This keto lemon loaf is soft, moist, and bursting with bright citrus flavor. It’s a perfect low-carb treat for breakfast, snacks, or dessert, offering a rich, buttery texture without all the sugar. Simple to make and refreshingly tangy, it’s a delicious way to enjoy a guilt-free lemon-inspired bake.
Nutritional Breakdown (Per Serving)
Calories: 250
Total Carbs: 5 g
Net Carbs: 3 g
Fat: 23 g
Protein: 6 g
Ingredients
2 cups Almond Flour
8 oz Cream Cheese
4 Large Eggs
1/2 cup Butter
3/4 cup Sweetener
3 tbsp Lemon Juice
1 tbsp Lemon Zest
1 tsp Baking Powder
1 tsp Vanilla Extract
Pinch of Salt
Instructions
Preheat the oven to 350°F (175°C) and prepare a loaf pan.
In a bowl, combine the almond flour, baking powder, and salt.
Beat the butter and cream cheese together until light and fluffy.
Slowly add the sweetener and mix until smooth.
Add the eggs one at a time, mixing well after each.
Stir in the lemon juice, lemon zest, and vanilla extract.
Add the dry ingredients to the wet mixture and mix until smooth.
Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until golden and set.
Let the loaf cool for 10 minutes before removing it from the pan.