Description
A deliciously moist keto-friendly lemon cream cheese loaf that satisfies your sweet tooth without the carbs.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup erythritol or preferred sweetener
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, blend the cream cheese and butter until smooth.
- Add the erythritol and mix until fully incorporated.
- Mix in the eggs one at a time, followed by the lemon zest and lemon juice.
- In a separate bowl, combine the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftover loaf in the refrigerator for up to one week.
- Can be frozen for up to three months, slice before freezing for easy serving.
- For extra flavor, glaze with a sugar-free lemon icing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg