Bright and zesty, this keto lemon loaf is a perfect Starbucks copycat. It's a light and delicious low-carb lemon pound cake you can enjoy for breakfast, brunch, or a sweet dessert.
Why you'll love it
Baked goods are one of the most tempting things at coffee shops. Just looking at those sweet muffins and breads is enough to make my mouth water. But, they are definitely not a good idea on the keto diet.
That is why I love to make keto-friendly desserts and keep them at home. I might even take some with me if I know I'll be stopping at a place like Starbucks.
This low-carb lemon pound cake tastes just like Starbucks lemon loaf. I can order my favorite keto drink from Starbucks and then munch on this keto cake.
It's a low-carb alternative that tastes like it is sweetened with maple syrup, but it's not! The keto bread gets its bright flavor from real lemon juice and is a fantastic fiber and protein source.
If you are craving dessert, then this is the perfect recipe for you. This keto pound cake tastes and looks just like a traditional pound cake.
This keto lemon pound cake only contains a few simple ingredients. Here is a bit more information about what I used to make the pound cake and the sugar-free glaze.
Superfine almond flour is best for this low-carb lemon pound cake. It will give you the smoothest texture that resembles white flour the closest.
Do not use almond meal; it is not the same as almond flour. It is made by grinding whole almonds, including the skins. If you use almond meal, the low-carb lemon cake will taste grainy.
Lemon juice gives this dessert an authentic lemon flavor. For the best results, I suggest juicing a fresh lemon.
Eggs are the most effective emulsifiers and will keep all the ingredients for your keto pound cake batter together and prevent it from falling apart.
Sour cream provides more fat and a tangy flavor to the keto lemon loaf.
Heavy whipping cream
The heavy cream also provides some deeper flavor and is a source of lots of healthy fats.
Use unsalted butter and ensure it is softened before mixing it into the batter!
A bit of lemon extract will enhance the overall lemon flavor in the loaf.
If you zest half of a lemon, you'll have enough to bring out the lemon flavor in the bread.
Use vanilla extract in the glaze to reduce how sweet it tastes and enhance the vanilla flavors.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Add parchment paper to the loaf pan. This will prevent the lemon loaf from sticking to the dish.
- Use the toothpick test. You will know the loaf is fully cooked when you insert a toothpick into the middle of the bread, and it comes out clean.
- Let the loaf cool completely before adding the lemon glaze. If you don't let it cool completely first, the glaze will melt.
If you have ever made a simple pound cake or sweet bread, then you can make this keto lemon pound cake. Here's how!
Make the batter
In a large mixing bowl, beat the butter, eggs, sour cream, heavy whipping cream, and lemon extract.
Add the almond flour, baking powder, and lemon zest.
Bake the keto lemon loaf
Pour the keto pound cake batter into your prepared loaf pan, and then bake it for about an hour. Then, let the sugar-free lemon bread cool completely.
Make and add the glaze
While the keto lemon loaf is cooling, make the glaze. Then, pour the glaze over the bread and enjoy!
️ Serving suggestions
This keto lemon loaf is perfect for breakfast, brunch, dessert, or as a post-workout snack. Since it's a Starbucks copycat, I enjoy it with a hot cup of bulletproof coffee.
If you are going to serve it for brunch, make some sugar-free scones with it. Then you'll have the perfect things to eat with some coffee or tea.
Add some savory flavors with the sweet keto lemon pound cake and make some keto egg bites on the side.
Or, just keep it simple and enjoy this cake with a glass of unsweetened almond milk!
There are a lot of different ways you can make this keto lemon pound cake. If you make any changes, please let me know in the comments!
- If you really want to make it a memorable dessert, use cream cheese frosting instead of the glaze. Add a thin layer of frosting since it has a richer flavor.
- You could also use coconut oil instead of butter in this lemon bread and replace the eggs with flax eggs.
- Instead of using a loaf pan, place the keto lemon loaf batter in a bundt pan.
Here are some questions people often ask about making low-carb lemon pound cake. If you don't see your question in this list, please leave it in the comments.
Grate the lemon rind. The yellow parts of the lemon peel are also known as lemon zest.
No, you cannot use coconut flour as a 1:1 replacement for almond flour. Coconut flour soaks up more moisture when you bake with it, so you will have to adjust how much heavy whipping cream you use.
Yes, if you melt the butter while trying to soften it, you can still use it.
No, coconut sugar is not keto-friendly. Do not use coconut sugar when you bake keto recipes.
If you enjoyed this keto lemon pound cake, here are more lemon keto dessert recipes you should make next. They are all perfect for summertime and any time of year.
- Keto Lemon Meringue Pie is not just keto-friendly but also dairy-free and nut-free too.
- Blueberry Lemonade Popsicles are refreshing on hot days and the perfect things to give to kids.
- Gluten-Free Lemon Blueberry Pound Cake only has 5 grams net carbs and is a gorgeous pound cake to share at your next brunch.
- Keto Lemon Cake can be baked right in your Crock-Pot in less than four hours.
- Low-Carb Lemon Mug Cake is a gluten-free dessert that you can make right in your microwave.
Keto Copycat Starbucks Lemon Loaf
- 2 tablespoons fresh lemon juice
- ⅓ cup powdered sweetener
- ½ teaspoon vanilla extract
- Preheat the oven to 350°F.
- In a mixing bowl, beat together the butter, eggs, sour cream, heavy whipping cream and lemon extract.
- Add in the almond flour, powdered sweetener, baking powder and zest. Blend until smooth.
- Spread the mixture into a well greased loaf pan, and bake for 50-60 minutes until cooked through completely.
- Let cool to room temperature.
- Mix together the ingredients for the glaze, and pour over the loaf before serving.
Array ( [calories] => 303 [carbohydrates] => 7 [protein] => 8 [fat] => 29 [saturated_fat] => 10 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 4 [trans_fat] => 1 [cholesterol] => 87 [sodium] => 97 [potassium] => 85 [fiber] => 3 [sugar] => 2 [vitamin_a] => 514 [vitamin_c] => 2 [calcium] => 102 [iron] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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