Keto Lemon Loaf

Bright, zesty, and irresistibly moist, this Keto Lemon Loaf is the perfect low-carb treat to satisfy your sweet tooth while staying on track. Bursting with fresh lemon flavor from real lemon juice and zest, this gluten-free loaf is made with a combination of almond and coconut flour for a light yet hearty texture. Sweetened with keto-friendly erythritol and topped with a luscious lemon glaze, it offers a guilt-free indulgence without sacrificing flavor. Ready in just over an hour, this easy-to-make loaf is ideal for breakfast, dessert, or an afternoon snack. Each slice is rich in flavor, keto-approved, and a refreshing alternative to traditional baked goods—perfect for lemon lovers!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined. Set aside.

Step 3

In another bowl, beat the granulated erythritol and melted butter together until the mixture is smooth and creamy.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition.

Step 5

Stir in the lemon zest, lemon juice, vanilla extract, and heavy cream until the mixture is well blended.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Step 7

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the lemon loaf to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Step 10

While the loaf cools, prepare the glaze by mixing the powdered erythritol with a bit of lemon juice until a smooth, thick glaze forms.

Step 11

Once the loaf is completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set before cutting into the loaf.

Step 12

Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1120.8g)

Amount per serving	% Daily Value*
Calories	2954.8

Total Fat 221.1g	0%
Saturated Fat 91.4g	0%
Polyunsaturated Fat g
Cholesterol 1434.3mg	0%
Sodium 1994.7mg	0%
Total Carbohydrate 449.6g	0%
Dietary Fiber 28.9g	0%
Total Sugars 121.2g
Protein 75.6g	0%

Vitamin D 246IU	0%
Calcium 535.0mg	0%
Iron 12.1mg	0%
Potassium 759.3mg	0%

*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.

Source of Calories

Fat: 48.6%

Protein: 7.4%

Carbs: 44.0%