Low Carb Lemon Pound Cake
Brighten up your day with this irresistibly moist and flavorful Low Carb Lemon Pound Cake—a guilt-free treat perfect for keto and low-carb diets! Made with a gluten-free blend of almond and coconut flours, this recipe combines the zesty tang of fresh lemon juice and zest with the rich creaminess of sour cream for a heavenly balance of flavor and texture. Sweetened with erythritol, it offers a perfectly satisfying sweetness without the extra carbs. Easy to prepare in just 15 minutes and baked to golden perfection, this lemon pound cake is ideal for dessert, a snack, or even breakfast. Serve it plain or topped with whipped cream and fresh berries for a refreshingly vibrant twist!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
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.
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.
Mix in the lemon zest, vanilla extract, and lemon juice until thoroughly incorporated.
Add the dry ingredients to the wet ingredients in batches, alternating with the sour cream. Mix well after each addition, but do not overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
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.
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.
Serve the lemon pound cake alone or with a dollop of whipped cream or fresh berries for extra flavor.
Nutrition Facts
Calories |
2631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.6 g | 307% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 2344 mg | 102% | |
| Total Carbohydrate | 321.8 g | 117% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 19.3 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 727 mg | 56% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 583 mg | 12% | |
*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.
