fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keto Lemon Pound Cake

  • Author: Mila Clarke Buckley
  • Total Time: 1 hour
  • Yield: 12 slices of lemon poppy seed bread. 1x


A fresh lemon bread at only 4g net carbs. 


Units Scale

For the cake

  • 1 1/2 cups almond flour
  • 3/4 cup of swerve or allulose
  • 1 tablespoon baking powder
  • 1/4 tsp of salt
  • 4 eggs + 1 yolk
  • 4 oz full-fat cream cheese room temperature
  • 4 tablespoons unsalted butter room temperature
  • 1 teaspoon of vanilla
  • 4 teaspoon of lemon extract
  • 1 teaspoon of poppy seeds
  • zest of half lemon for the batter

For the Frosting

  • 4 oz full-fat cream cheese room temperature
  • 1/4 cup powdered swerve or allulose
  • 1/2 tsp of salt
  • 4 tablespoons of cream + 1 tablespoon of water
  • 2 teaspoons of lemon extract.
  • zest of half lemon + extra for sprinkling on top.


  1. Preheat oven to 350 degrees.
  2. Using a microplaner, or grater, zest 1 lemon.
  3. In a large bowl using an electric mixer or stand mixer blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated (about 5 minutes).
  4. Next add the room temperature cream cheese, vanilla extract and lemon extract. Then mix well.
  5. Add the eggs one at a time making sure to mix well after each addition.
  6. In a bowl combine your almond flour, baking powder, salt
  7. Add your dry ingredients: the almond flour, baking powder, salt and mix well until batter is fully combined.
  8. With a spatua, fold in your lemon zest. 
  9. (optional step) fold and add in your poppy seeds. 
  10. In a well-greased 8 inch cake pan or 8 inch loaf pan bake 30 to 40 minutes until golden brown on top. The cake is done once an inserted toothpick comes out clean.
  11. Let the cake cool and make your frosting. 

For the frosting:

  • Beat together the cream cheese, powered swerve and salt. Add salt and lemon extract and continue stirring the mixture. To thin the mixture out, mix in cream and water until it is the consistency you’d like. 
  • Once your cake is cool, frost the top and sprinkle lemon zest on top. 
  • Enjoy!


  • Store these wrapped in wax paper and in a ziplock bag. It can be refridgerated for 7 days. You can also freeze it for up to a month.
  • If you check your bread and it’s looking too brown on the outside, cover it with foil while it bakes through to reduce the chance of the top burning. 
  • My oven took about 40 minutes to bake the bread all the way through without drying it. Watch the timer in case your oven doesn’t run at accurate temps. 
  • If you want to add fresh lemon juice you may. It will work best in the batter and in the frosting. Try adding a teaspoon at a time to see how you like the taste. This will change the macros of the bread! 
  • The frosting is lemon extract, cream cheese and sweetener. I love a strong cream cheese flavor, but if you want to cut it a little bit, use a 1/4 cup of butter mixed with the other ingredients to make a more mild and buttery cream cheese frosting.
  • Prep Time: 20
  • Cook Time: 40
  • Category: Keto
  • Method: Baking
  • Cuisine: Dessert


  • Serving Size: 1 slice
  • Calories: 272
  • Sugar: 1.7 g
  • Sodium: 141.6 mg
  • Fat: 21 g
  • Carbohydrates: 4.7 g
  • Fiber: 0.6 g
  • Protein: 6.1 g
  • Cholesterol: 124 mg

Keywords: Keto bread, Keto Lemon Poppy Seed Bread, Lemon Bread, lemon dessert

Before you go…

Get my free glucose hacks ebook

And access to my email list, which shares new recipes, weekly giveaways and updates from the Glucose Guide Coaching Community 

Healthy, tasty foods!

Sign up for good-for-you recipes!

Secured By miniOrange