Low-Carb Lemon Loaf

I absolutely love my Low-Carb Lemon Loaf recipe. It lends a soft, yet dense, crumb that holds up nicely when sliced. Baking grain-free recipes can be challenging, especially with coconut flour, but this recipe always comes out just right. I prefer baking with coconut flour over almond flour because the finished product is light and fluffy, contains more healthy fats and more fiber. Coconut flour may boast more net carbs than almond flour, but it’s still safe for low-carb, keto diets. Coconut flour contains MCT’s (medium chain triglycerides) that help us stay fuller, longer, so if you’re looking to enjoy a treat once in a while and still stay on your weight loss journey, baking with coconut flour may suit your needs.

Makes 1 loaf

 
 

Ingredients

  • 3/4 c. coconut flour

  • 1 t. baking powder

  • 1/2 c. granular stevia, mink fruit or erythritol

  • 1 lemon (zest of whole lemon and juice of whole lemon)

  • 6 eggs

  • 1/2 c. plain yogurt (goat, sheep, organic bovine, almond or coconut based)

  • 1/2 c. butter, melted (coconut oil will work too)

  • 1/4 t. sea salt

Directions

  • Preheat the oven to 325.

  • Whip the eggs and sugar substitute together.

  • Add in the melted butter or coconut oil and yogurt.

  • Mix in the remaining ingredients.

  • Pour batter into a parchment paper lined stone loaf pan for best results.

  • Bake 50-60 minutes, or until a toothpick comes out clean.

  • Store in a glass container in the fridge.

  • Do you love lemon recipes? Check out my Low-Carb Lemon Bundt Cake.

BreakfastKristin Smithgluten free, keto, low carb, grain-free, paleo