This Keto Lemon Loaf will satisfy your craving without abandoning your keto diet goals. Soft and moist, this low-carb lemon bread is full of flavor without being full of carbs.
Whether you are enjoying this for dessert or breakfast, this delicious treat will remind you of your favorite coffeehouse iced lemon loaf. This lemon pound cake is also gluten-free and grain-free as well as of course, sugar-free.
This recipe is similar to my lemon blueberry bread but instead of blueberries, I added a super sweet lemon glaze to give it even more of a kick. You can also add cream cheese to the delicious glaze to make it more of a frosting.
Keto lemon pound cake recipe is one of my favorite keto desserts because it uses simple ingredients that can be found at any grocery store. Perfect for lemon lovers and those on the ketogenic diet, this one is a crowd favorite.
I made this recipe using my favorite almond flour but you can also make it with coconut flour. In fact, coconut flour is a bit lower in carbs than almond flour and gives a bit lighter texture. Coconut flour should be substituted 3:1 to almond flour - and make sure to not pack either flour when measuring.
This is one of my favorite keto recipes that everyone loves - even friends who are not counting carbs. It is a great dessert to take to parties as you can use a mini loaf pan to make bite-sized sweets to share.
This lemony keto pound cake recipe has a light lemon flavor, but you can increase the flavor by adding 2 tablespoons of real lemon juice (which has only 1 carb per tablespoon) or an additional teaspoon of lemon extract. I personally like the taste of extracts, so I use them most often in my baking.
I also prefer almond extract to vanilla extract as I feel like it gives a bolder flavor that is less sweet. In fact, most of my keto cakes use almond extract.
Monk fruit is my preferred sugar substitute as I find it does not have the minty cooling effect that some keto sweeteners have. Plus monk fruit is rated a zero on the glycemic index and has zero carbs and zero calories. Monk fruit can be up to 300x sweeter than sugar, but you can find 1:1 ratio monk fruit at most stores. I prefer Lakanto monk fruit, but you can also use brands like Swerve and Pyure.
To make this recipe dairy-free, swap the melted butter for melted coconut oil. You can also make this a banana loaf simply by swapping the lemon extract for banana extract and leaving out the zest! Add in a tablespoon of poppy seeds to make it a keto lemon poppy seed bread! This is such a deliciously versatile recipe the whole family will love!
MACROS
According to Nutritionix, each slice of this Keto Lemon Loaf Cake has 165 calories, 14 g fat, 5 g protein, 6 total carbs, 2 g fiber, and 4 net carbs.
Note: With any Keto Recipe you want to make sure you scan and calculate your specific ingredients for nutritional data as exact macros may vary depending on brands.
Check out these other Keto Cake Recipes you will love
Keto Lemon Loaf Recipe
Ingredients:
- 4 large eggs - room temperature
- 2 cups almond flour
- ½ cup almond milk
- ½ cup monk fruit sweetener
- 4 oz melted butter, cooled
- 2 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 teaspoon baking powder
- lemon zest
For the Glaze:
- 1 cup confectioners monk fruit sweetener or powdered erythritol
- 2 tablespoon almond milk
- ½ teaspoon lemon extract
Instructions:
Preheat oven to 350*
Mix together dry ingredients in a large bowl. Using a hand mixer, add in wet ingredients and mix well. Pour into a greased or parchment paper-lined loaf pan.
If using a single loaf, bake for 45 minutes or until a toothpick comes out clean. If using a smaller loaf pan, bake for 24 minutes or until a toothpick comes out clean.
Mix ingredients of the glaze together until desired thickness and pour over cooled keto lemon loaf. If it gets too thin you can add a bit of xanthan gum to thicken. Pour on top of the cake and enjoy!
This moist keto lemon cake recipe will stay good for up to five days in an airtight container in the refrigerator or can be frozen for up to three months. Just simply let it defrost completely before eating.
Keto Lemon Loaf
This Keto Lemon Loaf will satisfy your craving without abandoning your keto diet goals. Soft and moist, this low-carb lemon bread is full of flavor without being full of carbs.
Ingredients
For The Cake
- 4 large eggs - room temperature
- 2 cups almond flour
- ½ cup almond milk
- ½ cup monk fruit sweetener
- 4 oz melted butter, cooled
- 2 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 teaspoon baking powder
- lemon zest
For The Glaze
- 1 cup confectioners monk fruit sweetener
- 2 tablespoon almond milk
- ½ teaspoon lemon extract
Instructions
- Preheat oven to 350*
- Mix together dry ingredients in a large bowl. Using a hand mixer, add in wet ingredients and mix well. Pour into a greased or parchment paper-lined loaf pan. If using a single loaf, bake for 45 minutes or until a toothpick comes out clean. If using a smaller loaf pan, bake for 24 minutes or until a toothpick comes out clean.
- Mix ingredients of the glaze together until desired thickness and pour over cooled keto lemon loaf. If it gets too thin you can add a bit of xanthan gum to thicken.
- Pour on top of the cake and enjoy!
Notes
This moist keto lemon cake recipe will stay good for up to five days in an airtight container in the refrigerator or can be frozen for up to three months. Just simply let it defrost completely before eating.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 165Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 125mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gSugar Alcohols: 0gProtein: 5g
Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.
