Keto Lemon Loaf
A moist, tender keto lemon loaf with just 3.2 net carbs per slice. Made with superfine almond flour, real lemon zest, and a sweet lemon glaze, this low-carb treat is perfect for breakfast or dessert.
Ingredients
- 3 large eggs room temperature preferred
- ½ cup full-fat sour cream
- ¼ cup heavy whipping cream 35% fat
- ½ cup softened unsalted butter
- 1 teaspoon pure lemon extract
- 2½ cups superfine blanched almond flour
- ½ cup powdered sweetener erythritol or monk fruit blend
- 1 teaspoon aluminum-free baking powder
- ½ tablespoon lemon zest about ½ fresh lemon
- For the glaze:
- 2 tablespoons fresh lemon juice from 1 lemon
- ⅓ cup powdered sweetener same as above
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, cream together softened butter and powdered sweetener until light and fluffy (~2-3 minutes).
- Add eggs one at a time, beating well after each addition. Mixture may look curdled—this is normal.
- Mix in sour cream, heavy cream, and lemon extract until just combined.
- In a separate bowl, whisk almond flour, baking powder, and lemon zest. Gradually fold dry ingredients into wet ingredients. Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake 55-65 minutes, or until a toothpick comes out clean or with a few moist crumbs. The top should be golden and spring back lightly.
- While cooling, whisk together glaze ingredients until smooth. Let the loaf cool in the pan for at least 30 minutes before glazing.
- Spread glaze evenly over cooled loaf and allow to set before slicing and serving.
Notes
Use room temperature eggs and dairy for best batter consistency.
Avoid overbaking to prevent dryness; start checking at 55 minutes.
Superfine almond flour is essential for smooth texture; do not substitute coconut flour.
For dairy-free version, swap butter for softened coconut oil, sour cream for coconut yogurt, and heavy cream for coconut cream.
Loaf stores well at room temperature for 3 days, or freeze sliced portions for up to 3 months.
Optional variations: add a cream cheese swirl, extra lemon zest, or fold in blueberries dusted with almond flour for color and flavor.