High-Protein Keto Lemon Glazed Pound Cake
A golden loaf with a shiny lemon glaze — ready in 60 minutes
This high-protein keto lemon glazed pound cake bakes in a loaf pan until the top cracks and turns gold, then gets a thin lemon glaze that sets shiny, like the photo. Almond flour, eggs, and vanilla protein keep each slice at 9 g of protein and 3 g net carbs.
Low carb, sugar-free, and no wheat flour.
Why you’ll love this cake
- 9g protein per slice
- Only 3g net carbs
- Shiny lemon glaze
- Ready in about 60 minutes
- One loaf pan
- No wheat flour
Health notes
- High protein: Eggs plus vanilla protein powder.
- Low carb: Almond flour, no sugar.
- Sugar-free: Monk fruit or allulose in the cake and glaze.
- Keto-friendly: Each slice stays around 3g net carbs.
Key element — glaze while the loaf is warm
A warm cake drinks a thin glaze and sets the shiny coat in the photo. A cold loaf leaves the glaze sitting on top in a thick sheet.
Ingredients
Cake (10 slices)
- 1½ cups fine almond flour
- 1 scoop vanilla protein powder (about 30 g)
- ½ cup powdered monk fruit or allulose
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ⅓ cup melted butter
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- 2 Tbsp unsweetened almond milk
Lemon glaze
- ⅓ cup powdered monk fruit or allulose
- 1 Tbsp lemon juice
- 1 tsp water, only if needed
Swaps
- No protein powder: Add 2 Tbsp almond flour. Protein drops.
- Orange: Swap lemon zest and juice for orange.
- Poppy seed: Stir in 1 Tbsp poppy seeds.
- No glaze: Dust with powdered sweetener. Carbs drop a little.
Instructions
| 1 | Heat the oven. Heat to 350°F (175°C). Grease an 8×4 loaf pan and line it with parchment. |
| 2 | Mix. Whisk almond flour, protein powder, sweetener, baking powder, and salt. Stir in eggs, melted butter, lemon juice, zest, vanilla, and almond milk until smooth. Pour into the pan. |
| 3 | Bake. Bake 40–45 minutes until the top is golden and a toothpick comes out with a few moist crumbs. Cool in the pan 10 minutes. |
| 4 | Glaze. Stir powdered sweetener with lemon juice until it drizzles. Spoon it over the warm loaf so it shines like the photo. Cool, then cut 10 slices. |
Pro tips
- Zest the lemon before you juice it.
- A crack down the center is normal for this loaf.
- Do not overbake. Dry edges mean it went too long.
- Keep the glaze thin. A thick one turns white and hides the gold top.
- Macros are per slice, 10 from this loaf.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 195 |
| Protein | 9g |
| Net carbohydrates | 3g |
| Total carbohydrates | 5g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 140mg |
Estimates based on almond flour, eggs, butter, vanilla protein powder, lemon, and a thin sugar-free glaze, 10 slices. Exact numbers vary with protein brand.
Variations
Blueberry
Fold in ½ cup blueberries. Net carbs rise a little.
Coconut
Add 2 Tbsp unsweetened shredded coconut to the batter.
Mini loaves
Bake in two small pans for 28–32 minutes.
Extra lemon
Brush the warm loaf with 1 tsp lemon juice before the glaze.
Storage
| Method | Time | Notes |
|---|---|---|
| Counter | 2 days | Cover so the glaze does not weep |
| Refrigerator | Up to 5 days | Bring to room temp before serving |
| Freezer | Up to 2 months | Wrap slices, glaze after thawing if you want it shiny |
FAQ
Test your knowledge
5 quick questions about this lemon pound cake
1. Protein per slice?
2. Net carbs per slice?
3. When does the glaze go on?
4. About how long does this take?
5. What pan is this baked in?
