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. 
If you are looking for desserts or treats with no added sugar, you might also love this Keto Zucchini Bread or this Easy Chocolate Fudge.
If you try any of these, show us what you made! Tag me on Instagram and use the hashtag #happyhealthymama. You can also find me on Facebook!
Lemon Loaf Cake (Keto, Gluten-Free, Sugar-Free)
- Total Time: 45 minutes
- Yield: 9 slices 1x
- Diet: Diabetic
Description
This Lemon Loaf Cake is a super simple, no fuss recipe for a sugar-free, gluten-free, Keto cake! It has incredible lemon flavor and super texture.
Ingredients
For the 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 Glaze
- 3/4 cup powdered erythritol
- 2–4 tablespoons lemon juice
Instructions
- 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!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: dessert recipes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 172
- Sugar: 1.7 grams
- Fat: 10.6 grams
- Saturated Fat: 5.9 grams
- Carbohydrates: 5.3 grams
- Fiber: 1.7
Lemon Loaf Cake was made very tasty and soft, please tell me More Lovely Cake Recipes.
I love this recipe, I will try this today.
Thank you so much for your recipes. I will be making it again. Thank you for doing what you do
This is the best cake ever I will be making it again. It turned out exactly the way the photo looked and it tastes wonderful
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe.
I really like the knowledge that you possess regarding food lemon loaf cake is my favourite and i will definitely try to prepare the cake by using this recipe
Hi can i use honey as sweetner?.if yes, how much shld i use?
I don’t think honey will work as a sweetener here as it will be too wet. I’d have to work with the ratios to figure it out. Sorry!
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
Hi… can i use honey as sweetner? How much shld i use?