00743 11 40 C 11 55. 007431 69 40 69 C 47. A fragrant and zesty keto cake mix lemon cake with a wonderfully moist buttery crumb.
This easy sugar free cake recipe requires only 15 minutes hands-on time. A classic you’ll return to time after time. This keto lemon pound cake is incredibly moist and fluffy! It tastes zingy, fresh and fragrant and I’ve topped it with a rich coconut butter drizzle. Your family won’t believe this cake is low carb, sugar free and only 3.
It tastes zingy, fresh and is topped it with a coconut butter drizzle. Is it necessary to beat the egg whites? There’s nothing like a zingy, moist low carb lemon cake! I’d say that it is the ultimate cake for lemon lovers. I’ve added both lemon juice and lemon zest to the batter, which gives it oodles of flavour. I’m telling you, EVERYONE is going ask for seconds, whether they are on a low carb diet, the keto diet or neither!
The recipe is a nod to the humble pound cake. Traditionally, a basic pound cake has only 4 ingredients: butter, sugar, eggs and flour. You’re using a pound of each. It’s a super simple cake with a buttery crumb. Of course, we’re tweaking things here and there to make this cake taste like heaven AND keep it low carb at the same time. A keto pound cake recipe When it comes to baking, low carb recipes call for different ingredient amounts than regular cake recipes.
So, keeping EXACTLY to the idea of using the same amount of each does not work. For example, you need to use more eggs with grain free flours to achieve a fluffy texture and good crumb structure as they lack gluten. Yet, it lives up to is name because you’re getting the same look, feel and taste of a real pound cake! I decided to use both almond flour and coconut flour for this low carb keto bundt cake – the two complement each other so well. And to increase the moisture and complement the zing of the lemon, I added plain full fat yoghurt. It adds a wonderful fresh dimension. Almond flour – Note that I’m using what we in the UK call ground almonds.
If you use superfine almond flour, you may want to reduce the amount of almond flour by 2-3 tbsp. Check the images for batter consistency! You want it to be smooth and not firm. Whisk with a balloon whisk or with an electric mixer to combine. Then whisk through the yoghurt and the juice of 2 lemons – approximately 5 tablespoons fresh lemon juice.
Note – I cannot stress enough how important it is to GREASE your tin GENEROUSLY! Tip: If you’re using a loaf pan, line it with baking paper. This way you’ll have no issues removing the cake from the pan. Spoon the mix into the mould and level the top with a spatula. Baking tips Bake the low carb pound cake in the oven for about 45 – 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. Run a sharp knife around the edge of the tin then allow to fully cool.
DO NOT REMOVE FROM THE TIN. You can also place it in the fridge. It needs to be fully cooled before you remove from the tin to prevent it sticking. Remove the keto lemon pound cake from the mould and drizzle with coconut butter.
Option to top with lemon zest and slices for decoration. Using different cake pans You don’t have to use a bundt cake tin. Or you can use a springform tin. Don’t forget to line the bottom and sides of your pan with parchment paper so the cake does not stick. One more thing about bundt pan: There are beautiful round gugelhupf tins out there with intricate swirled surfaces. I recommend to use one with a very simple shape like mine.