There’s something incredibly satisfying about creating a dessert that checks all the boxes: low carb, budget-friendly, and absolutely delicious. This keto lemon cream cheese pound cake has quickly become one of my go-to bakes—especially because I can grab almost all the ingredients during a single Aldi run. The only thing I have to source elsewhere is my favorite powdered monkfruit erythritol blend, and honestly, I wish Aldi would just carry it already.
This cake is rich but light, with a perfect lemon tang and a dense, moist crumb that’s hard to believe is keto. And the frosting? It’s creamy, bright, and sweet enough to satisfy without kicking me out of ketosis. I snapped a photo of the loaf last night just before it was basically gone—and that’s pretty much how it goes every time I make it.
Let me walk you through how I put it together and why I think this one’s a keeper.
Why This Keto Pound Cake Works
I’ve tested a lot of keto baked goods over the years, and the ones that actually taste like real cake are few and far between. But this one works for a few reasons:
- The almond flour gives it a slightly nutty base and a great crumb.
- Lemon extract adds brightness and masks any aftertaste from the sweetener.
- Cream cheese and butter bring in that classic pound cake richness.
- No complicated ingredients—just simple pantry staples from Aldi.
- It holds up well in the fridge, making it great for meal prep or sharing.
It’s sweet, but not cloying. Tart, but not sour. And the texture? Think soft, moist pound cake that slices beautifully and tastes even better the next day.
Ingredients You’ll Need
Everything except the sweetener came from my local Aldi. Here’s what goes into it:
Wet Ingredients:
- 4 Aldi organic eggs
- 4 oz. Aldi cream cheese, softened
- 4 tbsp Aldi Irish butter, softened
- 4 tsp Aldi lemon extract
Dry Ingredients (add one at a time):
- 1 1/4 cups Aldi almond flour
- 2 tsp Aldi baking powder
- A few sprinkles of Aldi salt
- 3–4 tbsp sweetener of choice (I use a powdered monkfruit erythritol blend)
Instructions
- Preheat your oven to 350°F (175°C) and butter a loaf pan generously. I like using the Aldi Irish butter here for flavor—it’s rich and makes the edges crisp up just a bit.
- Mix the wet ingredients first. I start by beating the eggs, cream cheese, butter, and lemon extract until smooth and creamy. You want to get out all the lumps from the cream cheese, so don’t be afraid to give it a good whip.
- Add in the dry ingredients, one at a time. Almond flour first, then baking powder, salt, and sweetener. I start with 3 tablespoons of sweetener and taste the batter—sometimes I go up to 4, depending on the lemon extract.
- Pour into the prepared loaf pan and bake for about 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the top is golden.
- Let it cool completely. I can’t stress this enough. If you try to frost it too soon, the frosting will melt off and make a mess. I usually let it sit out for an hour, then transfer to the fridge to cool fully.
The Frosting
Now for the best part: the creamy, zesty frosting that takes this cake to the next level. Here’s what I use:
- 4 oz. Aldi cream cheese, softened
- 4 tbsp Aldi Irish butter, softened
- 1/4 cup sweetener of choice (again, I use powdered monkfruit erythritol)
- 2 tsp Aldi lemon extract
I beat everything together until it’s light and fluffy. If I want a more indulgent version (which, let’s be honest, I usually do), I double the recipe and pile it on thick. Once the cake is fully cool, I spread the frosting evenly over the top, then store the whole loaf in the fridge.
It firms up beautifully and slices clean without losing its creamy texture.
Tips From My Kitchen
- Room temp is key: Make sure your butter and cream cheese are softened before mixing. It makes a huge difference in the texture.
- Taste the batter before baking. You can adjust the sweetener or lemon extract if needed—especially if you’re using a different brand than I do.
- Don’t skip the cooling time: It helps the structure set and keeps the frosting from sliding off.
- Store it chilled: I keep it in the fridge, and it’s still perfect up to 4 days later. Honestly, it might be even better cold.
Variations I’ve Tried
- Add lemon zest for extra brightness and a bit of texture.
- Top with sliced almonds for a little crunch.
- Swap lemon for vanilla or almond extract to change up the flavor profile.
- Make it in a muffin tin for individual servings—reduce the bake time to about 20–25 minutes.
What I Serve It With
Usually, this is a stand-alone treat. But sometimes I’ll serve a slice with a cup of hot black coffee or iced green tea—it balances out the richness. If I’m entertaining, I’ll pair it with a berry compote for a colorful finish.
FAQs From My Kitchen
Q: Can I use coconut flour instead of almond flour?
Not in this recipe. Coconut flour behaves totally differently—it absorbs way more moisture and would make this dry. Stick with almond flour here.
Q: Is it overly eggy?
Nope. The cream cheese and lemon balance out the egg flavor nicely. I find the texture more like a classic pound cake than a sponge.
Q: Can I freeze this?
Yes! Just slice it, wrap each piece in parchment or plastic, and freeze. Let it thaw in the fridge or on the counter before eating.
Q: What if I don’t have lemon extract?
You can use fresh lemon juice and zest, but you’ll need more of both to match the intensity. Start with 2 tbsp juice and the zest of one lemon.
Final Thoughts
This keto lemon cream cheese pound cake checks every box for me: it’s low carb, totally satisfying, and made mostly with Aldi staples. The lemon flavor is bright but not overwhelming, and the frosting adds just the right amount of creamy indulgence. Plus, it’s one of those rare keto bakes that actually tastes like cake, not a compromise.
I love keeping a loaf in the fridge for when I want a sweet bite without the carb crash. Give it a try and let me know if it becomes a regular in your rotation, too. I’d love to see your twist on it—or hear if Aldi ever starts carrying a good keto sweetener!
My Favorite Aldi-Friendly Keto Lemon Pound Cake with Cream Cheese Frosting
Ingredients
- 2 tbsp juice and the zest of one lemon
- 1 1/2 cups almond flour
- 1/2 cup powdered erythritol sweetener
- 1/2 cup cream cheese, softened
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine almond flour, erythritol, baking powder, and salt.
- In another bowl, beat together the cream cheese and melted butter until smooth.
- Add the eggs, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together additional cream cheese and erythritol to taste until smooth, then spread over the cooled cake.
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