Low Carb Lemon Loaf Cake
Brighten up your day with this moist and zesty Low Carb Lemon Loaf Cake, a guilt-free indulgence perfect for keto diets and low-carb lifestyles! Made with a delightful blend of almond and coconut flours, this cake is naturally gluten-free and sweetened with erythritol to keep sugar content in check. Each slice is bursting with fresh lemon flavor, thanks to the perfect balance of tangy lemon juice and fragrant zest, while pockets of creamy, pillowy-soft cream cheese add a luxurious texture. Quick and easy to prepare in just 15 minutes, it's a showstopping treat that bakes to golden perfection in under an hour. Ideal for afternoon tea, brunch, or dessert, this fluffy, buttery lemon loaf is sure to become your new favorite low-carb creation!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Erythritol sweetener
- 0.5 cup Unsalted butter, melted
- 4 large Eggs
- 0.25 cup Lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.25 cup Heavy cream
- 0.5 cup Cream cheese, softened
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk together and set aside.
In another bowl, whisk together the erythritol sweetener and melted butter until well combined.
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, vanilla extract, and heavy cream.
Pour the wet ingredients into the dry ingredients and mix until fully combined. The batter will be relatively thick.
In a small bowl, beat the softened cream cheese until smooth and creamy.
Gently fold the cream cheese into the batter, trying not to overmix to maintain pockets of cream cheese in the loaf.
Pour the batter into the prepared loaf pan and spread evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the lemon loaf cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 1770 mg | 77% | |
| Total Carbohydrate | 244.7 g | 89% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 14.9 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 590 mg | 45% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 701 mg | 15% | |
*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.
