Keto Lemon Loaf Cake

Bright, zesty, and irresistibly moist, this Keto Lemon Loaf Cake is the perfect guilt-free indulgence for low-carb lifestyles! Made with a wholesome blend of almond and coconut flours, this gluten-free dessert combines tangy lemon juice, refreshing lemon zest, and creamy sour cream for a delightful balance of flavors and a tender crumb. Sweetened with keto-friendly erythritol, this loaf cake satisfies your sweet tooth without spiking your carbs. Ideal for breakfast, a snack, or dessert, it's topped with a dusting of powdered erythritol for an elegant, sugar-free finish. Ready in just over an hour, this easy-to-make keto lemon loaf is a crowd-pleaser that keeps you on track with your health goals. Perfect for anyone seeking a low-carb, gluten-free, or keto-friendly recipe with a burst of citrusy freshness!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 10

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Coconut flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 1 cup Granulated erythritol
• 0.5 cup Unsalted butter, softened
• 4 large Eggs
• 0.5 cup Almond milk, unsweetened
• 0.25 cup Fresh lemon juice
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 0.5 cup Sour cream
• 0.5 cup Powdered erythritol

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper for easier removal.

Step 2

In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the granulated erythritol and softened butter together with an electric mixer until creamy and fluffy, about 2 minutes.

Step 4

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

Step 5

Mix in the almond milk, fresh lemon juice, lemon zest, vanilla extract, and sour cream until smooth.

Step 6

Gradually integrate the dry ingredients into the wet mixture, beating on low speed until just combined. Be careful not to overmix.

Step 7

Pour the batter into the prepared loaf pan and spread into an even layer.

Step 8

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

Step 9

Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 10

Once the cake is cooled, sift the powdered erythritol on top for a finishing touch, if desired.

Step 11

Slice the loaf into 10 portions and serve. Enjoy a slice of tangy, keto-friendly lemon goodness!

Nutrition Facts

Serving size	(1126.0g)

Amount per serving	% Daily Value*
Calories	2386.5

Total Fat 216.2g	0%
Saturated Fat 91.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1059.8mg	0%
Sodium 1522.9mg	0%
Total Carbohydrate 387.0g	0%
Dietary Fiber 29.0g	0%
Total Sugars 18.3g
Protein 67.6g	0%

Vitamin D 207.9IU	0%
Calcium 835.2mg	0%
Iron 10.8mg	0%
Potassium 625.5mg	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: 51.7%

Protein: 7.2%

Carbs: 41.1%