Low Carb Lemon Loaf Cake

Bright, zesty, and perfectly moist, this Low Carb Lemon Loaf Cake is the ultimate guilt-free indulgence for lemon dessert lovers! Made with a blend of almond and coconut flour, and naturally sweetened with erythritol, this keto-friendly loaf cake skips the sugar and carbs without sacrificing flavor. Cream cheese swirls create pockets of creamy decadence, while fresh lemon juice and zest deliver an irresistibly tangy kick. This easy-to-make recipe comes together in just 15 minutes of prep and bakes to golden perfection in under an hour. It's a delightful, gluten-free treat perfect for breakfast, dessert, or an afternoon pick-me-up, and each slice is packed with wholesome, low-carb goodness. Serve it as-is or with a dollop of whipped cream for a truly indulgent experience!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 10

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

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk together and set aside.

Step 3

In another bowl, whisk together the erythritol sweetener and melted butter until well combined.

Step 4

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.

Step 5

Pour the wet ingredients into the dry ingredients and mix until fully combined. The batter will be relatively thick.

Step 6

In a small bowl, beat the softened cream cheese until smooth and creamy.

Step 7

Gently fold the cream cheese into the batter, trying not to overmix to maintain pockets of cream cheese in the loaf.

Step 8

Pour the batter into the prepared loaf pan and spread evenly with a spatula.

Step 9

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.

Step 10

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

Serving size	(926.8g)

Amount per serving	% Daily Value*
Calories	2754.8

Total Fat 253.2g	0%
Saturated Fat 113.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1193.7mg	0%
Sodium 1769.7mg	0%
Total Carbohydrate 244.7g	0%
Dietary Fiber 28.9g	0%
Total Sugars 14.9g
Protein 70.7g	0%

Vitamin D 164IU	0%
Calcium 589.8mg	0%
Iron 10.7mg	0%
Potassium 701.4mg	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: 64.4%

Protein: 8.0%

Carbs: 27.6%