Go Back Email Link
Print
keto-lemon-cake

Low-Carb Grain-Free Lemon Loaf

A light and bright low-carb, grain-free loaf perfect for breakfast or an afternoon snack.
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Author Angela at Everyday Welcome

Ingredients

  • 1 cup salted butter softened
  • 1/2 cup baking stevia
  • 4 eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 3/4 cup grain-free cup-for-cup flour blend*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 tablespoons unsweetened coconut or almond milk

For optional glaze

  • 2 tablespoons butter softened
  • 1/2 cup stevia baking blend
  • 1/2 teaspoon vanilla bean powder
  • 1/4 cup lemon juice

Directions

  1. Preheat oven to 325 degrees.
  2. Prepare a loaf pan by spraying with cooking oil and lining with parchment.
  3. In a large bowl with an electric mixer, beat together butter and stevia until light and fluffy.
  4. Add eggs and beat an additional minute or until light and fully combined.
  5. Add remaining ingredients and continue mixing until fully mixed.
  6. Pour into prepared loaf pan and bake 50-55 minutes or until a tester inserted into center of loaf comes out clean.
  7. If desired, poke holes and glaze baked loaf while still warm.

For optional glaze

  1. Beat together butter and powdered stevia with vanilla.
  2. Beat in lemon juice.

Recipe Notes

I use a 3-2-1 grain-free, gluten-free, Paleo baking flour blend from A Calculated Whisk blog (see my blog post notes).

Adapted from Allrecipes.com