If you’re craving something light, fresh, and sweet—but still keto—this lemon drizzle cake nails it. It’s soft, moist (sorry, I had to), with just enough tartness to wake up your taste buds.

It’s the kind of cake you serve with a cup of tea and pretend like you have your life together.

Why You’ll Love This Recipe

  • Bright, zesty flavor—perfect for spring, summer, or just when life needs a lift
  • Super easy to make (one bowl if you’re strategic)
  • Only 2g net carbs per slice
  • That sweet-tart drizzle? Yeah, it makes the whole thing

Tips from My Kitchen

  • Use fresh lemon juice and zest—skip the bottled stuff. Trust me.
  • Let the loaf cool before drizzling or it’ll just soak in (not bad, but messy)
  • Want it even fluffier? Add 1/4 tsp of baking soda to the mix

Serving Suggestions

  • Great with hot tea, iced coffee, or hey—just by itself
  • Add a little whipped cream if you’re feeling indulgent
  • Thin slices make a sweet afternoon snack without the sugar crash

Storage

  • Fridge: Keeps well for 4–5 days
  • Freezer: Slice first, then freeze—pull out one piece at a time when you need a treat

VIDEO: Keto Lemon Loaf, Step-by-Step

Search “Keto Lemon Pound Cake | Low Carb Dessert” on YouTube to see how the batter should look before baking.

FAQs

Can I skip the glaze?
You can, but… don’t. That drizzle is everything.

Can I make it dairy-free?
Yep! Swap the butter for coconut oil or a vegan butter alternative.

What kind of sweetener works best?
Powdered monk fruit or erythritol keeps the texture smooth. Granular tends to feel gritty.

Ingredients

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup butter (or coconut oil), melted
  • 1/2 cup powdered keto sweetener
  • 4 large eggs
  • 1/4 cup lemon juice (fresh is best)
  • Zest of 1 lemon
  • 1 tsp baking powder
  • 1/4 tsp salt

For the drizzle:

  • 2 tbsp lemon juice
  • 1/4 cup powdered sweetener (adjust for thickness)

Step-by-Step Instructions

  1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment or grease well.
  2. In a large bowl, whisk together eggs, melted butter, lemon juice, and zest.
  3. Add almond flour, coconut flour, sweetener, baking powder, and salt. Stir until just combined.
  4. Pour batter into the loaf pan and smooth the top.
  5. Bake for 35–45 minutes or until golden and a toothpick comes out mostly clean.
  6. Cool completely before adding drizzle.

Make the drizzle:

  1. Whisk lemon juice and powdered sweetener until smooth. Adjust for desired thickness.
  2. Drizzle over cooled cake and let it set before slicing.

Nutrition (Per Slice – makes about 10)

  • Calories: ~160
  • Fat: 14g
  • Protein: 4g
  • Net Carbs: ~2g

It’s bright, buttery, and just sweet enough to feel like dessert. But still keto.
Basically, it’s a win-win. Save this one for your “I need a little sunshine” days.