Keto Lemon Loaf
{Low Carb, Ketogenic, THM:S, Sugar Free}
This moist Keto Lemon Loaf is fluffy, tangy & sweet, and very easy to make. It requires no special ingredients but still hangs onto the flavor and texture of certain chain's beloved lemon loaf that goes so well with coffee. Top it with a sweet lemon glaze for a delicious treat!
Keto Lemon Loaf
If you like grabbing a slice of lemon loaf with your coffee at the drive-thru, then you'll love this delicious Keto Lemon Loaf.
It takes only 10 minutes to put together, with no special ingredients or techniques.
The batter uses lemon juice and lemon extract (or lemon essential oil), and when it comes out of the oven I like to go ahead and glaze it with the tart lemon glaze while still warm so the syrup infuses the lemon loaf with even more goodness.
It's perfectly moist while still holding shape – these low carb flours are tricky – and delicious for many different occasions.
More Keto Dessert Recipes:
Keto Blackberry Cheesecake Bars
Sugar Free Orange Sherbet
Low Carb Key Lime Pie Cheesecake
Keto 7 Layer Bars
Fluffy Keto Sugar Cookies
The Best Low Carb Carrot Cake
Keto Lemon Bars
Tools to Make Keto Lemon Loaf
Pan Release Spray: a good pan release spray is your best friend, especially when working with tricky low carb flours and desserts. I like the Nothing Bundt Cakes spray, or if you prefer something cleaner, this Coconut Oil Cooking Spray also works well.
Loaf Pan: I've been happy with every single pan I've bought from this brand. Keto Lemon Loaf also works in a bundt pan – it's very pretty this way!
KitchenAid with Beater/Scraper: I'd be lost without my KitchenAid, especially with the scraper and beater combo – it's a game changer for baking!
Ingredients for Keto Lemon Loaf
Almond Flour
Coconut Flour
Baking Powder
Sea Salt
Vanilla or Plain Whey Protein Powder
Cream Cheese
Eggs
Butter, softened
Allulose
Lemon Juice
Lemon Essential Oil (optional)
Lemon Extract
Vanilla
Lakanto Powdered Confectioner's Sweetener
Lemon Juice + more to thin as necessary
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How to Make Keto Lemon Loaf
First, combine your dry ingredients: almond flour, coconut flour, baking powder, sea salt, and protein powder. Set aside.
In a separate bowl, cream together butter, cream cheese, and allulose until light and fluffy.
Beat in the eggs one at a time, and then add the lemon juice, lemon extract, vanilla until just combined.
Finish by adding the dry ingredients to the mixing bow, mix until just combined, then pour the batter into a prepared loaf pan.
Bake at 350 for 35-45 minutes, until the top is beginning to brown.
Let the cake cool for about 20 minutes. While it cools, beat together the confectioner's monkfruit sweetener ad lemon juice until it forms a thin glaze.
Turn the loaf pan upside down onto a wire rack and turn out the loaf. Let the loaf cool, then brush on the lemon glaze, covering the entire loaf.
Keto Lemon Loaf
This moist Keto Lemon Loaf is fluffy, tangy & sweet, and very easy to make. It requires no special ingredients but still hangs onto the flavor and texture of certain chain's beloved lemon loaf that goes so well with coffee. Top it with a sweet lemon glaze for a delicious treat!
Ingredients
- 2 cups Almond Flour
- 1 cup Coconut Flour
- 3 tsp. Baking Powder
- 1/4 tsp. Sea Salt
- 1/4 cup Vanilla or Plain Whey Protein Powder
- 4 oz. Cream Cheese
- 3 Eggs
- 6 Tbsp. Butter, softened
- 2/3 cup Allulose
- 1/2 cup Lemon Juice
- 10 drops Lemon Essential Oil (optional)
- or, 1/4 tsp. Lemon Extract
- 1/2 tsp. Vanilla
- 1 cup Lakanto Powdered Confectioner's Sweetener
- 1-2 Tbsp. Lemon Juice + more to thin as necessary
Instructions
- First, combine your dry ingredients: almond flour, coconut flour, baking powder, sea salt, and protein powder. Set aside.
- In a separate bowl, cream together butter, cream cheese, and allulose until light and fluffy.
- Beat in the eggs one at a time, and then add the lemon juice, lemon extract, vanilla until just combined.
- Finish by adding the dry ingredients to the mixing bow, mix until just combined, then pour the batter into a prepared loaf pan.
- 350 for 35-45 minutes, until the top is beginning to brown.
- Let the cake cool for about 20 minutes. While it cools, beat together the confectioner's monkfruit sweetener ad lemon juice until it forms a thin glaze.
- Turn out the lemon loaf upside down onto a wire rack. Let the cake cool, then brush on the lemon glaze, covering the entire loaf.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 259Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 350mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 6gProtein: 8g
xoxo,
Gretchen
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