Kirbie's Cravings

Keto Lemon Cake

This lemon loaf pound cake is moist, fluffy and full of lemon flavor. It’s finished with a sweet lemon glaze. It’s also an easy one-bowl recipe. No mixer is needed!
photo of a lemon cake garnished with glaze and fresh flowers

This cake smelled so lovely and fragrant when it came out of the oven. I could barely wait for it to cool before digging in. I love how simple the cake is. You can serve it for breakfast, brunch, afternoon tea, or dessert.
overhead photo of the sliced cake

Ingredient Tips

  • This cake uses superfine almond flour instead of regular almond flour for a more tender crumb.
  • Be careful when measuring out your coconut flour. Coconut flour is highly absorbent and adding too much will make the cake dry.
  • You can replace erythritol with other granular sugar substitutes.
  • Make sure to use aluminum-free baking powder

photo showing the inside of the cake

Cooking Tips

  • Add eggs in one at a time. It is easier to whisk this way. If you try to whisk all the eggs at once, it is harder to blend in the egg whites.
  • The cake will rise while it bakes but the surface will be level instead of puffy.
  • You can leave out the glaze if you wish.
  • The cake can be stored at room temperature or in the fridge.

photo of lemon cake slices

More Keto Recipes

Keto Lemon Cake

Servings: 14 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
This lemon loaf pound cake is very moist and lemony and topped with a lemon glaze.
4.85 from 13 votes


  • 1/2 cup unsalted butter melted
  • 1/2 cup granular erythritol
  • 5 large eggs
  • 1/4 cup fresh lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla
  • 2 cups superfine almond flour
  • 1/4 cup coconut flour
  • 1 tbsp baking powder aluminum free

Lemon Glaze

  • 1 tbsp fresh lemon juice
  • 1 tbsp heavy cream
  • 4 tbsp powdered erythritol or more as needed


  • Preheat your oven to 350°F. Line an 8 x 4 inch loaf pan with parchment paper.
  • In a large bowl, add butter and erythritol. Whisk until evenly combined. Add eggs, one at a time, whisking after each addition.
  • Add in lemon juice, zest and vanilla. Whisk until evenly combined.
  • Add in almond flour, coconut flour, baking powder. Whisk until evenly mixed. Your batter should be thick.
  • Pour batter into prepared pan. Tap the bottom of the pan a few times against your counter to settle and spread the batter evenly across the pan.
  • Bake cake in the middle of your oven for about 40-45 minutes or until toothpick inserted comes out clean. Mine were done between 43-45 minutes each time. Let cake cool before drizzling with glaze.
  • To make the lemon glaze, whisk together all ingredients. If the glaze is too thin, add more powdered erythritol until it reaches your desired thickness. Drizzle over the cake.


  • Recipe slightly adapted from Sweet as Honey
  • This recipe needs a combination of almond flour and coconut flour to work. 
  • Use superfine almond flour instead of regular almond flour. I used Kirkland Signature superfine almond flour.*
  • I used So Nourished erythritol sweetener granular* and So Nourished powdered erythritol
  • Make sure to use aluminum free baking powder.
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
  • The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.


Serving: 1slice, Calories: 198kcal, Carbohydrates: 5g, Protein: 2g, Fat: 17g, Saturated Fat: 6g, Sodium: 29mg, Potassium: 214mg, Fiber: 3g, Sugar: 1g, NET CARBS: 2g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!



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56 comments on “Keto Lemon Cake”

  1. The cake was no where near sweet enough. I only had the powdered erythritol on hand, so I used a generous half cup of Splenda. Didn’t want go overboard as I read the warnings of how still the batter was – which is true. My loaf pan was too large, so I used 3 small foil loaf pans, greasing them with organic shortening. Baked for 25 minutes in a 325 convection oven. The crumb was good, the lack of eggyness appreciated. But starkly unsweet, except for the bits that had the glaze.

    • How much powdered erythritol did you add? The recipe calls for 1/2 cup granular erythritol. If using powdered, would need to add a lot more to equal the equivalent sweetness, close to double the amount. So if you only added 1/2 cup of powdered erythritol then that would explain why you thought the cake was nowhere sweet enough.

  2. I want to make a lemon birthday cake for Saturday. Does this cake rise to fill the pan or do I need to double the recipe so that a have full cake pan? It looks fabulous and the birthday girl love lemon cake and is on Keto. Thanks!


  4. Excellent loaf especially for the keto lifestyle. I add Lily’s sugar free chocolate chips, I also add a tablespoon of either yogurt or sour cream and lemon extract to the batter. The base ingredients are like a blank canvas so sometimes I’ll add banana extract and make a banana loaf or add orange extract and make an orange loaf. I’ve also added blueberries to it as well. And I just adjust the glaze to the flavor of the loaf. Thank you. 

  5. This lemon pound cake is wonderful! So easy to make and tastes great! I look forward to making more of your recipes!

  6. I was quite wary about using 5 large eggs in this cake, but given that it called for 1/4 cup of coconut flour, it seemed to make sense (coconut flour absorbs a LOT of liquid).

    Instead of all granulated erythritol, I used about 3/4 cup of powdered allulose and around 1/4 cup of granulated monkfruit erythritol (Lakanto golden). I added more lemon zest and a bit more juice and 1 tbsp of sour cream because I love a tangy moist lemon-yogurt loaf.

    It is SUCH a good crumb! Very adequately lemony. Instead of a thick drizzle, I made a slightly runnier one with lots of lovely lemon juice and powdered allulose and a bit of cream and poked holes in the cake while warm in the pan and then poured this glaze over. The result is a lovely sticky-sweet but very lemony cake which I am currently eating with some Greek yogurt and strawberries.

    Great recipe, good room for experimentation, will use again.

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