Tempting & Delicious Gluten Free, Low Carb Recipes

Lemon Cream Cheese Pound Cake – Low Carb, Gluten Free

Lemon Cream Cheese Pound Cake – Low Carb, Gluten Free

 

 

I want dessert.  I have lived with Type 1 diabetes for nearly two and a half decades and I cannot eat gluten.  You know what, though?  I can, and should, be able to have my cake and eat it too.  With the amazing new sweeteners available today, it is possible and delicious with nary a blip in my blood sugars.   Did I also mention I’m down 24lbs and my husband is down 34?  We eat gluten free and mainly low carb and pack in our exercise and veggies each week, but we don’t suffer.  Boy, do we not suffer.

 

 

I wanted an easy, quick bread type of cake and I was against crazy recipe techniques like whipping your eggs for 10 straight minutes (who has time or energy for that?!), to get a good fluffy cake.  With my ingredient ratios and technique, I didn’t need that at all.  I wasn’t sure what to expect while it was in the oven but the end result was a fluffy, super moist cake that puffed up nicely and wasn’t at all hard to throw together.  

 

Have a craving for some lemon cream cheese pound cake?  Here you go.  Indulge, enjoy, love yourself and live a little…all while keeping those blood sugars happy.    

 

 

Lemon Cream Cheese Pound Cake – Low Carb, Gluten Free

Dessert

Yield: 10

Calories per serving: 307.5 grams

Fat per serving: 28.7 grams

Carbs per serving: 6 grams (If deducting fiber = 3.6 NET carbs)

Protein per serving: 8.8 grams

Fiber per serving: 2.4 grams

Lemon Cream Cheese Pound Cake – Low Carb, Gluten Free

Ingredients

  • Lemon Pound Cake:
  • ½ cup butter, softened
  • 6oz cream cheese, softened
  • ¾ cup Swerve granulated sweetener
  • 4 large eggs
  • 2 tsp pure lemon extract
  • 2 cups blanched almond flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • Glaze:
  • 1 cup Swerve confectioners sugar, sifted
  • 3 tbsp half-n-half
  • ½ tsp pure lemon extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, beat softened butter, cream cheese, and sweetener with an electric mixer. Add eggs, one at a time, beating well after each addition. Beat in lemon extract.
  3. In medium size bowl add almond flour, baking powder, and salt and stir until combined. Gradually add to cream cheese mixture, beating well.
  4. Spoon into loaf pan lined with parchment paper. Bake for 45 – 55 minutes or until nicely set and golden brown. Allow to cool then top with glaze, if desired.
  5. Glaze: Sift confectioners sugar into a medium size bowl. Add half-n-half and lemon extract and mix until smooth. Pour over cake. Refrigerate uneaten cake, covered with saran wrap. Posted by ToTemptation on 3-25-18

Notes

I liked the cake even without glaze while hubby loved the glaze. Either way, it is insanely moist, delicious, and low carb/gluten free friendly. Hubby double checked with me when he ate a piece “This is seriously low carb”? I know, hard to believe – but yes!

http://totemptation.com/lemon-cream-cheese-pound-cake-low-carb-gluten-free/

 



139 thoughts on “Lemon Cream Cheese Pound Cake – Low Carb, Gluten Free”

  • This just hit the spot for me! Perfect tea bread texture. Followed all directions except I use erithrytol as a sweetener. ( used One cup)
    Great job on this recipe!,

    • Hello! Lemon extract is a little stronger than lemon juice so it won’t be the same. I would probably try using the lemon zest if you wish to use fresh lemon. If you try it, please let me know how it turns out. Thanks for visiting!

      • Yum! I made this with erythritol and lemon zest. Worked out great! I love lemon so used 2 good sized lemons for the zest. Worked out perfectly as I needed the lemon juice for my Caesar salad dressing. Fresh lemon in everything!

        • Thank you so much, Caroline! I’m so happy you enjoyed the lemon cream cheese pound cake! LOVE the fresh lemon zest addition, I’ll need to do that next time I make it. 🙂

  • This is by far my favorite keto treat that I’ve found so far. Thank you!!!!!!How long do you usually wait before removing this from the pan??? I’ve made it in my bundt cake pan and just can’t seem to get it to stay together every time. I got a new pan and made it successfully at my house. Flipped it out completely fine!! But I’m at my moms house and it stuck to the pan. I buttered it and also sprayed it. Should I wait to flip it out? I’m still very new to learning about the Ins and outs of keto desserts. Any tips are greatly appreciated!! Even though it’s messy, it’s YUM!!!

    • Thank you so much, Kimberly! That “favorite keto treat” comment made my day! We love it too. I usually only wait for about 10-15 minutes to take it out of the pan but I use a non-stick pan and also use parchment paper on the bottom. The paper sometimes wrinkles and doesn’t look as pretty, but it releases it perfectly every time so I think it is worth the “rustic” look. 😉 I will keep posting what we can come up with as far as these keto desserts go, thanks for listening, your kind words, and for trying our recipes! 🙂

  • Thanks for sharing this recipe. It is the best keto dessert I have found thus far . My husband says it sets the bar very high! Awesome dessert!

  • I was so sad mine did not turn out. I doubled the batch as I wanted one for home and one for the church bake sale. It did not taste good at all. Not sure what I did wrong. The only thing I can think of is used lemon juice instead of extract. I doubled the juice because I was told to if not using the extract. I ended up not taking it to the bake sale because I didn’t want anyone paying money for it. I was so sad as I LOVE lemon bread.

    • Nicole, I’m so sorry to hear your dessert did not turn out. Changing the recipe with lemon juice is not recommended. Another reader asked about using fresh lemon juice in the comments and I told her it would not be the same. Lemon juice is stronger than lemon extract and doubling it would make it really different from the actual recipe. I hope you’ll try making it according to the recipe. Several readers said it was their “favorite keto treat” & “best keto dessert” when trying it as written in the recipe. Again, very sorry to hear your version did not turn out. Best of luck keto baking in the future!

  • Oh my gosh! It’s delicious, moist and I already have a second one in the oven. Sooooo good. Thank you for being a friend and posting 😉

    • Thank you so much, Debbie! That comment seriously made my day. I believe I caught a Golden Girls (cheesecake recipe) reference in there and I LOVED it! 🙂 Thank you for being a friend! Enjoy those Lemon Cream Cheese Pound Cakes!

  • Have you tried freezing this cake? I’m a fan of making regular pound cakes and freezing them to pull out when I’m in a pinch but I’ve never tried to freeze Keto desserts. I love lemon and this cake sounds yummy.

    • Hello Jessica! I did freeze my vanilla pound cake (from the Strawberry Shortcake recipe), and it turned out great. I sliced the cake first and froze the individual slices, then I microwaved them (during a mad craving) and it came right back to that moist, just-baked texture. I haven’t frozen the lemon pound cake but I intend to next time I bake one. Enjoy!

      • Excellent recipe! I am not a fan of lemon so used almond – delish. Making for two events this Christmas season.
        And yes, I sliced my unglazed cake and froze it – excellent. Thank you so so much for this great recipe. I am so thankful for those of you who try new things and share them!

        • Thank you so much, Kay! That comment made my day! I made it last summer with almond extract instead of lemon too…love! 🙂 Glad to hear you tried freezing it. That makes things so much simpler during the Christmas season. Merry Christmas and thanks again for your lovely comment! I’m thankful for readers like YOU! <3

    • Hello Wanda! Swerve is a sweetener made with Erythritol. You should be able to switch it for another erythritol based sugar substitute that you like. Thanks for visiting!

  • I just made this and it was so delightful and hit the spot! Just a question, how did you come up with the macros for this recipe. I’m afraid to eat it again because I entered in the whole recipe and brands I used into My FitnessPal and the carbs were way too much per serving. It calculated 30.5 grams of net carbs per serving! 🙁 could you tell me which brands you used for the cream cheese and almond flour. Other than the swerve, those were the only things that had carbs. Oh and the half & half. Thanks!

    • Thank you, Brook! I’m so happy you enjoyed it! I use Swerve sweetener for this recipe. Swerve is made of Erythritol and does not impact blood sugar/insulin levels. It can be very confusing for sure but as a person with Type 1 diabetes I test my blood sugar frequently. Swerve has kept my blood sugars consistently level when enjoying these desserts. The net carbs are the carbs that are absorbed by the body, Swerve’s actual carbs are not absorbed as carbs by the body. Here is an explanation I copied and pasted from Swerve’s site:

      “Swerve is made from ingredients found in select fruits and starchy root vegetables, and contains no artificial ingredients, preservatives or flavors. It’s zero-calorie, non-glycemic and safe for those living with diabetes, since it has no effect on blood glucose or insulin levels.”

      Hope this helps clear up the carb confusion! It truly is a low carb dessert so enjoy! 🙂

      • The only problem I have with Swerve, Erythritol, Aspartame, Sucrlose, Xylitol; they all cause migraines for me. Urge! I have learned to stay far far away from hem. I have learned lots about cooking, baking, etc with SweetLeaf Stevia. The recipe sounds great & I will make it!

        • Hello Deb! I’m so sorry to hear that. I didn’t have any luck with the old school sweeteners back in the 90’s when I was diagnosed with T1D (they were awful!), but I’ve been really lucky with Swerve. I am glad you found a sweetener that should work nicely for you. I hope it turns out as delicious as the pound cakes we made! Enjoy and thank you for your comment! -Meagan

    • Something very similar happened to me. In my case, it was 31.2 gross and 13..6 net per serving calculating 10 servings as stated on the recipe. In my case, swerve was 0 but almond flour killed it. Bob’s red mill’s fine ground is 4 net carbs per 2 tbs of flour and the recipe has 2 cups. Which brand do you use normally, as per the original question?

      Also, mine came out as a bit too greasy. Right t out of the ove. It had awesome crumb but once it cooled off it became dense and greasy. Flavor was awesome tho. But I wonder if it ever happens to you?

      • Hello Denise,
        Thank you for your message. I used Bob’s Red Mill almond flour, and yes, there are some carbs in it but there is also a great deal of fiber which lowers the net carb count per serving drastically. Thank you for pointing out that the Swerve calculates down to nothing since it has no effect on blood sugar levels. I’m glad you enjoyed the flavor of the cake! You can always cut back on the amount of cream cheese if you aren’t pleased with the texture (I have tried reducing it myself but found most people prefer the super moist crumb achieved with the high fat content in this recipe). I’ve found it helps to keep the cake moist but understand some people prefer different textures.
        Thanks again!
        Meagan

  • This recipe is absolutely ridiculously delicious!!!! I am seriously going to check out your other recipes now. Yummmmm!

  • Oh My Lord you are a Goddess! This is amazing! It was easy too. Thank you so much for such a special treat!! No one would ever know this is keto friendly. ❤️

  • My husband is type 2 diabetic and after numerous hospital stays we finally got on board. We had to make dietary changes if he wanted to see grandkids grow up. Sweets is our most missed over all the carbs we had to cut from our diet. I had tried many of many recipes with almond and coconut flour and this was the first cake that was heaven 😋 thank you

    • Thank you from the bottom of my heart, Marcia. As a person that also lives with diabetes, that comment means so much to me. I got a bit teary as I read your comment to my husband. We want to help others that are on the same path. I am so honored to have made a difference in your household. – Hugs, Meagan.

  • JUST MADE YOUR POUND CAKE. I DID USED STEVIA AND THE CAKE IS REALLY GOOD. I WAS AFRAID TO ADD THE POWDER SUGAR GLAZE. BUT I KNOW IT WOULD BE AMAZING WITH THE GLAZING. CAN THIS CAKE WITH THE POWDERED SUGAR GLAZING STILL BE JUST 3.6 CARBS ?

    • Thank you, Cecilia! I’m so glad you liked the cake. While I haven’t made or calculated the cake with Stevia, the carbs per slice worked out to 3.6 net carbs when using Swerve. Swerve is made of Erythritol and does not impact blood sugar/insulin levels (which seems like a glorious little miracle to a person with Type 1 diabetes, like me!). The net carbs are the carbs that are absorbed by the body, Swerve’s actual carbs are not absorbed as carbs by the body. Here is an explanation I copied and pasted from Swerve’s site:
      “Swerve is made from ingredients found in select fruits and starchy root vegetables, and contains no artificial ingredients, preservatives or flavors. It’s zero-calorie, non-glycemic and safe for those living with diabetes, since it has no effect on blood glucose or insulin levels.”
      Enjoy that lemon cream cheese pound cake and thank you so much for visiting!

  • I made this today and its fantastic! My new “go to” .
    I added 5 eggs as mine were small, I also used grated fresh ginger, fresh lemon zest (and a squeeze of lemon) and added some cacao nibs.
    I put it in for 40 mins but it needed and extra 17 ontop of that.
    Cake is perfect, light and moist!
    Husband loves it he had one of the slices with some fresh whipped cream – hes had 3 slices already ive had to stop him from eating it all!! 💕

    • Ohhh, that sounds fantastic! I’m so glad yours turned out delicious! I love that your hubby loved it so much too! 🙂 Thank you so much for visiting, Nicky. I appreciate your lovely comment!

    • Hi Kimberly! I think it would probably work just fine though I’ve neve tried it so I can’t be a hundred percent sure. I’m guessing it might be even richer and yummier…if you do try it, please let me know how it turns out! Thanks for visiting. I hope you love your dessert!

  • This was delicious! I added lemon zest to the batter and used lemon juice (instead of half and half) and more zest to the glaze. Will definitely make this again and again!
    Thank you!!

  • Can you sub the almond flour for coconut flour only? I have a little one that’s allergic to almond flour. This looks delicious just wondering if I could make it for my whole family!

    • Hello Danielle! I’m so sorry to say that I don’t believe they would turn out correctly if the almond flour was substituted exclusively for coconut flour. I’ve read that the moisture requirements are different for almond flour vs. coconut flour. I would love to work on more recipes that don’t contain almond flour in the future so that your whole family can enjoy some low carb and gluten free goodies. I don’t want anyone to miss out on delicious allergy safe food options…I’ll try to get to work on testing out some almond flour free desserts. Thank you so much for visiting!

        • That makes me so happy, Barbara! Thank you so much for your sweet comment and for trying our recipe! We are right there with you on this Keto journey. We hope you’ll stick with us and try some more of our low carb desserts! 🙂

  • I made this the other weekend and it was a huge hit. I used Lakanto monkfruit sweetner instead and also had unblanched almond flour. Something seemed extra crunchy…I thought I saw sugar granulas in it soil wondering if this sugar doesn’t work. Or is it because of the unblanched almond flour?

    • Thank you Chelsey! It may have been the sweetener you used. I know in some desserts the Swerve can get crunchy if exposed to cold temps, but we did not experience that with this dessert. It also could have been the unblanched almond flour…we only use blanched here and it is soft. I used unblanched in a different recipe once but did not care for the results I got. I’m really glad it was still a huge hit at your house. If you are up to trying it again, I’d try the Swerve sweetener (granular in the cake and confectioners in the glaze), and a blanched almond flour (We love Nature’s Eats brand blanched almond flour). I think you’ll love the results! Thanks again! 🙂

  • I want to try this tomorrow for breakfast. Will be using truvia instead…fingers crossed!! Hope it turns out great though cos the recipe look amazing ..xoxo

  • I made this cake at 9pm on 10/8…I finished it by 8am on 10/10. I committed a keto sin and used white sugar for the cake and white confectioners sugar for the glaze. I gained just 2 lbs, but lost them today after 10 minutes on my treadmill…also bc there was no more cake left:-).

    This was SO good, I could NOT stop eating it. I’m going to make another one tonight using sweetener.

    • Lol, Monique you are my kind of girl! I am so happy you loved it so much! I bet it would be good with real sugar! I’m not brave enough to go there, so I may never know. I’m thrilled that you are making it with the sweetener now, I hope you adore it just as much! 🙂

  • I used 1 cup erythritol instead of 3/4 c. Swerve granulated sugar like the first comment said she did. It came out a little mushy in the center. I tried to bake it as long as possible but the top was getting dark brown and the center was caving in. I followed the recipe to a T besides the sugar.

    • Dear Natalie,
      I’m so sorry to hear that! I’m not sure what could have caused that as the other reader did not report a problem when adding additional sweetener. I wonder if the altitude was higher, oven temp varied slightly, or loaf pan size was different (a loaf pan on the smaller side would mean a much increased bake time), and could have caused the issues? Again, very sad to hear that.
      Sincerely,
      Meagan

    • Hi I have made this twice and while the top was dark and centre wet the first time it was absolutely delicious! The second time I lowered the cooking temp 12° (C) and gave it an extra 20 mins’ and it turned out beautifully!

  • Ive made this multiple times. I bring it to work with me and everyone loves it! Its my favorite. I’ve also made a bluberry topping for it. Thank you!

    • Staci, thank you! I am beyond happy to hear that you and your co-workers are loving it! Oh my goodness, blueberry topping on that cake sounds amaaaazing! Love your topping idea so much. Thank you again! – Meagan

    • Hello, Nic! I think you could use it as a cupcake recipe, however the cook time would be much shorter than the loaf cake bake time. I do wonder if the middle would seem a little caved in, due to the high fat content of the recipe. If you aren’t worried about the appearance, I’d say to go ahead and try it…but I would start checking them around 23 – 25 minutes, and watch them carefully to see when they are done. Thanks for visiting and enjoy!

  • So impressed with this recipe! Made it today and can’t believe the flavor. Hubby and I are both on Keto so this makes a perfect treat for us. The only thing I tweaked was the glaze. I added lemon zest and some fresh lemon juice to the recipe as written. Hubby says this is a keeper. Thanks!

  • I followed as directions and ingredients, and my bread came out very moist in the middle. I had to cut in slices and bake individually. What could I have done differently? Also, when I mixed the butter, cream Cheese, and sweetener, it came out lumpy with pieces of cream cheese.

    • Dear Jen,
      I’m so sorry to hear that! I wonder if your loaf pan size was smaller (a loaf pan on the smaller side would mean a much increased bake time is needed), and could have caused the issue? As far as the lumpy texture when mixing, I believe that it could mean that your cream cheese and butter were not softened quite enough to allow them to incorporate easily into the other ingredients. Again, so sorry to hear that.
      Sincerely,
      Meagan

  • We love the lemon version, but we have some chocoholics in our home. Any chance you might experiment with chocolate? I’ll try it next time with cocoa and a little vanilla.

    • Thank you, Leda. I would love to! I will have to see what I can do since I am totally a chocoholic myself! I’m not sure how long it will take me but I’ll plan to test that sometime in the future and hope to post something fantastic for you! I’m so happy you love the lemon version, thanks so much for letting me know.

    • Thank you so much, Cat! Your comment really made my day and makes me excited to get back in the kitchen to create more recipes! I’m so happy you loved it! 🙂

  • Thank you for sharing! I’ve made this three times and each time I get it a little bit better. The first time I used unblanched almond flour and it was tasty but the texture was not quite as good. I don’t even use the glaze – I have it with a spoonful of blueberry compote that I made with Swerve and fresh blueberries – it’s awesome! I love having a breakfast option on the go.

  • Eveything was going great but then I decided to use coconut flour instead of almond flour bc I felt that almond flour can taste a little funny. Once I added the coconut flour to the mixture it got clumpy and was separated tried baking it anyway and just a crummy mess guess I’ll try again with the almond flour like recipe calls for NIT GIVING UP

    • Thanks for letting me know about your experiment with coconut flour, Faatimah! Coconut flour ratios are usually pretty different from almond flours. I occasionally use a blend in some of my other recipes, but generally just a little coconut flour is incorporated. I truly think you’ll enjoy this recipe with just the almond flour (I really don’t taste the almond flour in this one because the lemon extract gives it such good flavor). Glad you aren’t giving up! Hope you love it! 🙂

      • Megan! You r the expert! I tried the recipe again today doing exactly as instructed and it was absolutely delightful me and my daughters gobbled it up and I shared it with my bestie and she said I’d choose this over regular cake any day . Thank u for all u do to keep us on the track of low carb, Keto or MMT .

        • Thank you so much, Faatimah!! It was so sweet of you to let me know and I’m SO THRILLED that you all enjoyed it so much! I love sharing what I find and the positive feedback really makes me want to get in the kitchen and discover some more goodies for you! 🙂 Thanks again!

  • Haven’t tried yet but sounds great. Id like to know nutrition information on this. Especially interested in grams of net carbs (total carbs minus fiber and sugar alcohol) per serving. Ive lost 35 pounds on a more moderate approach than keto which allows 100 g of net carbs a day. So id like to know serving size and number og net carbs per serving. Thanks

    • Hello Gayla! The nutritional info that I have is listed at the top of the photo (sorry for any confusion). It is as follows: Yield: 10
      Calories per serving: 316
      Carbs per serving: 3.6 Net Carbs
      Hope that helps! Thanks so much for visiting. I hope you love the recipe! Congrats on your weight loss! That is awesome! 🙂

  • Hello, I made the cake last night and it was delicious! Only problem I had was that it came out very dense and almost too moist like it became heavy. Also did not rise much. Do you know what I might of done wrong?

    • Hello Lili! Thank you for your comment. I’m so glad you liked the cake! It does come out dense and super moist due to the high fat content and use of almond flour instead of white flour. If you prefer it less moist, you can always add less of the cream cheese/eggs/etc. I haven’t tried it that way so I’m not sure it would be as delicious, but it could help deliver the cake you are desiring. Keto desserts are a lot different than white flour based desserts so they don’t generally rise as much and require different techniques than traditional scratch baking. Hope this helps! Thanks again, Meagan.

  • Let me tell you something!!! This was a hit. I am following the Keto W.O.E but clean. I have a nasty sweet tooth so I was searching and searching and came upon your recipe. It sounded so much like my pound cake that I had to try it. Got me some ultra fine almond flour and swerve and went to work. I played with more extracts too and added some almond in with the lemon. I had to bake 35 minutes and then cover with foil because it was browning too quickly. I cooked at 10 minute increments after that and maxed at 55. Let sit and the smells were amazing. I brought to work today for the other folks also doing Keto and they were raving and gushing. Great job! Thanks so much!

  • Excellent recipe. Made it last night because we celebrate birthdays at my office and have three this week. Most of them get the cake of their choice, which is often lemon.
    Now I can participate by bringing my own low carb lemon cake slice to join in fully with the cake eating celebration.

    • Thanks so much, Kim! That is exactly why I started this food blog…I was left out of EVERYTHING! I love that you are able to join in the birthday celebrations at your office. We all need some cake from time to time! I’m truly thrilled that you liked it. Thanks again! -Meagan

  • Just wanted to say. love this recipe. I make it into cupcakes instead. I freeze the extras and thaw them as I need them. Also found a great Keto lemon curds recipe to go with. Fantastic spring treat. I’m thinking of making it into a trifle for Easter.

  • Just made this last week and I think it has to be the best Keto dessert I’ve found in all my looking and trying. I am type 2 diabetic and constantly watching the carbs as we all should be doing but it’s so hard to keep on the straight and narrow.! I followed your directions to the T and my pound cake came out perfectly. I did use Splenda though as that’s all I had on hand. Will that at all change the net carb count? Just wondering as I’m getting ready to make another loaf. Thank you so much and give us some more of these wonderfully delicious recipes.

    • Thank you so much, Beverly! I am thrilled that you enjoyed our lemon cream cheese pound cake! It means a lot to me that you shared your message. I also live with diabetes and can completely relate to your comment about how hard it is to stick to limited carbs. As far as your Splenda question – yes, it should stay the same as far as the net carb count goes. I checked out the Splenda website to make sure that our bodies don’t recognize Splenda sweetener as sugar or carbs and found it confirmed. Yay! 🙂 ENJOY your second loaf and thanks again for making my day! 🙂

  • Hey, what an amazing cake to make, I have done it a few times now, usually I make individual cupcakes but made it in loaf tins today, I know you have put up cals and net carbs for 1/10th of a slice, but do you know what the fats and proteins are as well? Thought I would just ask incase you do. Thanks again for this amazing recipe. xx

    • Thank you so much, Tracey! I’m sorry to say that this recipe was in my “early” days before I counted all the fat and protein so I only have limited nutritional info on it at this time. Thank you so much for visiting. I’m SO HAPPY you liked the cake! If I get a chance in the near future to update the nutritional info with the fat and protein, I’ll be sure to post it.
      Thanks again,
      Meagan
      😊

  • there are no words. literally no words. my husband is eating all of it and he is not on the low-carb diet. this deserves an award.

  • Hi Mean,
    I like your recipe and this cake really tastes well. Just a friendly reminder, that Pinterest is available in many countries and recipes shared worldwide. People outside USA may not know what half-and-half is. Will be much appreciated, if this could be taken into account in the future, it will be much appreciated

    • Hello Angela,
      Thank you for your comment! Good point! I didn’t realize that half-n-half wasn’t known outside the US. I will keep that in mind. I’m so happy you liked the cake!
      Thanks again,
      Meagan

  • I am also a T1. Wish those posting recipes would post TOTAL carbs instead of net carbs as I bolus based on total. Thanks.

    • Thanks, Jackie. I understand. Sorry for the inconvenience. Most of my newer recipes include much more nutritional info. This one is from my early days. Nice to meet another Type 1. Thanks again. – Meagan

  • My kind of recipe!!! Thank you for posting, can’t wait to try! Where is that gorgeous teacup from in your photo? It’s fabulous!

    • Thank you so much, Elizabeth! I hope you love the cake!!! It is so moist and yummy. The teacup is a purchase I made from a shop I used to manage. It was the sweetest resale/consignment shop with the nicest volunteers. Thanks again for your kind comment. 🙂

  • SHUT THE FRONT DOOR ! This has got to be the best recipe ever! So moist, flavorful, and addicting! I added lemon zest to the pound cake and to my glaze. Thank you so much for sharing this recipe. Fabulous.

  • Delicious, I would question the time and temp though. I did 40min on 350 (used an oven thermometer) and it was very dark on top. 35 min would have been better. Defo NOT 50-55, I would have been calling out the fire brigade 😀 also the glaze needs a lot more liquid. I stopped at 5 tbsp, icing consistency and frosted it warm which turned into glaze, sort of. Thanks for the recipe!

    • I made this delicious recipe last night. OMG everything turned out perfect. I would also recommend a lessor bake time. I took mine out exactly @45min and that was a bit too long. I believe it should be around 30-40min due to it being almond flour. It almost came out burnt. Definitely making this again. My son said it’s better than starbucks. My husband loves lemon cake too. It can be eaten with or without the icing. Either way it’s soooooo gooooood.

      • Thank you so much, Julia! I LOVE the compliment from your son! YEAH! I agree about the icing. I like it with or without, although my hubby really loves the icing. I am so glad your family enjoyed it! Some people thought the center was not quite done so the longer bake time helps with that issue. Covering the top with foil if it gets a little too dark while the center finishes can be a help. Thanks again for taking the time to post your sweet comment. You made my day! 🙂

  • I’ve done Keto on and off for 3 years. I’ve tried lots of desserts, and have tolerated them to kick my cravings. BUT this recipe, and this sweet treat taste like a real, sugar-filled, White flour-filled dessert. It is delicious and I’m so glad I stumbled across it. Thank you for sharing your talent with others. I’ll be following you for future recipes.

    • Thank you so much, Madeline! That comment made me SO HAPPY!! Hearing that makes all the work worth it. You make me want to create more Keto treats! Thanks again, girl! 🙂

  • Made this recipe for the first time about a 3 weeks ago. Just made the 3rd one today! We love this recipe! One of the best Keto recipes I’ve tried. I’ve had some issues with the glaze as I’m using heavy whipping cream. Just trying to find the right amount of water to add to make it drizzle. Other than that, it is super easy to make and very delicious. Even non-keto folks like this one.

    • Thank you so much, Cynthia! I’m so happy it is one of those recipes you continue to make again and again. I agree, non-keto people will like this one too! Thanks again! 🙂

  • Thanks for such a fantastic recipe. I am diabetic and this has allowed me a treat without the rise in blood sugar. I have made it twice now and a success each time….and so easy too!!!

    • Thank you so much, Tessa! That makes me SO HAPPY as I also live with diabetes. Knowing that it helped a fellow person with diabetes means the world to me. I’m thrilled that you like it and that you have made it more than once. Thanks again! 🙂

  • I can not eat almond flour without it bothering my stomach really bad. Do you think I can substitute coconut flour instead?

    • Hello, Victoria. I’m so sorry to say that I do not believe that this recipe would work out with coconut flour instead of almond flour. Coconut flour ratios are usually pretty different from almond flours. I occasionally use a blend in some of my other recipes, but generally just a little coconut flour is incorporated. Another reader advised me that she tried using coconut flour and that her cake did not turn out correctly. If I figure out another way, I’ll definitely post it for you. Thanks for visiting.

    • Hello, Siromani. Yes! I have used both salted and unsalted butter at different times while making this cake. It worked out beautifully both times. Enjoy!

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