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close up of the Lemon Loaf Cake

Lemon Loaf Cake (Keto, Gluten-Free, Sugar-Free)


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.



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


  1. Preheat the oven to 350 degrees. Line a 9×5 inch loaf pan with parchment paper. Set aside.
  2. In a large bowl, whisk together the eggs, Greek Yogurt, lemon juice, and coconut oil until well combined.
  3. Add the almond flour, sweetener, coconut flour, baking soda, and salt, and stir until combined.
  4. 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.
  5. Allow to cool on a wire rack at least 30 minutes.
  6. 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.
  7. 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


  • 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

Keywords: Lemon Loaf Cake