Introduction
Keto Lemon Loaf Cake with Cream Cheese Frosting is a moist, tangy, and buttery cake that satisfies dessert cravings without the carbs. Sweetened with low-carb alternatives and topped with a creamy frosting, this loaf is perfect for breakfast, brunch, or guilt-free indulgence.
Origin
Lemon cakes have a long-standing tradition in European and American baking, cherished for their bright, citrus flavor. This keto version adapts the classic recipe using almond flour, erythritol, and cream cheese frosting, reflecting the modern low-carb movement that balances taste and health-conscious baking.
Cultural Significance
Keto Lemon Loaf Cake has become popular among low-carb and ketogenic communities, offering a way to enjoy traditional desserts without spiking blood sugar. It represents innovative home baking, blending comfort and wellness.
Ingredients Quantity (Serves 8–10)
For the Loaf Cake:
- Almond flour: 2 cups (200 g)
- Coconut flour: ¼ cup (30 g)
- Baking powder: 1 teaspoon
- Salt: ¼ teaspoon
- Erythritol (or preferred keto sweetener): ½ cup (100 g)
- Eggs: 4 large
- Unsalted butter (melted): ½ cup (115 g)
- Lemon juice: ¼ cup (60 ml)
- Lemon zest: 2 teaspoons
- Vanilla extract: 1 teaspoon
For the Cream Cheese Frosting:
- Cream cheese (softened): 225 g (8 oz)
- Unsalted butter (softened): 2 tablespoons
- Powdered erythritol: ¼–½ cup, to taste
- Lemon juice: 1–2 tablespoons
- Lemon zest: 1 teaspoon (optional)
Optional Additions
- Poppy seeds for texture and visual appeal
- Vanilla extract or almond extract for flavor enhancement
- Drizzle of sugar-free lemon glaze on top
- Slivered almonds for garnish
Tips for Success
- Use room-temperature eggs and cream cheese for smooth mixing.
- Don’t overmix the batter—almond flour can make the cake dense if overworked.
- Let the cake cool completely before frosting to prevent melting.
- For extra moisture, fold in unsweetened Greek yogurt or sour cream.
- Press lemon zest gently into frosting for visual appeal.
Instructions
- Preheat Oven:
- Preheat oven to 175°C (350°F). Grease or line a 9×5-inch loaf pan.
- Prepare Cake Batter:
- In a bowl, whisk together almond flour, coconut flour, baking powder, salt, and erythritol.
- In a separate bowl, beat eggs, melted butter, lemon juice, lemon zest, and vanilla.
- Gradually fold dry ingredients into wet until just combined.
- Bake the Cake:
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan for 10 minutes, then transfer to a wire rack.
- Prepare Frosting:
- Beat cream cheese and butter until smooth.
- Add powdered erythritol, lemon juice, and optional zest. Mix until creamy.
- Frost the Cake:
- Spread frosting evenly over cooled loaf.
- Optionally garnish with extra lemon zest or slivered almonds.
- Serve:
- Slice and enjoy as a low-carb breakfast treat, dessert, or snack.
Description
This keto lemon loaf is tender, moist, and bursting with citrus flavor, balanced by a rich, tangy cream cheese frosting. Almond and coconut flours give it a slightly nutty texture, while erythritol ensures a sweet finish without the carbs.
Nutritional Information (Approximate per slice, 1 of 10 slices)
- Calories: 220–250 kcal
- Protein: 7–8 g
- Carbohydrates: 4–6 g net carbs
- Fat: 20–22 g
- Fiber: 2–3 g
- Sugar: <1 g (using erythritol)
Conclusion
Keto Lemon Loaf Cake with Cream Cheese Frosting is a bright, tangy, and indulgent low-carb dessert. It’s perfect for those following keto or low-carb diets without sacrificing flavor or presentation.
Recommendation
Serve chilled or at room temperature. Pair with coffee, tea, or sparkling water for a refreshing, guilt-free treat. This loaf also freezes well, making it perfect for make-ahead portions.
Embracing Healthful Indulgence
Using almond and coconut flour provides healthy fats and fiber, while erythritol keeps sugar low. Enjoy in moderation, and pair with fresh fruit or a small serving of berries for extra nutrients.