Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and creamy. Add the erythritol and continue beating for another 2-3 minutes until light and fluffy.

Beat in the eggs, one at a time, until fully incorporated. Then add the lemon zest, lemon juice, and vanilla extract, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Mix until everything is combined and you have a smooth batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. If the top starts to brown too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.

While the cake is baking, prepare the glaze by whisking together the powdered erythritol, lemon juice, and heavy cream (if using) in a small bowl until smooth. If you prefer a thicker glaze, add more powdered sweetener; if thinner, add a bit more lemon juice.

Once the cake is done, allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the lemon glaze over the cooled cake.

Slice and serve your delicious keto lemon pound cake. It’s perfect on its own or with a dollop of whipped cream for added indulgence.