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Keto Lemon Cream Cheese Loaf

A delicious low-carb dessert that strikes the perfect balance between sweet and tangy, perfect for any gathering.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: Keto, Low-Carb
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 8 oz cream cheese, softened Make sure it is at room temperature.
  • 1/2 cup butter, softened Ensure butter is softened for easy mixing.
  • 1/2 cup erythritol or other keto sweeteners Use according to your taste preference.
  • 4 large eggs Add one at a time for better incorporation.
  • 1 cup almond flour This keeps the recipe low-carb.
  • 1/4 cup coconut flour Helps with moisture retention.
  • 1 tbsp baking powder Ensure it is fresh for proper rising.
  • 2 lemons, zest and juice Use fresh lemons for the best flavor.
  • 1 tsp vanilla extract Adds depth to the flavor.
  • pinch salt Balances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened cream cheese and butter using a hand or stand mixer until smooth and creamy.
  3. Add erythritol and mix well. Then, add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. In a separate bowl, mix almond flour, coconut flour, baking powder, and salt. Sift these dry ingredients into the wet mixture.
  5. Stir in the lemon juice, lemon zest, and vanilla extract until fully combined.
Baking
  1. Grease a loaf pan and pour the batter in, smoothing the top with a spatula.
  2. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the loaf to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Once cooled, slice and enjoy your Keto Lemon Cream Cheese Loaf!

Notes

If the batter seems too thick, add a tablespoon of unsweetened almond milk to loosen it. For extra zing, drizzle a lemon glaze on top with more erythritol mixed with lemon juice. Store leftovers tightly wrapped in the fridge for up to a week or freeze for future enjoyment.