High-Protein Keto Lemon Glazed Pound Cake
High-Protein Keto Lemon Glazed Pound Cake
A golden loaf with a shiny lemon glaze — low carb, sugar-free, and ready in 60 minutes
This high-protein keto lemon glazed pound cake bakes in a loaf pan until the top splits and turns golden. Almond flour, protein powder, and lemon zest keep the crumb tight like pound cake. A sugar-free lemon glaze sets shiny on top. Each slice has 9 g of protein and 3 g net carbs.
Low carb, sugar-free, and baked in one pan.
Why you’ll love this loaf
- 9g protein per slice
- Only 3g net carbs
- No wheat flour
- Ready in about 60 minutes
- Shiny lemon glaze
- Classic pound-cake crumb
Health notes
- High protein: Eggs, Greek yogurt, and vanilla protein powder lift a standard keto loaf.
- Low carb: Almond flour replaces wheat flour.
- Sugar-free: Powdered keto sweetener goes in the batter and the glaze.
- Bright flavor: Fresh lemon zest and juice, not boxed mix.
Key element — glaze while the loaf is warm
Spoon the lemon glaze over the cake after it cools 10 minutes in the pan. Warm cake helps the glaze soak into the split top without melting off.
Ingredients
Cake (12 slices)
- 2 cups almond flour
- 1 scoop vanilla protein powder
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup powdered sugar-free sweetener
- 4 large eggs
- ⅓ cup melted butter
- ⅓ cup full-fat Greek yogurt
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
Lemon glaze
- ⅓ cup powdered sugar-free sweetener
- 1½–2 Tbsp lemon juice
- ½ tsp lemon zest
Swaps
- Higher protein: Keep the protein powder and use Greek yogurt, not extra butter.
- Dairy-free: Use coconut oil and coconut yogurt.
- Extra lemon: Add another teaspoon of zest.
- Mini loaves: Bake in two small pans for 22–26 minutes.
Instructions
| 1 | Prep. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling. |
| 2 | Make the batter. Whisk almond flour, protein powder, baking powder, salt, and sweetener. Stir in eggs, melted butter, yogurt, lemon juice, zest, and vanilla until smooth. |
| 3 | Bake. Spread the batter in the pan. Bake 40–48 minutes until the top is golden, split, and a toothpick comes out with a few moist crumbs. Cool in the pan 10 minutes. |
| 4 | Glaze. Whisk powdered sweetener, lemon juice, and zest into a thick pourable glaze. Spoon it over the warm loaf and let it set before slicing. |
Pro tips
- Zest the lemon before you juice it.
- Don’t overbake — almond-flour loaves dry at the edges first.
- If the top browns too fast, tent loosely with foil after 30 minutes.
- A thicker glaze stays shiny instead of soaking away.
- Cool fully before cutting so the crumb doesn’t tear.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 195 |
| Protein | 9g |
| Net carbohydrates | 3g |
| Total carbohydrates | 5g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 150mg |
Estimates based on almond flour, protein powder, and a sugar-free lemon glaze, divided into 12 slices. Exact numbers vary with protein powder brand.
Variations
Lemon poppy seed
Add 1 Tbsp poppy seeds to the batter.
Blueberry lemon
Fold in ⅓ cup fresh blueberries.
Orange
Swap orange zest and juice for lemon.
Glaze-free
Dust with powdered sweetener after cooling.
Storage
| Method | Time | Notes |
|---|---|---|
| Counter | 1 day | Covered, after the glaze sets |
| Refrigerator | Up to 5 days | Bring to room temperature before serving |
| Freezer | Up to 2 months | Slice first, then wrap |
FAQ
Test your knowledge
5 quick questions about this lemon pound cake
1. Protein per slice?
2. Net carbs per slice?
3. When should you glaze the loaf?
4. About how long does this take?
5. Best way to store leftovers?
