Gather all your ingredients: almond flour, baking powder, salt, butter, cream cheese, sweetener, eggs, vanilla extract, and lemon zest.
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper for easy removal.
In a bowl, whisk together 2 cups of almond flour, 1 teaspoon of baking powder, and a pinch of salt. This ensures even distribution of the baking powder.
In a large mixing bowl, beat 1/2 cup of softened butter and 4 ounces of cream cheese with 1 cup of your preferred keto-friendly sweetener until light and fluffy.
Add 4 large eggs, one at a time, to the butter mixture, beating well after each addition. This helps to incorporate air for a lighter texture.
Mix in 1 teaspoon of vanilla extract and the zest of one lemon. These add a wonderful aroma and flavor to the cake.
Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.