Diabetic-Friendly Lemon-Lime Pound Cake
Diabetic-Friendly Lemon-Lime Pound Cake
Low carb • Sugar-free glazed loaf — 35 minutes, ten slices
This is diabetic-friendly lemon-lime pound cake, not a sugar bakery loaf. Almond flour, butter, allulose, lemon, and lime bake into a pale crumb with a dripping glaze and zest, like the slice in the photo. Thirty-five minutes. No wheat flour, no added sugar.
Ten slices. Cool before you glaze or the icing slides off.
Why you’ll love this loaf
- 5g protein per slice — almond flour and eggs
- 4g net carbs — allulose glaze, 0g added sugar
- About 35 minutes, one loaf pan
- Pale crumb, white drip, lime zest, like the photo
- No boxed mix, no sugar
- It slices clean after a short cool
Health notes
- Protein: Modest. This is cake, not a protein bar.
- Lower carb than bakery pound cake: Almond flour and allulose. Close to keto-zero at 4g net.
- Ten slices: Macros are per slice, not the loaf.
- Wheat flour or powdered sugar glaze will jump the carbs. Stay with allulose.
Key element — room-temp butter, zest in the batter, glaze when cool
Cold butter leaves lumps. Cream room-temp butter with allulose until pale, then beat in eggs, lemon, and lime. Fold almond flour just until combined. Bake until the center springs back. Cool, then pour a thick allulose glaze so it drips down the sides, like the photo.
Ingredients
Cake (10 slices)
- 1/2 cup butter, room temperature
- 2/3 cup powdered allulose
- 3 large eggs
- 1 1/2 cups blanched almond flour
- 1 tsp baking powder
- 2 Tbsp lemon juice
- 1 Tbsp lime juice
- 1 Tbsp lemon zest
- 1 tsp lime zest
- 1 tsp vanilla extract
- Pinch of salt
Glaze
- 1/2 cup powdered allulose
- 1 1/2 Tbsp lemon juice
- 1 tsp lime juice
- Extra lime zest, for the top
Swaps
- Coconut flour: Do not swap 1:1. It drinks liquid and dries the crumb.
- Only lemon: Skip the lime if that is what you have.
- Wheat flour or powdered sugar: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 350 F (175 C). Line a loaf pan with parchment. |
| 2 | Cream. Beat butter and allulose until pale. Beat in eggs one at a time, then juices, zests, and vanilla. |
| 3 | Fold. Stir almond flour, baking powder, and salt just until combined. Spread in the pan. |
| 4 | Bake. Bake 22 to 28 minutes until the top is gold and a toothpick has a few moist crumbs. Cool 20 minutes. |
| 5 | Glaze. Stir glaze until thick. Pour so it drips, like the photo. Add lime zest. Cool, then cut 10 slices. One slice is one serving. |
Pro tips
- Room-temp butter. Cold butter will not cream pale.
- Powdered allulose in the glaze. Granules stay gritty.
- Glaze a cool loaf. A hot loaf melts the drip off.
- Do not overbake. Dry pound cake comes from extra minutes.
- Zest before you juice. It is easier and matches the photo.
Nutrition
| Nutrient | Per slice (1 of 10) |
|---|---|
| Calories | 185 |
| Protein | 5g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Added sugar | 0g |
| Total fat | 16g |
| Sodium | 95mg |
Estimates with almond flour, butter, eggs, and allulose. Wheat flour or powdered sugar glaze will raise carbs. This is a lower-carb pound cake with 0g added sugar, close to keto-zero.
Variations
Lemon only
Skip the lime and double the lemon zest.
Poppy seed
Fold in 1 Tbsp poppy seeds.
Mini loaves
Bake in two mini pans. Check at 16 minutes.
No glaze
Dust with powdered allulose. Same 4g net.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | After the glaze sets |
| Room temp | Up to 3 days | Covered. Keep cool |
| Freezer | Up to 1 month | Wrap slices. Thaw 20 minutes |
FAQ
Test your knowledge
5 quick questions about this loaf
1. Added sugar per slice?
2. Net carbs per slice?
3. How many slices in the loaf?
4. When do you pour the glaze?
5. Why skip wheat flour and powdered sugar?
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