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Keto Lemon Poppyseed Pound Cake Recipe

A moist and tangy Keto Lemon Poppyseed Pound Cake that’s low-carb, easy to make, and perfect for the keto diet. Packed with fresh lemon flavor and a subtle crunch from poppyseeds, this cake is a delightful treat for any time of day.

Ingredients

Scale

Dry Ingredients

  • 2 cups almond flour
  • 2 tablespoons poppyseeds
  • 1 teaspoon baking powder
  • Pinch of salt

Wet Ingredients

  • 3 large eggs (room temperature)
  • ½ cup butter (melted and cooled)
  • ¾ cup keto-friendly sweetener (like erythritol or monk fruit)
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup sour cream

Optional Lemon Glaze

  • 2 tablespoons powdered keto sweetener
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Line a loaf pan (8×4 or 9×5 inches) with parchment paper.
  2. In a medium bowl, mix almond flour, poppyseeds, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together eggs, melted butter, sweetener, vanilla extract, lemon juice, and zest. Add sour cream and mix until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  5. Pour the batter into the prepared pan, smoothing the top.
  6. Bake for 40-50 minutes, checking for doneness with a toothpick around 40 minutes.
  7. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. For the glaze (optional), mix powdered sweetener with lemon juice and zest. Drizzle over the cooled cake.

Notes

  • For best results, use fresh lemon juice and zest.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • To freeze, wrap individual slices and store in a freezer-safe bag for up to 3 months.

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