Here’s a comprehensive guide with FAQs for a Keto Lemon Pound Cake recipe — covering ingredients, substitutions, baking tips, and troubleshooting.

🍋 Keto Lemon Pound Cake Recipe

Ingredients (for a 9×5 loaf pan)

2 cups (200g) almond flour (super fine, blanched)
¼ cup (30g) coconut flour
1 tbsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
½ cup (100g) cream cheese, softened
1 cup (200g) granulated erythritol (or preferred keto sweetener)
4 large eggs, room temperature
2 tbsp fresh lemon juice
2 tbsp lemon zest (about 2 lemons)
1 tsp vanilla extract
¼ cup (60 ml) unsweetened almond milk

Optional Keto Glaze

½ cup powdered erythritol
1 tbsp lemon juice
1–2 tbsp heavy cream (adjust for consistency)

Instructions

Preheat oven to 350°F (175°C). Line a 9×5 loaf pan with parchment.
In one bowl, whisk almond flour, coconut flour, baking powder, salt.
In another bowl, beat butter, cream cheese, and sweetener until fluffy.
Add eggs, one at a time, then mix in lemon juice, zest, and vanilla.
Slowly add dry ingredients, alternating with almond milk.
Pour batter into prepared pan, smooth the top.
Bake 50–60 minutes, until golden and a toothpick comes out clean.
Cool completely before adding glaze (if using).

❓ Keto Lemon Pound Cake FAQs

1. Can I use only almond flour and skip coconut flour?

Yes, but the texture may be heavier. If omitting coconut flour, add an extra ¾ cup almond flour.

2. My cake turned out dry—what went wrong?

Overbaking is the most common cause. Start checking at 45 minutes.
Too much coconut flour (it absorbs moisture). Measure carefully.
Ensure enough fat (butter + cream cheese) is included.

3. Can I make this dairy-free?

Yes. Swap:

Butter → coconut oil (use refined for less coconut taste).
Cream cheese → dairy-free cream cheese or thick coconut cream.

4. Which keto sweetener works best?

Erythritol or monk fruit blends work great.
Allulose gives a softer, more moist texture but browns faster.
Avoid pure stevia (bitter in baking).

5. How do I store keto pound cake?

Room temp: 2–3 days, airtight.
Fridge: up to 1 week.
Freezer: slice and wrap individually, freeze up to 3 months.

6. Can I turn this into muffins or mini loaves?

Yes! Bake at the same temp but reduce baking time:

Muffins: 18–22 minutes.
Mini loaves: 25–30 minutes.

7. How do I make it more lemony?

Add an extra tablespoon of zest.
Use lemon extract (½–1 tsp) in addition to juice.
Glaze with lemon juice + powdered sweetener.

8. Can I add blueberries for a keto lemon blueberry pound cake?

Yes! Fold in ½ cup fresh blueberries tossed in almond flour (prevents sinking).

9. Why did my cake sink in the middle?

Batter was overmixed.
Too much liquid.
Oven door opened too early.
Underbaking (always toothpick-test).

10. Can I use a bundt pan instead of a loaf pan?

Yes, just adjust baking time to 40–50 minutes depending on the size.

👉 Do you want me to also create a nutritional breakdown per slice (net carbs, fat, protein, etc.) for this keto lemon pound cake?