon Cream Cheese Pound Cake is the recipe you’ve been waiting for. With its moist texture, zesty lemon flavor, and creamy richness, this low-carb cake is a perfect balance of sweetness and tang, all while staying true to your ketogenic lifestyle. Whether you’re celebrating a special occasion or simply craving something sweet, this cake will satisfy your dessert desires without throwing off your macros.
Ingredients:
This recipe combines keto-friendly alternatives to traditional ingredients while maintaining the same decadent flavor and texture. Here’s what you’ll need:
For the Cake:
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2 cups almond flour (finely ground for a smooth texture)
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1/2 cup coconut flour (helps with the cake’s structure while keeping it keto-friendly)
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1 tablespoon baking powder (for a light, fluffy texture)
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1/2 teaspoon salt (to balance the flavors)
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1/2 cup unsalted butter (softened to room temperature)
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8 ounces cream cheese (softened)
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1 cup erythritol (or any keto-approved sweetener of your choice)
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4 large eggs (room temperature)
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2 teaspoons vanilla extract (for flavor depth)
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2 tablespoons fresh lemon juice (for a tangy zing)
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Zest of 2 lemons (adds aromatic, vibrant flavor)
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1/4 cup unsweetened almond milk (or other low-carb milk alternatives)
For the Glaze (optional):
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1/2 cup powdered erythritol (or preferred powdered keto sweetener)
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2 tablespoons lemon juice (freshly squeezed)
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1 teaspoon lemon zest (for an extra pop of citrus flavor)
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