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Low Carb Pound Cake

By January 13, 2013January 29th, 2020Dairy Free, Desserts, Holiday Recipes, Vegetarian

Low Carb Pound Cake

Another client’s testimony on cholesterol and blood sugar… I just LOVE getting these!

“Working with Maria was the BEST thing I have done! It was worth every dime I spent …. and I am ever so grateful for her! When I began working with Maria, it was 4-5 months after I had a heart attack. My weight during that time was 182 lbs on my 5 foot 6 inch frame. I had type 2 diabetes and also an A1c that was 8.3 (way out of the normal range.) Total Cholesterol 257, Triglycerides 158, LDL 183, HDL 42. 

On the insisting of my daughter, I signed up to work with Maria. I followed her plan and her recipes and supplements she suggested for me. I was amazed at how accurate her suggestions were later after consulting an Integrative Cardiologist, who has continued to help with the recovery of my heart function. Following Maria’s advice was the best step I have had in the turn around of my health. 

Within 3 months of her plan, my weight had dropped to 163, and I astounded my doctors not only with weight loss, but my blood work too. My A1c dropped down to 6.4, then 5.5 on the next reading. Cholesterol levels were lowered, my blood sugar readings were lower…and I felt better than I had in years! 

After a few months of her plan my Cholesterol Total was 166, Triglycerides 75, LDL 96, and HDL 55. Today, now 1 year and 7 months later after starting with Maria, I am now down to 153 lbs (Triglycerides dropped to 54!) and continue to feel great! My A1c and cholesterol levels are all within normal range and I truly owe my gratitude to Maria for all her hard work. Not to mention, her recipes are delicious too!! THANK YOU MARIA!!!”

Annette M.

Click HERE to get started like Annette! You deserve it!


Lemon curd makes great truffle fillings! Click HERE to find the white chocolate coating.



1 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 cup coconut oil or butter
1 cup unsweetened almond milk
10 eggs
1 cup blanched almond flour
1/2 cup coconut flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
2 tsp almond or lemon extract
1 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1/2 cup lemon juice
4 large eggs
1 TBS finely grated lemon peel
8 TBS butter or coconut oil

Preheat oven to 325 degrees F. In a large bowl, stir the butter and natural sweetener together. Stir in the almond milk, eggs, extract, and spices. Sift in the almond, coconut flour, and baking powder. Mix into the butter mixture until well combined. Taste the dough and add more natural sweetener if desired. Pour into 4 mini greased bread pans. Place the pans on a baking sheet with edges and bake for 60 minutes or until a toothpick inserted into the middle of the loaves comes out clean. Remove from oven and cool. TIP: This bread freezes well.

LEMON CURD: Combine natural sweetener, lemon juice, 4 eggs and lemon peel in a heavy medium saucepan and whisk to blend; add butter. Whisk constantly over medium heat until mixture thickens and coats back of a spoon thickly (do not boil), about 12 minutes. Pour mixture through a strainer into a medium bowl. Place bowl in a larger bowl filled with ice water and whisk occasionally until the lemon curd is cooled completely about 15 minutes. Can be made 1 day ahead. Makes 24 servings.

Traditional Bread and Cream = 319 calories, 24g fat, 4g protein, 26.1g carbs, 0.5g fiber (25.6g effective carbs)
“Healthified” Bread and Cream = 183 calories, 17g fat, 5g protein, 3g carbs, 1.5g fiber (1.5g effective carbs)


2 cups blanched almond flour
1/4 cup Swerve (or 1/4 tsp stevia glycerite)
1/2 tsp Celtic sea salt
2 TBS butter or coconut oil
1 egg

Preheat oven to 325 degrees F. In a large bowl, mix the almond flour, natural sweetener, salt, butter and egg until you have a firm ball. Press the dough into a 9 inch (or 4 mini tart pans).  Bake for 20-25 minutes or until tart is light golden. Spoon lemon curd into the crust. Makes 16 servings.

Traditional Tart = 211 calories, 11g fat, 3g protein, 29g carbs, 0g fiber (29 effective carbs)
“Healthified” Tart = 172 calories, 15.4g fat, 5g protein, 3.9g carbs, 1.6g fiber (2.3 effective carbs)

For cookie, click HERE
Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Heather says:

    I made this lemon curd with the pastry shell tonight…. Absolutely delicious!! I ran out of granular Swerve for the curd, so I used the Swerve confectioners but only used 3/4cups. This was so delicious and easy to make! Another fantastic recipe Maria!! Thank you!!!

  • I know this is off the topic, but I wasn’t sure where to ask this question…
    Our 7 year old son has PKU and is on a medically prescribed low protein diet. The foods his dietitian recommends besides vegetables and fruit are all high is starches, corn syrup ect. Do you have any advice for low protein diets?

    • You can eat my diet with low protein. I have had vegans work with me as clients and I designed meal plans for them. You need to have lots of healthy fats. Corn Syrup is about the last thing I would feed my children. Coconut oils, butter, bone broths, low starch veggies, my breads, pizzas. Lots of good options. 🙂

  • Donna says:

    My bread has been in the oven for over an hour and it’s still jiggly. It’s in a glass loaf pan which was almost filled to the top with the batter.

    The picture looks like a loaf. What size pan did you use?

  • Mrs. Darcy says:

    Maria, I have no trouble falling asleep at night. It’s getting back to sleep at 3 am that is my trouble. I’ve been this way for probably 20 years. Any insight you can share would be greatly appreciated. I reall enjoy your blog.

  • Thanks for the information Maria, but my problem is that I can’t sleep entire night, I cannot focus on my sleep by having such a busy schedule like working entire day in the office, but can’t sleep at night, and like your post.

  • Anonymous says:

    I am really wanting to try this, however, I recently made both your lemon squares and chocolate chip cookies. Both had an ultra sugary texture, as if the swerve didn’t dissolve. Have I done something wrong or is this just the texture these sweetners give off. Or could it be something about high altitude? I’m in Denver… Can’t figure it out. Thanks

  • ME says:

    Hi Maria

    Will the lemon curd keep in the fridge for a few days or a week?


  • Anonymous says:

    is it true that eating artificial sweeteners, even stevia will cause a spike in insulin levels and cause weight gain?

  • Alaine says:

    I made the pound cake last night – two questions – was I supposed to melt the butter? I didn’t and had a hard time incorporating everything.

    The other might have had to do with the first but I bake it at least an extra 30 minutes and the middle was still liquid. I ended up breaking it in half and baking to get the middle edible.

    When I at it warm it tasted a little bit eggy but after being in the fridge over night it is absolutely fabulous and the eggy taste and texture are gone. I am going to use a slice for strawberry shortcake today and will freeze some for breakfasts. Easy to grab and go. Would be good with nut butter or plain or cream cheese…..yum! I will even try to make french toast out of it.

    Thank you for this wonderful recipe. I will be making more of yours.

  • Anonymous says:

    I’m not sure how one can state increased caloric intake leads to obesity (looking at the chart). It has been shown that the reverse can actually be true, depending upon what foods are eaten.

  • Eliza says:

    Hi Maria! Would this lemon curd (alone, without the poundcake or pastry) be suitable for pure protein/fat days?

  • sjanette says:

    Can you tell me de weight of the almond and coconut flour? I saw on the internet different kind measures. Are the flours firmly packed or just scooped it out and levelled? I’ve made it today and the batter was very tin also very greasy.

    • cemmerich says:

      They are just scooped and leveled. 🙂

      • sjanette says:

        Ok, thank you!! Does the batter supposed to be so thin? Kind of soupy??

        • cemmerich says:

          Maybe your brand of flour is different. You can try adjusting to get a better batter. 🙂

          • sjanette says:

            I’m making my own almond flour by grounding it in a coffee grinder and I have Coconut flour from Raw foods. I live in the Netherlands. Which of the flours needs to be increase?

          • cemmerich says:

            Oh, OK. I would add more coconut flour (just a little bit at a time until it comes closer to a normal batter consistency) while mixing well. I will still be a little wetter than a traditional batter, but not runny. 🙂

          • sjanette says:

            Ok, thank you so much!! Although the batter wasn’t good, the taste is !

  • Holly says:

    Just wanted to say that your lemon curd recipe is SOOOOOO delicious and is my absolute favorite thing to eat on your cheesecake…sometimes sprinkled with a little shredded coconut too. YUM! So hard to believe this is healthy for us! 🙂 You are my hero!

  • Andrea says:

    Hi Maria,

    Can I use Just Like Sugar when a recipe calls for Swerve?

    Thank you,

  • Nadine says:

    How about a Lemon pound cake similar to starbucks?

  • Amie Sue says:

    Maria, this lemon curd is amazing!! I measured it out to see how much it made. It made 1 3/4 cups worth of custard. On you Advanced Keto Meal Plan (day 5) it says we can have 1 slice of angel food cake (currently baking) and a serving of lemon curd. According to my calculations that is only 1 Tbsp. to put on the cake. Does that sound about right to you?

  • Amie Sue says:

    Good morning Maria,

    I had made the lemon curd the other day and had quite a bit left over. I am following your eating plan and it’s not on the eating plan for some time again. I didn’t want it to go to waste so froze it in 1 Tbsp servings in a silicone candy mold.

    I plugged the ingredients into Sparks People Recipe Calculator and got the following macros.

    1 Tbsp = 54 calories / 5.5 g fat / 10.5 carbs / 1 protein. This program doesn’t subtract sugar alcohol’s, but am I safe to assume that it is zero carbs due to the erythritol?

    Do you think these little frozen “desserts” would make for a good snack?

    Have a great day!

  • Lainya says:

    Hi Maria, would honey or coconut sugar work as a sweetener in this? Thanks!

  • Liz says:

    So erythritol makes my tongue burn. Can you suggest any good alternatives?

  • Robin says:

    I made this pound cake last night. I used 1/2 coconut oil, 1/2 butter. There was oil in the pan when it came out. I baked it 1.5 hours because it was not near done at an hour. It was still leaking A LOT of oil after an hour of being out. I put it on layers and layers of paper towel that soaked up the oil. We love the flavor, just don’t understand all the oil coming out of it. Maybe that’s just too much fat in the first place?

  • Lyn says:

    Just starting the 30 Day Accelerated plan and wondering: for the lemon curd, do you use 1/2 cup of fresh squeezed lemon juice, or is RealLemon alright? Thank you! Lyn

  • Lyn says:

    Okay, thanks! I get to have this tomorrow and I am so excited!

  • Tiffanie says:

    Is the nutritional information for “healthfied tart” for pastry only or pastry with lemon curd inside? If pastry only how do I find nutritional info for lemon curd? By the way.. This recipe has saved my life. Kept me on keto track because I was about to fall off the wagon!😂

  • Tiffanie says:

    Is the nutritional information for “healthfied tart” for pastry only or pastry with lemon curd inside? If pastry only how do I find nutritional info for lemon curd?

  • Sarah says:

    Do you calculate total carbs or net carbs in your calculations of pound cake? (and all of your recipes in general)
    Thank you, it looks great!

  • Denise says:

    Can you provide the macro level of just the pound cake? I thought I could subtract out the lemon curd based on numbers in the cookbook, but this doesn’t seem to match up. Also, is the cake also supposed to serve 24? It’s baking in my oven and smells so delicious!!! Thank you!

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