Sugar Free Lemon Loaf
This sugar-free lemon loaf is moist, tangy, and ridiculously easy, with just 5g carbs and 8g protein per slice. Made with almond flour and Greek yogurt, it's keto, low-carb, diabetic-friendly, and tastes nothing like the diet version.
Servings: 10 servings
Calories: 229kcal
Cost: $10
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup powdered sweetener sugar substitute
- ½ cup greek yogurt
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice
- ⅓ cup unsalted butter
- ½ teaspoon lemon extract optional ingredient for exta flavor
Lemon Glaze
- ¾ cup powdered sweetener sugar substitute
- 1.5 tablespoon lemon juice
Instructions
- Preheat oven to 325°F. Line 8x5 loaf pan with parchment paper.
- Zest lemon (1 tbsp). Juice lemon (2 tbsp).
- In a large bowl, whisk together almond flour, baking powder, salt, and powdered sweetener.
- Add eggs, butter, Greek yogurt, lemon zest, and lemon juice. Add lemon extract if using. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake at 325°F for 50-55 minutes until a toothpick comes out clean.
Lemon Glaze
- While baking, whisk powdered sweetener and lemon juice together in a small bowl for glaze.
- cool loaf completely (30+ minutes). Spread glaze over top.
- Slice and enjoy. Store in airtight container up to 5 days or freeze up to 2 months.
Video
Notes
- Keep in airtight container at room temp 1-3 days, fridge 5 days, freezer 2 months. Freeze slices before glazing for grab-and-go breakfasts.
- Monk fruit or erythritol work 1:1. Test with small batch if switching, some affect bake time slightly.
- Troubleshooting: Dense loaf? Don't overmix. Dry loaf? Use ultra-fine blanched almond flour and don't overbake.
Nutrition
Calories: 229kcal | Carbohydrates: 5g | Protein: 8g | Fat: 20g | Fiber: 2g | Sugar: 1g
