Keto Lemon Cream Cheese Loaf
Keto Lemon Cream Cheese Loaf a moist and tangy keto-friendly lemon loaf infused with cream cheese and almond flour, perfect for breakfast, snack, or dessert.
Ingredients
- 1 ½ cups almond flour
- 8 oz cream cheese softened
- 4 large eggs
- ½ cup keto sweetener erythritol, monk fruit, or allulose
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup melted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C); grease and line a loaf pan.
- Beat cream cheese, melted butter, and sweetener; add eggs, lemon juice, zest, and vanilla.
- Whisk almond flour, baking powder, and salt; fold into wet mixture until thick but pourable.
- Pour batter into pan, smooth top, and bake 45–50 minutes until golden and a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
- Optional: Mix sweetener and lemon juice for a glaze; drizzle over cooled loaf.