Irresistible Sugar Free Lemon Pound Cake in Just 6g Net Carbs

You know those afternoons when you’re craving something sweet but don’t want the sugar crash? That’s exactly how I stumbled upon this sugar free lemon pound cake recipe! After one too many “healthy” desserts that tasted like cardboard, I was determined to create a low carb, gluten free cake that actually satisfies. This beauty hits all the right notes – moist crumb, bright lemon zing, and none of that weird aftertaste some sugar-free treats have.

What makes this lemon pound cake special is how it transforms simple ingredients into something magical. Almond flour gives it that perfect dense-yet-tender texture, while fresh lemon juice and zest pack a flavor punch. And here’s the best part – you’d never guess it’s sugar free! My diabetic aunt actually asked for seconds last Thanksgiving (and she’s picky about her desserts). Whether you’re watching carbs or just want a lighter treat, this cake delivers all the comfort without compromise.

Why You’ll Love This Sugar Free Lemon Pound Cake

Let me count the ways this cake will steal your heart (without stealing your carb count)!

• Effortless baking: Just mix, pour, and bake – no fancy techniques required
• Guilt-free indulgence: Only 6g net carbs per slice means you can actually enjoy dessert
• Gluten-free magic: Almond and coconut flour create the perfect tender crumb
• No sugar crash: Sweetened with erythritol so you avoid that afternoon slump
• Sunshine in every bite: Fresh lemon zest and juice give that bright, tangy flavor we crave

Trust me, this is the cake you’ll make when you want something special that still fits your healthy lifestyle. My neighbor’s kids even begged for seconds – and they didn’t notice it was sugar free!

Ingredients for Sugar Free Lemon Pound Cake

Here’s everything you’ll need to make this bright, tangy treat. I’ve included all my little prep notes too – because trust me, these details make all the difference!

• 1 1/2 cups almond flour – Use fine, blanched almond flour for the smoothest texture
• 1/4 cup coconut flour – Helps absorb moisture without making the cake dry
• 1/2 cup granulated erythritol – My favorite sugar-free sweetener that measures just like sugar
• 1 tsp baking powder – Gives our dense pound cake just the right lift
• 1/4 tsp salt – Balances all the flavors perfectly
• 1/2 cup unsalted butter, softened – Leave it out for 30 minutes – it should dent when pressed
• 4 large eggs – Room temperature eggs mix in so much better!
• 1/4 cup fresh lemon juice – About 2 juicy lemons (bottled just isn’t the same)
• 1 tbsp lemon zest – From those same 2 lemons – wash them first!
• 1 tsp vanilla extract – The secret ingredient that rounds out all the flavors

Pro tip: Measure your flours by spooning them into the cup and leveling off – packing them down can make the cake too dense. And always zest your lemons before juicing – it’s way easier!

How to Make Sugar Free Lemon Pound Cake

Okay, let’s get baking! This sugar free lemon pound cake comes together so easily – just follow these simple steps and you’ll have a gorgeous golden loaf in no time.

1. Prep your pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan really well. I like using butter or coconut oil – those flours can be sticky!
2. Mix dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until well combined. No lumps!
3. Cream the butter: In a large bowl, beat the softened butter until creamy – about 1 minute with a hand mixer. This step adds air for that perfect pound cake texture.
4. Add eggs: Crack in eggs one at a time, mixing well after each addition. The batter might look a bit curdled – don’t panic! It’ll come together.
5. Flavor time: Stir in the fresh lemon juice, lemon zest, and vanilla extract. Your kitchen should smell amazing right about now!
6. Combine everything: Gradually add the dry ingredients to the wet, mixing just until smooth. Overmixing = tough cake, so stop when you don’t see flour streaks.
7. Bake: Pour the batter into your prepared pan and smooth the top. Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Resist cutting it right away – it needs time to set!

Tips for the Perfect Sugar Free Lemon Pound Cake

Here are my hard-earned secrets for pound cake perfection:

• Room temp is key: Cold eggs and butter don’t incorporate well – plan ahead!
• Don’t peek! Opening the oven door too early can cause sinking. Wait until at least the 40-minute mark.
• Test doneness carefully: The toothpick should have moist crumbs, not wet batter. Overbaking dries it out.
• Cool completely: I know it’s tempting, but slicing too soon makes for crumbly pieces. Patience pays off!

Ingredient Notes & Substitutions

Baking sugar-free doesn’t mean you’re stuck with one option! Here are my tested swaps that keep this lemon pound cake delicious:

• Sweetener swap: Monk fruit blend works beautifully instead of erythritol – use the same amount. Stevia can get bitter, so if you try it, start with half and taste.
• Dairy-free: Coconut oil or ghee replace butter wonderfully. Just make sure they’re softened too!
• Flour alternatives: All almond flour (use 1 3/4 cups total) works if you’re out of coconut flour – the texture will be denser but still tasty.
• Citrus variations: Orange zest and juice make a lovely twist, though you’ll miss that classic lemon tang.

One golden rule: Don’t skip the zest! That’s where the real lemon magic happens. And whatever you do, avoid liquid sweeteners – they throw off the batter balance completely.

Serving Suggestions for Sugar Free Lemon Pound Cake

Oh, the possibilities with this sunny lemon pound cake! Here’s how I love to serve it:

• Simple elegance: Just a dusting of powdered erythritol makes it look bakery-worthy
• Berry bliss: Fresh raspberries or blueberries add color and a tart contrast
• Creamy dream: A dollop of whipped coconut cream takes it to dessert heaven
• Tea time treat: Perfect alongside your favorite herbal tea for an afternoon pick-me-up

My personal favorite? Toasted slices with a smear of almond butter – the nutty richness pairs so well with the lemon zing. But honestly, it’s delicious all on its own too!

Storage & Reheating Instructions

This sugar free lemon pound cake keeps beautifully if you treat it right! Let it cool completely, then wrap tightly or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 2 months – just pop a piece in the toaster oven for 5 minutes when that lemon craving hits. The gentle warmth brings back that fresh-baked texture perfectly!

Nutritional Information for Sugar Free Lemon Pound Cake

Just so you know exactly what you’re enjoying, here’s the scoop on this lemon pound cake’s nutrition (per slice). Remember, these are estimates – your exact amounts might vary slightly depending on ingredients!

• 180 calories – A reasonable treat for any time of day
• 6g net carbs – That’s total carbs minus fiber (3g fiber per slice!)
• 15g fat – Mostly the good kind from almond flour and butter
• 6g protein – Not bad for dessert!

The best part? Only 1g of sugar naturally from the lemon – no blood sugar spikes here! Perfect for keeping your energy steady while satisfying that sweet tooth.

Frequently Asked Questions

I’ve gotten so many great questions about this sugar free lemon pound cake over the years! Here are the answers to what people ask most:

Q: Can I use lime instead of lemon for a different citrus flavor?
Absolutely! Lime zest and juice will give you a lovely tropical twist. Just know the flavor will be more mellow than lemon – and the color won’t be quite as vibrant. I’d use the same amounts as the lemon version.

Q: Why did my cake sink in the middle after baking?
Oh no! This usually happens if the cake wasn’t quite done (test that toothpick carefully!) or if you opened the oven door too early. The sudden temperature change makes it collapse. Next time, wait until at least the 40-minute mark before checking.

Q: Can I make this recipe into muffins?
You bet! Just divide the batter into a lined muffin tin and bake at the same temperature for about 20-25 minutes. They make perfect portion-controlled treats – my kids love them in their lunch boxes!

Q: Why does my cake taste slightly bitter?
Some sugar substitutes can have that effect, especially if you over-measure. Make sure you’re using granulated erythritol (not liquid) and leveling your measuring cups. Also – don’t skip the vanilla! It really helps balance any potential bitterness.

Q: Can I double this recipe for a crowd?
Yes! It doubles beautifully in a standard Bundt pan – just extend the baking time to about 55-60 minutes. Perfect for brunches when you need to feed more people!

Leave a Review

Did this sugar free lemon pound cake brighten your day? I’d love to hear how it turned out! Drop a comment below with your thoughts, questions, or even your favorite twist on the recipe. Your feedback makes my kitchen experiments worthwhile!

For more sugar-free recipes and inspiration, check out No Sugar’s Pinterest.

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