This bright citrus loaf features a dense, buttery crumb made with a blend of almond flour and full-fat ricotta cheese. Infused with fresh lemon zest and juice, the cake offers a refreshing tang that balances its rich, velvety texture. Finished with a light dusting of powdered sweetener, it provides a moist and sophisticated dessert that pairs a classic bakery-style appearance with a clean, low-carb profile.

About This Recipe

The batter for this loaf is built on a base of creamed butter and ricotta, which creates a thick and smooth consistency before the dry ingredients are introduced. Using fine almond flour provides a grain-free structure that stays succulent, while the ricotta adds moisture that keeps the interior soft. As the cake bakes, the top develops a natural, rustic golden crust that encases the pale yellow, lemon-scented center.

The flavor is defined by the sharp, natural oils of the lemon zest, which carry a vibrant aroma through every slice. A touch of vanilla extract and the mild creaminess of the ricotta round out the acidity, resulting in a balanced sweetness that avoids being overly tart. Because the loaf relies on the fats from the almond flour and dairy, it maintains a heavy, satisfying weight that distinguishes it from lighter sponges.

This pound cake is typically served in thick, uniform slices once it has cooled completely and the crumb has fully set. Its sturdy yet moist texture makes it easy to handle, whether served plain or alongside a dollop of unsweetened whipped cream. The combination of the bright yellow citrus notes and the rich, buttery base makes it well suited for a morning coffee accompaniment or a refined afternoon treat.

---

Why You’ll Love This Recipe

• Moist, dense, bakery-style crumb
• Bright lemon flavor without being sour
• Ricotta keeps it tender for days
• Sugar-free, gluten-free, and low-carb
• Great for meal prep and holidays
• Easy mixing method — reliable every timePerfect with berries or whipped cream

---

What You’ll Need for This Keto Lemon Ricotta Pound Cake

• For the Cake
• 2 cups almond flour
• 1 cup full-fat ricotta cheese
• 1 cup granular monk fruit or erythritol sweetener
• 1/2 cup unsalted butter, softened
• 3 large eggs, room temperature
• 2 tbsp fresh lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• Optional Topping
• Light dusting of powdered monk fruit sweetener

---

Step-by-Step Preparation

1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
2. In a mixing bowl, beat the softened butter and sweetener until fluffy.
3. Add the ricotta cheese and beat until smooth.
4. Mix in the eggs, one at a time.
5. Add lemon zest, lemon juice, and vanilla extract.
6. In a separate bowl, combine almond flour, baking powder, and salt.
7. Add dry ingredients to the wet ingredients and stir until combined.
8. Pour batter into the loaf pan and smooth the top.
9. Bake 45–55 minutes or until a toothpick comes out clean.
10. Let cool completely before slicing. Dust lightly with powdered sweetener if desired.

---

FAQ

• Can I use coconut flour instead of almond flour?
  No, coconut flour will not work as a 1:1 substitute in this recipe. It absorbs much more liquid than almond flour and would make the cake dry and dense. If you need to experiment, only replace a small portion of the almond flour with coconut flour and be prepared to adjust the liquids.
• Does this Keto Lemon Ricotta Pound Cake need to be refrigerated?
  Yes, because it contains ricotta, butter, and eggs, it’s best stored in an airtight container in the fridge. The texture actually improves after chilling, and the lemon flavor becomes more pronounced by the next day.
• Can I freeze this cake?
  Absolutely. Slice the cake, wrap individual slices tightly, and freeze them in a freezer-safe bag or container. Thaw in the fridge or at room temperature, then enjoy as-is or slightly warmed.
• What sweetener works best for this recipe?
  A granular monk fruit erythritol blend works best for the batter, and a powdered version of the same sweetener is ideal if you want to dust the top before serving.

---

Variations & Substitutions

• Lemon Blueberry Version: Fold 1/2 cup fresh blueberries into the batter at the end, being careful not to overmix. This adds natural sweetness and bursts of flavor without changing the base recipe.
• Extra Lemon Punch: For a stronger citrus kick, add an extra tablespoon of lemon zest or a few drops of lemon extract along with the vanilla.
• Orange Twist: Swap the lemon zest and juice for orange zest and juice to turn this into a keto orange ricotta pound cake.
• Dairy Variation: If you prefer, you can replace half of the ricotta with full-fat cream cheese for an even richer, denser cake.
• Sweeter Finish: Dust the cooled cake with powdered monk fruit sweetener or drizzle a thin sugar-free lemon syrup over the slices right before serving.

---

Serving Suggestions

• Serve a slice with a spoonful of lightly sweetened sugar-free whipped cream and a few fresh raspberries or blueberries on the side.
• Enjoy it as a “coffee shop style” lemon loaf with a hot cup of coffee or tea for a simple keto breakfast or snack.
• Plate it as a plated dessert by adding a small pool of sugar-free berry sauce and a mint leaf for color.
• Use it as a base for a low-carb trifle by layering cubed pound cake with whipped cream and berries in small glasses.
• Serve chilled straight from the fridge for a firmer texture, or slightly warmed in the microwave for a softer, more comforting feel.

---

---

Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto White Chocolate Saffron Truffles
• Keto Blueberry Muffins – Low Carb Almond Flour Breakfast

New keto recipes are added every week — check back often for more low-carb inspiration!c