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
Scale
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!