Description
A delicious and low-carb lemon loaf cake topped with creamy frosting, perfect for keto dieters.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol (for frosting)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine almond flour, erythritol, baking powder, and salt.
- In another bowl, beat the softened butter and eggs until creamy.
- Add lemon juice and lemon zest to the wet mixture and mix well.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat the cream cheese, powdered erythritol, and vanilla extract until smooth.
- Spread the cream cheese frosting over the cooled lemon loaf cake.
Notes
- Store leftovers in the refrigerator for up to a week.
- Can be frozen for up to 3 months.
- Adjust sweetness according to your taste preference.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg