Keto Butter Lemon Pound Cake Recipe – Easy Sugar Free, Gluten Free, Low Carb Keto Cake


Welcome to my first video!!
On my Instagram, I received a lot of DMs and comments asking me how to make keto butter lemon pound cake.
Personally, I always enjoy video recipe
instructions since it’s easier to look at the tips and tricks they use to go through the recipe.

So here you go!
Enjoy and please don’t be too harsh on the poor video quality, it’s my first ever filming and editing lol

Keto Butter Lemon Pound Cake
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(Serves approximately 13 slices)

*I use the metric system to be extra accurate. Go get your self a food scale if you don’t have one already!!
– 6 Large eggs
– 90 ml Lemon Juice
– 150 g Melted Unsalted Butter
– 1 tsp Baking Powder
– 1 tsp Baking Soda
– 1/2 tsp Pink Himalayan Salt
– 180 g Almond Flour (Blanched)
– 15 g Coconut Flour
– 1 tsp Vanilla Extract
– 150 g Erythritol (Granulated)
– 15 to 30 drops Liquid Stevia (as sweet as you like)

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1. Preheat oven to 330F
2. In a large bowl, whisk together eggs and lemon juice until thoroughly combined.
3. Mix in melted butter.
4. Add baking powder, baking soda, and pink Himalayan salt. Whisk well until it’s bubbly and raised.
5. Sift in almond flour and coconut flour into the wet mixture. Mix well until the batter is smooth.
6. Add vanilla extract.
7. Add erythritol and liquid stevia. (TIP: This recipe calls for moderate sweetness. If you want to make it sweeter, feel free to increase the amount of sweeteners.)
8. Pour the batter into 8×4 in baking pan, and bake for 60min. (TIP: You know your oven best. If it seems to brown too fast or not baking enough, adjust the oven temperature accordingly.)
9. Once out of the oven, let the cake rest in the pan until you can touch the pan with your bare hands. This is a dense cake with high fat content, so handling this hot will be very difficult.
10. Place the cake on the cooling rack until completely cooled. (TIP: I like to serve this upside down as shown in the video. But do as you wish!)
11. Serve and enjoy!!

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(Calculated by Carb Manager App)
Net Carb: 1.8g
Fat: 19.8g
Protein: 6.0g

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  1. I made this yesterday and my entire family LOVED IT! It is sooooo good and moist. I did modify the recipe a little by using less Erythritol. Instead, I just 100g of Erythritol and no liquid stevia and it was AMAZING! Next time I want to make it a little more

  2. When you did your eggs/lemon/butter, were the eggs and lemon both room temp? I got mine from the fridge and when I poured the butter in, the butter solidified into tiny specs. I didn't think much of it till it came time to add baking soda/powder, and it didn't foam up like yours did. by the time I was pouring it into the baking dish it was thick and clumpy, not smooth like yours. It is baking now (smells great) so we will see how it comes out and I will report back but mine is not rising the same as yours.