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Keto Lemon Cream Cheese Loaf

A delicious low-carb lemon loaf that combines cream cheese and almond flour for a delightful treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz cream cheese (softened)
  • 1/2 cup unsweetened almond flour Make sure it's finely ground
  • 1/2 cup erythritol or your preferred sweetener Adjust quantity based on the sweetener used
  • 3 large eggs
  • 1/4 cup lemon juice Freshly squeezed for best flavor
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 each zest from 1 lemon For extra flavor
  • a pinch salt salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, place the softened cream cheese and erythritol. Beat together until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Pour in the lemon juice, lemon zest, and vanilla extract. Mix until well incorporated.
  5. Add the almond flour, baking powder, and salt. Gently fold the dry ingredients into the wet until just combined.
  6. Pour the batter into a greased loaf pan, smoothing the top with a spatula.
  7. Bake for about 45-50 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
  8. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Then slice and serve.

Notes

Erythritol alternatives can include monk fruit or stevia. You can also add poppy seeds or crushed walnuts for texture. This loaf can be frozen for up to 3 months.