Description
This Keto Lemon Cream Cheese Loaf 🍋 is moist, tangy, and perfectly sweet with zero guilt! Made with almond flour, cream cheese, and fresh lemon zest, it’s a low-carb treat that tastes like sunshine in every bite.
Ingredients
2 cups almond flour
8 oz cream cheese, softened (swap half for 4 oz full fat Greek yogurt if you like)
4 large eggs
½ cup unsalted butter, melted and cooled
¾ cup granulated erythritol (or monk fruit sweetener)
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
Optional Lemon Glaze:
½ cup powdered erythritol
1–2 tbsp lemon juice
½ tsp lemon zest
Instructions
1. Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, beat the cream cheese and erythritol until smooth and fluffy.
3. Add in the eggs one at a time, mixing until incorporated.
4. Stir in melted butter, lemon juice, zest, and vanilla extract.
5. In a separate bowl, whisk almond flour, baking powder, and salt.
6. Combine wet and dry ingredients and mix until smooth.
7. Pour batter into the loaf pan and smooth the top.
8. Bake for 45–55 minutes, or until golden brown and a toothpick comes out clean.
9. Cool completely before adding the optional glaze.
10. For the glaze, whisk powdered erythritol, lemon juice, and zest until smooth, then drizzle over loaf.
Notes
This loaf tastes even better the next day after chilling overnight—the lemon flavor deepens beautifully.
Store in an airtight container for up to 3 days at room temperature or up to 7 days in the fridge.
Freeze slices individually for quick, low-carb breakfasts or snacks.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 1
- Sodium: 110
- Fat: 21
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 2
- Protein: 7
- Cholesterol: 95