If you’re on a keto or low-carb diet, you know how hard it can be to find a dessert that’s indulgent yet compliant. Enter this Keto Lemon Cream Cheese Pound Cake—rich, moist, and bursting with lemony flavor, made almost entirely with Aldi ingredients! Whether you’re serving it for breakfast, dessert, or a special occasion, this cake will vanish as quickly as it’s sliced.
Table of Contents
Why You’ll Love This Keto Pound Cake
- Low-carb and keto-friendly: Uses almond flour and a keto-approved sweetener instead of sugar.
- Super creamy and moist: Cream cheese in both the cake and frosting gives it a rich texture.
- Bright lemon flavor: Lemon extract adds a refreshing zing that makes every bite irresistible.
- Easy and fast: Simple mixing method and quick bake time make this a go-to recipe.
Ingredients
For the Cake:
- 4 Aldi organic eggs
- 4 oz. Aldi cream cheese
- 4 tbsp Aldi Irish butter, softened
- 4 tsp Aldi lemon extract
- 1 1/4 cups Aldi almond flour
- 2 tbsp Aldi baking powder
- A few sprinkles of Aldi salt
- 3–4 tbsp sweetener of choice (I used powdered monkfruit erythritol mix)
For the Frosting:
- 4 oz. Aldi cream cheese, softened
- 4 tbsp Aldi Irish butter, softened
- 1/4 cup sweetener of choice
- 2 tsp Aldi lemon extract
Tip: For a thicker, more indulgent frosting, simply double the frosting ingredients.
Step-by-Step Instructions
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the wet ingredients: eggs, cream cheese, softened butter, and lemon extract. Beat until smooth and creamy.
- Gradually add the dry ingredients—almond flour, baking powder, salt, and sweetener—one at a time, mixing thoroughly after each addition.
- Pour the batter into a buttered loaf pan, spreading evenly.
2. Bake the Cake
- Bake for 35 minutes at 350°F.
- Remove from the oven and allow the cake to cool completely before frosting.
3. Make the Lemon Cream Cheese Frosting
- Beat together the cream cheese, butter, sweetener, and lemon extract until light and fluffy.
- Frost the cooled pound cake generously. Refrigerate if not serving immediately.
Tips for the Perfect Keto Pound Cake
- Softened ingredients: Make sure your butter and cream cheese are at room temperature for a smooth batter.
- Don’t overmix: Overmixing almond flour can make the cake dense. Mix until just combined.
- Lemon zest boost: For extra zing, sprinkle in a teaspoon of lemon zest.
- Storage: Keep in the refrigerator for up to 5 days; the cake tastes even better chilled.
Nutritional Information (Approximate per slice, 12 slices)
| Component | Amount |
|---|---|
| Calories | 220 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 4 g |
| Fiber | 2 g |
| Net Carbs | 2 g |
| Protein | 6 g |
Note: Nutritional values may vary depending on the sweetener used.
Final Thoughts
This Keto Lemon Cream Cheese Pound Cake is proof that you don’t have to sacrifice flavor while sticking to a low-carb lifestyle. With its tender crumb, creamy frosting, and bright lemon notes, it’s perfect for impressing guests or simply treating yourself. And the best part? Almost everything is from Aldi—simple, accessible, and delicious.
For More Recipes Visit: www.waniarecipes.com