*This post is sponsored by Lifeway Kefir. As always, all opinions are my own.
This Low Carb Lemon Kefir Loaf Cake recipe makes a healthier copycat Starbucks lemon loaf cake that is great for an easy low carb or keto friendly breakfast.
It has been so long since I’ve written a good recipe here! As you may have noticed, we’re currently taking place in the Fall 2019 One Room Challenge so we’ve been busy DIY-ing and that means I haven’t been in the kitchen as much as usual lately (or as much as I would like to!)
Things have also been difficult with my Mom’s health currently. She has Parkinson’s disease and we’re in a bit of a rough spot with that right now but hopefully things will improve soon.
In the meantime, I made this Low Carb Lemon Kefir Cake. My Mom used to take me to the coffee shop after hockey practice and I’d get the Lemon Loaf Cake so in a way, this recipe came to be from my memories all those years ago.
I suppose the only difference now is that this low carb version of the lemon loaf cake is better for you! As per usual, I love taking classic favorites and making them healthier or better for us. I don’t think we should have to give up all of the things we love, just adapt them to better suit us!
What are the benefits of Kefir?
In this recipe, you’ll notice I’m using Lifeway Organic Kefir Cultured Whole Milk which you can purchase at Albertsons, Vons & Target. If you’re unfamiliar, here are some of the benefits of Kefir:
- it’s a more powerful probiotic than yogurt
- it can improve bone health
- it can help restore the balance of friendly bacteria in your gut
- a good source of nutrients such as calcium, phosphorus, vitamin B12, riboflavin (b2) and magnesium
You can find out more about Lifeway Kefir on their website, Facebook, Twitter, Pinterest or Instagram.
Hopefully you’re encouraged to try! While this isn’t exactly Starbucks Copycat Lemon Loaf, I think it’s a great (and more health conscious) version of lemon loaf cake that’s definitely worth a try. I’ll be enjoying a slice with a nice cup of coffee.
How to Make Low Carb Lemon Kefir Loaf Cake
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Low Carb Lemon Kefir Loaf Cake
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 8 1x
Description
This Low Carb Lemon Kefir Loaf Cake recipe makes a healthier copycat Starbucks lemon loaf cake that is great for an easy low carb or keto friendly breakfast.
Ingredients
For bread:
- 2 cups almond flour
- 1/2 cup coconut flour
- 3/4 cup powdered sweetener of choice (I use a mix of monk fruit and stevia)
- 2 tsp baking powder
- 3/4 cup kefir whole milk (I used Lifeway Organic Kefir Cultured Whole Milk)
- 4 eggs
- 1 lemon
- 1 tsp vanilla extract
- butter for greasing pan
- 2 tbsp flax seed (optional)
- pinch of salt
For glaze:
- 2 tbsp butter
- 1/4 cup sweetener (or more to taste)
- 1/4 cup kefir whole milk (I used Lifeway Organic Kefir Cultured Whole Milk)
- 1 tbsp lemon juice
Instructions
To make lemon kefir cake:
- Preheat oven to 325 degrees.
- In a bowl, mix together all wet ingredients: 4 eggs, juice of 1/2 lemon, 1 tsp vanilla extract and 3/4 cup of whole milk.
- Once thoroughly combined, add in dry ingredients: 2 cups almond flour, 1/2 cup coconut flour, 3/4 cup powdered sweetener, 2 tsp baking powder, pinch of salt.
- Put in a greased loaf pan (I grease with butter) and bake for 50-60 minutes at 350 degrees until a fork or toothpick comes out clean.
To make glaze:
- In a pot over medium heat, add butter, kefir whole milk, sweetener and lemon juice and let simmer until thickened.
- When cake comes out of the oven, drizzle with glaze or save it on the side for dipping!
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