If you’re looking for a healthy, low-carb cake recipe, you’ve found it! This Lemon Loaf Cake is Keto, sugar-free, gluten-free and so delicious! The best part? It’s a super simple, no-fuss recipe with a short ingredients list!
If you’ve been baking a lot during quarantine, but want a healthier baking option, I’ve got your covered today. This Lemon Loaf Cake is sooo delicious and perfect for anyone who is following a keto, diabetic, low-carb, sugar-free, or gluten-free diet.
I was inspired by my friend Tayrn’s Keto Vanilla Cake, but I was craving lemon flavor so with a few tweaks I made that happen.
I sweetened this Lemon Loaf Cake with a monk fruit sweetener/erythritol blend, making it a sugar-free cake. We could allllll do some good by cutting back on the sugar, and this natural sweetener is a great alternative!
Can we just talk about the texture of this cake for a hot minute? Just look!
Sometimes gluten-free and low carb baked goods can have a weird texture, but this cake crumb is lovely!
Okay so it’s a healthy, low carb cake, but is it EASY? Ummmm…yes! This Lemon Loaf Cake is one of the easiest, most fuss-free, homemade cakes I’ve ever made. It might as well be a boxed mix! Let me show you how super duper easy this is.
Recipe Ingredients–What You Need
For the Lemon Loaf Cake
- 3 large eggs
- 1/4 cup Greek yogurt
- 1/4 cup lemon juice
- 1/4 cup refined coconut oil, melted
- 1 tablespoon lemon zest
- 1 cup almond flour
- 3/4 cup monk fruit sweetener/erythritol blend (I use this brand)
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Lemon Glaze
- 3/4 cup powdered erythritol
- 2-4 tablespoons lemon juice
How to Make Lemon Loaf Cake
- Preheat the oven to 350 degrees. Line a 9×5 inch loaf pan with parchment paper. Set aside.
- In a large bowl, whisk together the eggs, Greek Yogurt, lemon juice, and coconut oil until well combined.
- Add the almond flour, sweetener, coconut flour, baking soda, and salt, and stir until combined.
- Transfer the batter to the prepared loaf pan. Bake in the preheated oven for 35 minutes, or until the top is set and the center doesn’t jiggle.
- Allow to cool on a wire rack at least 30 minutes.
- Meanwhile, prepare the glaze. Place the powdered erythritol in a bowl and add 2 tablespoons lemon juice. Whisk together and add more lemon juice if a thinner consistency is desired.
- Remove the lemon cake from the pan by pulling out the parchment paper.
- Spread the glaze to the top and sides of the loaf. Slice and serve. Enjoy!
If you try this Lemon Loaf Cake, you have to let me know what you think! Please leave a star rating below. It not only helps other readers see which recipes have been tried and true, but also helps my recipes get found more easily.Print