I’ll try pretty much anything that is lemon and this one is delish! Even my kids liked it (which says it all).

Macros per slice: Calories: 230 | Fat: 20.9g | Protein: 8g | Net carbs: 3.1g

Credit: modified version of iSaveAtoZ blog 


  • 2.5 cups almond flour
  • Juice from 1/4 lemon
  • 1/2 cup butter
  • 1.5 cups Swerve powdered sugar substitute
  • 8 whole eggs set out at room temperature
  • 1.5 tsp vanilla extract
  • 1 tsp lemon extract
  • 1/2 tsp salt
  • 8 oz cream cheese
  • 1.5 tsp baking powder
  • Lemon Frosting Ingredients:
  • 1/4 cup powdered Swerve sugar substitute
  • 3 tbsp heavy whipping cream
  • 1/2 tsp vanilla extract


  1. In a medium size bowl, cream together the butter and Swerve sweetener until it’s a smooth consistency.
  2. Add the cream cheese and continue mixing it until the ingredients are fully blended together.
  3. Add the eggs, vanilla extract and lemon extract and continue mixing it with the hand mixer until all ingredients are blended together.
  4. Add the almond flour, baking powder, and salt and mix until there are no clumps in the batter.
  5. Preheat the oven to 350 degrees.Pour the batter into two mini bread pans on one regular size bread loaf pan.
  6. Pour the batter into two mini bread pans on one regular size bread loaf pan. Make sure to spray the loaf pans with a non-stick cooking spray first.
  7. Bake the 3 mini loaf pans for about 35 minutes or one loaf pan for about 60 minutes. Stick a toothpick in the center of the lemon poundcake, bake until it comes out clean.
  8. Frosting:
    In a medium size bowl, combine the Swerve powdered sugar substitute, vanilla extract and heavy whipping cream. Use a hand mixer and blend it on high until smooth. As soon as the cake has completely cooled add the frosting.ges.

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