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
Scale
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