Low Carb Lemon Pound Cake

Bright, zesty, and indulgently moist, this Low Carb Lemon Pound Cake is a guilt-free dessert that satisfies your sweet tooth while keeping carbs in check. Made with a blend of almond flour and coconut flour, this gluten-free treat is paired with granulated erythritol for a keto-friendly sweetener, making it the perfect option for those following low-carb or ketogenic diets. Fresh lemon zest and juice infuse every bite with vibrant citrus flavor, while sour cream ensures a luscious, tender crumb. With just 15 minutes of prep time and a simple step-by-step process, this rich and tangy pound cake is as easy to make as it is delicious. Serve it as-is, or elevate it with whipped cream and fresh berries for a refreshing, crowd-pleasing dessert that’s perfect for any occasion!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 10

Ingredients

• 2 cups almond flour
• 0.25 cup coconut flour
• 1 tablespoon baking powder
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated erythritol or preferred low-carb sweetener
• 4 units large eggs
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 0.25 cup lemon juice
• 0.5 cup sour cream

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.

Step 3

In another large bowl, use an electric mixer to cream the softened butter with the granulated erythritol until light and fluffy. This should take about 2-3 minutes.

Step 4

Add the eggs one at a time to the butter mixture, mixing well between each addition. Scrape down the sides of the bowl as needed.

Step 5

Mix in the lemon zest, vanilla extract, and lemon juice until thoroughly incorporated.

Step 6

Add the dry ingredients to the wet ingredients in batches, alternating with the sour cream. Mix well after each addition, but do not overmix.

Step 7

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 9

Allow the pound cake to cool in the pan for 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing.

Step 10

Serve the lemon pound cake alone or with a dollop of whipped cream or fresh berries for extra flavor.

Nutrition Facts

Serving size	(979.5g)

Amount per serving	% Daily Value*
Calories	2630.7

Total Fat 239.6g	0%
Saturated Fat 93.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1059.8mg	0%
Sodium 2343.6mg	0%
Total Carbohydrate 321.8g	0%
Dietary Fiber 34.0g	0%
Total Sugars 19.3g
Protein 76.1g	0%

Vitamin D 160IU	0%
Calcium 727.0mg	0%
Iron 12.6mg	0%
Potassium 582.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 8.1%

Carbs: 34.3%