As you may or may not know, hubby's favorite treat is anything lemon. That's why you'll find so many lemon recipes on our blog. Here's another one of his favorites - the lemon loaf. You can also make it in a bundt pan, it seems to cook quicker and more evenly. This recipe is very similar to our lemon cupcake recipe but a little more dense. It does not taste like an egg loaf either. This could just as easily be an orange loaf by swapping orange juice and zest for the lemon. Enjoy!
Keto Lemon Loaf
1/2c butter, softened
3/4c sweetener of your choice (we use Splenda)
5 eggs, beaten
1/3c sour cream
1/3c lemon juice
1 tsp lemon zest or 5 drops essential oil (we use dōTERRA)
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
2c fine almond flour
1/4c fine coconut flour (we use Republic of Coconut)
1T baking powder
1/4 tsp salt (check out these cute mini measuring spoons)
1. Preheat oven to 350°. In a large mixing bowl, cream the butter and sweetener until smooth.
2. Add eggs, one at a time, blend until light and fluffy..
3. Add in remaining wet ingredients and stir. Add dry ingredients and stir just until blended, don't over mix.
4. Pour into greased or silicone loaf pan or bundt pan. Bake for 25-30 minutes or until center comes out clean.
5. Cool completely before removing from baking pan. These also freeze well. Enjoy!
NOTE: Initially we topped this cake with a cream cheese frosting, but we found it overpowered the light, lemony flavor of the cake. Now, we use a simple lemon buttercream that compliments the cake very well. It also tastes great unfrosted.
Lemon Buttercream
2-4T lemon juice
1c powdered sweetener
6T butter, softened
Combine all ingredients until smooth, start with two tablespoons of lemon juice and add more until it reached the consistency you desire. Pour over cooled cake. Store covered in refrigerator.
VARIATIONS
LEMON LAYER CAKE: Divide batter between two greased 8" rounds or silicone pans and bake 20-25 minutes. Let cakes cool completely before removing from pans and frosting. We like to use fresh whipped cream instead of frosting.
Whipped Cream
1c heavy whipping cream
3/4c powdered sweetener (we use Splenda)
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1. Whip the cream on high until soft peaks form, 3-4 minutes.
2. Add remaining ingredients and whip until fully incorporated and fluffy, about 1-2 minutes. Be careful not to over beat or the whipped cream with break and begin to separate.
3. Frost cakes once they are completely cooled. Cover and refrigerate.
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