Low Carb Lemon Loaf
Brighten your day with this Low Carb Lemon Loaf, a delightfully moist and tangy treat that's perfect for health-conscious bakers. This recipe combines the nutty richness of almond and coconut flours with the zesty vibrance of fresh lemon juice and lemon zest, making it a guilt-free indulgence that’s gluten-free and sugar-free. Sweetened with granular erythritol and enriched with heavy cream, this keto-friendly loaf offers a soft, buttery texture with a refreshing citrus flavor. Easy to prepare in just 15 minutes, it bakes to golden perfection in under an hour, making it a versatile option for breakfast, dessert, or a mid-day snack. Slice into sunshine with this low carb lemon loaf that satisfies cravings while keeping your wellness goals intact! Perfect for the keto diet or any low carb lifestyle.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Granular erythritol sweetener
- 4 large Eggs
- 2 tablespoons Lemon zest
- 0.25 cup Fresh lemon juice
- 1 teaspoon Vanilla extract
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with a little melted butter 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, blend the melted butter and erythritol sweetener until well combined.
Add the eggs one at a time to the butter mixture, beating well after each addition until smooth and fluffy.
Stir in the lemon zest, lemon juice, vanilla extract, and heavy cream until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined and a smooth batter forms.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for about 50 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
Allow the lemon loaf to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Slice and serve. Enjoy your deliciously moist and low carb lemon loaf!
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.1 g | 333% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 15.0 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 595 mg | 46% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 794 mg | 17% | |
*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.
