Keto Lemon Loaf
Bright, zesty, and irresistibly moist, this Keto Lemon Loaf is the ultimate low-carb treat to satisfy your sweet tooth while staying on track with your diet! Made with a combination of almond and coconut flour, this gluten-free and sugar-free dessert boasts a tender crumb and a rich, buttery flavor. Infused with fresh lemon zest and juice, every bite delivers a refreshing burst of citrus, perfectly balanced with the creamy sweetness of granulated erythritol. The luscious lemon glaze takes this loaf to the next level, creating a bakery-quality finish that's sure to impress. With just 15 minutes of prep time and a baking process designed to preserve moisture, this keto-friendly lemon cake is perfect for breakfast, dessert, or an afternoon snack. Enjoy this guilt-free indulgence any day of the week, and don't be surprised if everyone asks for seconds! Keywords: keto lemon loaf, sugar-free lemon cake, low-carb dessert recipe, gluten-free loaf, refreshing citrus treat.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups granulated erythritol
- 0.5 cups unsalted butter, melted
- 6 eggs
- 1 tablespoons lemon zest
- 0.25 cups lemon juice, fresh
- 1 teaspoons vanilla extract
- 0.25 cups heavy cream
- 0.5 cups lemon glaze (for topping)
- 0.5 cups powdered erythritol
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper for easy removal.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined. Set aside.
In another bowl, beat the granulated erythritol and melted butter together until the mixture is smooth and creamy.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Stir in the lemon zest, lemon juice, vanilla extract, and heavy cream until the mixture is well blended.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the lemon loaf to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
While the loaf cools, prepare the glaze by mixing the powdered erythritol with a bit of lemon juice until a smooth, thick glaze forms.
Once the loaf is completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set before cutting into the loaf.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.1 g | 283% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1434 mg | 478% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 449.6 g | 163% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 121.2 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 535 mg | 41% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
