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Keto Lemon Cream Cheese Loaf

A dreamy, zingy treat that’s low on carbs but high on flavor—perfect for a dessert or snack that fits a ketogenic diet.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: Keto, Low Carb
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour The star of our keto show!
  • ⅓ cup granulated erythritol Sweetness without the sugar.
  • 1 tsp baking powder To make it rise.
  • ½ tsp baking soda For that extra lift.
Wet Ingredients
  • 2 oz cream cheese, softened Richness that can’t be beat.
  • 3 large eggs Binding it all together.
  • ¼ cup unsweetened almond milk To keep it moist.
  • 1 each lemon, zest Because zesty is besty!
  • 1 each lemon, juice Freshly squeezed.
  • 1 tsp vanilla extract Adding depth to your loaf.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and baking soda.
  3. In another bowl, blend the softened cream cheese until smooth and creamy.
  4. Into the cream cheese bowl, crack the eggs, add the almond milk, lemon juice, lemon zest, and vanilla extract. Mix until everything is combined.
  5. Gradually stir the dry mixture into the wet mixture until just combined.
  6. Grease a standard loaf pan and pour the batter in, smoothing the top.
Baking
  1. Pop the batter into your preheated oven and let it bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack. Slice it up and enjoy!

Notes

Sift the almond flour for a fluffier texture. For a stronger lemon flavor, feel free to add more zest. A slice can be microwaved for about 10 seconds for a warm treat.