KETO Lemon Loaf

All the Starbuck addicts listen up, you can now enjoy a reduced carb lemon loaf! Easy to make and satisfying. Invite your friends over for a cup of steamy coffee with heavy cream and a slice of this mouth watering loaf!

Lemon Loaf Ingredients 2017 / Lemon Loaf 2021 recipe Lemon Loaf

2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Celtic sea salt
6 eggs
1 cup Swerve confectioner
2 teaspoons vanilla
3 teaspoons lemon extract
⅔ cup lemon juice
1¼ cup coconut oil
LEMON ICING MIX INGREDIENTS
½ cup coconut oil, softened
1/2 cup Swerve confectioners
2 tablespoon unsweetened almond milk
1 tsp lemon extract

PREPARE AND BAKE at 325 degrees F for 55 minutes

Combine almond flour, coconut flour, baking soda, baking powder and salt in a bowl.
In a separate medium sized bowl combine the eggs and coconut oil. Combine until light and fluffy.
Add the natural sweetener, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Pour batter into a well greased 9×5-inch loaf pan. Cover with foil (or it will burn the top).
Bake at 325 degrees F for 55 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a blender and combine until smooth.
When the loaf is totally cool, remove it from pan and frost the top with the melted icing. Place back in fridge for the icing to set.
NOTE: The icing will stay melted if you put onto a warm loaf.
Let the icing set up before slicing.
Out of the oven let cool before icing

NUTRITIONAL COMPARISON (per serving)
Starbuck Loaf = 470 calories, 20g fat, 6g protein, 68g carbs
“KETO’s” Loaf = 325 calories, 32.5g fat, 5.5g protein, 4.6g carbs

89% fat, 6% protein, 5% carbs