Keto Pound Cake (Low Carb + Gluten Free)

  • Author: Carmella
  • Cook Time: 45
  • Total Time: 45
  • Yield: 12 1x


Keto pound cake with a hint of lemon that takes this moist and buttery low carb cake to the next level. 



  • 2 sticks of butter, room temperature
  • 1/3 cup Granulated erythritol (I use this)
  • 5 large eggs
  • 1/4 tsp Salt
  • 1 tsp Liquid stevia (I use this)
  • Zest of one lemon
  • 1 tsp Lemon juice (optional)*
  • 1 1/4 cup Finely ground almond flour (I use this)
  • 1/4 cup coconut flour (can sub for more almond flour)


  1. Preheat the oven to 350 degrees.
  2. With a hand mixer, cream softened butter and granulated sweetener until light and fluffy.
  3. Add eggs one at a time, mixing on low until combined. Be sure to scrape down the sides of the bowl so everything gets mixed evenly.
  4. Add the remaining ingredients and mix on low, just until everything is combined.
  5. Transfer batter to parchment lined 9×5″ loaf pan.
  6. Bake, uncovered, for 35 minutes. Cover with aluminum foil and bake for another 10-15 minutes.
  7. Cool for at least 10 minutes, then slice.


Adding the lemon juice is totally optional, just depends on how lemony you’d like your cake!


  • Serving Size: 1
  • Calories: 198
  • Sodium: 257
  • Fat: 18
  • Carbohydrates: 6
  • Fiber: 2
  • Protein: 6

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