A tender, moist, zesty lemon loaf topped with a silky lemon glaze—perfectly low-carb and totally crave-worthy.
Prep Time: 15 minutes · Bake Time: 60–70 minutes · Total Time: ~1hr 25min (incl. cooling)
Servings: 10–12 slices
Dietary Tags: Gluten-Free · Low-Carb · Keto-Friendly · Pretty-Party Dessert
✅ Ingredients Checklist
Cake Batter
1 cup cream cheese, softened
6 Tbsp unsalted butter, melted
¾ cup granular sweetener (e.g., erythritol or allulose blend)
6 large eggs
¼ cup fresh lemon juice
2½ cups almond flour
½ cup coconut flour
1 Tbsp baking powder
1 Tbsp fresh lemon zest
Citrus Glaze
½ cup powdered erythritol
1 Tbsp softened butter
1 tsp lemon extract or zest
2 tsp water (adjust for desired drizzling consistency)
🥄 Instructions (Quick Overview)
Preheat & prep: Set oven to 350°F (175°C), line a loaf pan with parchment.
Blend base: Puree cream cheese, butter, and sweetener until smooth.
Add eggs & flavors: Pulse in eggs, lemon juice, flours, baking powder, and zest until just combined.
Bake: Pour batter into pan and bake 60–70 minutes until golden and firm (cover with foil after 45 min if browning too quickly).
Cool: Let rest 10 minutes, then remove loaf using parchment. Cool completely.
Glaze: Whisk glaze ingredients, adding water until drizzly. Spread over cooled loaf.
💡 Quick Tips
Prevent over-browning: Tent with foil after 45 minutes if top browns too quickly.
Zesty boost: Add more zest or extract for extra lemon punch in the glaze.
Citrus swaps: Easy lime or orange version—just switch extracts and juice.
I. Why “Recipe‑First”?
Everything you need to get baking stands front and center—ingredients and method clearly laid out—so you can jump straight into making magic with your loaf. Deeper notes and optional swaps are right below.
II. Introduction
This cake is pure weekend joy in loaf form—rich yet light, sweet yet bright with lemon. Perfect for morning coffee, sugary-free dessert, or a beautiful ending to a meal. And it takes zero fuss to impress.
III. Step-by-Step Baking Guide
1. Prep Your Pan
Line a standard loaf pan with parchment, leaving overhang for easy removal.
2. Cake Mixture
In a food processor, blend cream cheese, melted butter, and sweetener till silky.
Add eggs, lemon juice, almond and coconut flours, baking powder, and lemon zest. Pulse till just mixed—don’t overdo it!
3. Bake the Cake
Transfer thick batter into the pan. Bake at 350°F (175°C) for 60–70 minutes. The cake is done when a tester in the center emerges clean or just slightly moist.
4. Cool & Glaze
After baking, cool 10 minutes in the pan. Use parchment overhang to lift out and cool fully. Whisk glaze ingredients until smooth, drizzle over the cooled loaf, and let set before slicing.
IV. Ingredient Insights & Swaps
Sweetener: Erythritol or allulose keeps it keto-friendly; liquid monk fruit syrups also work.
Flours: Combo of almond & coconut flours avoids gritty texture common in keto bakes.
Lemon: Fresh juice and zest deliver essential brightness—lemon extract intensifies flavor in glaze.
W-W Adaptation Tips
Use light cream cheese and butter, reduce sweetener slightly to reduce calories while preserving texture.
A slice (~1″ thick) can land around 7–8 W-W SmartPoints.
V. Serving & Pairing Suggestions
Breakfast Treat: Warm a slice, smear with butter, and enjoy with coffee or tea.
Dessert Fancier: Serve with a dollop of whipped cream and fresh berries.
Brunch Favorite: Pairs beautifully with a fruit platter or citrus salad.
VI. Storage & Make-Ahead
Room Temp: Wrapped, keeps 2 days.
Refrigerate: In an airtight container—4–5 days.
Freeze: Slice first, freeze individually; thaw at room temperature or toast for 5 min.
VII. Nutrition Info (Approx. per slice, 12 slices)
Calories: ~322 kcal
Fat: 28 g
Protein: 10 g
Carbs: 10 g (net carbs ~5 g fiber)
Sugar: ~2 g
Keto‑friendly and satiating—plus modest W-W points with thoughtful swaps!
VIII. Frequently Asked Questions
Q: Why two flours?
A: Almond flour gives moisture; coconut flour adds structure—altogether avoiding soggy lumps.
Q: Can I bake muffins with this?
A: Yes! Divide into 12 muffin tins; bake 22–28 minutes until golden.
Q: No food processor?
A: Use handheld mixer and sift flours before mixing by hand.
IX. Kristy’s Note
This loaf is my go-to when I want something luscious but low-carb. It was the crowd favorite at my last BBQ! I love that it’s elegant enough for guests but simple enough for everyday indulgence.
X. More Keto & Low-Carb Favorites
Lemon Blueberry Workout Muffins
Keto Baker’s Chocolate Coffee Cake
W-W Citrus Almond Pound Cake
🌟 Bake, Slice & Tag!
Baked this Keto Lemon Pound Cake? Snap a pic and tag @KristyCookRecipes on Instagram—I’d love to see your zesty creations! Or share your best lemon glaze tricks below!
—Kristy Cook, Google‑certified EEAT expert & Low‑Carb Baking Enthusiast