Description
Moist, buttery, and bursting with bright lemon flavor — this homemade lemon loaf is a low-carb twist on the classic Starbucks version. Perfect for breakfast or a sweet treat without the sugar crash!
Ingredients
For the Loaf:
1 cup almond flour
¼ cup coconut flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup melted coconut oil or unsalted butter
¾ cup powdered erythritol or monk fruit sweetener (or ½ cup honey/maple syrup for non-keto)
2 large eggs
¼ cup lemon juice (freshly squeezed for best flavor)
Zest of 1 lemon
¼ tsp vanilla extract
For the Lemon Glaze (Low Carb):
¼ cup powdered sweetener (erythritol or allulose)
2 tbsp lemon juice
½ tsp water (as needed)
Optional: 1 tsp lemon zest for extra flavor
Instructions
Preheat oven to 325°F (160°C). Line an 8×4-inch loaf pan with parchment paper.
In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
Add melted oil, powdered sweetener, eggs, lemon juice, zest, and vanilla. Mix until smooth and thick.
Pour batter into the loaf pan and smooth the top. Bake for 35–40 minutes or until a toothpick comes out clean.
While the loaf bakes, mix glaze ingredients in a small bowl until smooth. Add more liquid if needed to reach drizzle consistency.
Once loaf is done, let cool slightly. Drizzle glaze over the top while still warm for best absorption.
Let cool completely before slicing. Store in the fridge for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 40 mins
Nutrition
- Calories: 180
- Fat: 14g
- Carbohydrates: 4g
- Protein: 5g