Keto Lemon Ricotta Pound Cake (Moist, Bright & Low-Carb)
A soft, buttery keto lemon pound cake made with almond flour, ricotta, and fresh lemon zest for a moist, bright, and low-carb treat.
Ingredients
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
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
- In a mixing bowl, beat the softened butter and sweetener until fluffy.
- Add the ricotta cheese and beat until smooth.
- Mix in the eggs, one at a time.
- Add lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, combine almond flour, baking powder, and salt.
- Add dry ingredients to the wet ingredients and stir until combined.
- Pour batter into the loaf pan and smooth the top.
- Bake 45–55 minutes or until a toothpick comes out clean.
- Let cool completely before slicing. Dust lightly with powdered sweetener if desired.