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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

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:

  1. Preheat oven to 325 degrees.
  2. 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.
  3. 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.
  4. 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:

  1. In a pot over medium heat, add butter, kefir whole milk, sweetener and lemon juice and let simmer until thickened.
  2. When cake comes out of the oven, drizzle with glaze or save it on the side for dipping!
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