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Sugar-Free Lemon Loaf

ByHannah Peterson

Moist • Zesty • Low-Carb • Diabetic-Friendly

This bright and zesty lemon loaf is soft, moist, and topped with a smooth sugar-free glaze. Made with low-carb ingredients, it delivers that classic citrus flavor without spiking blood sugar—perfect for dessert, tea time, or a refreshing snack.

🥣 Ingredients

For the Loaf:

  • 2 cups almond flour
  • 3 large eggs
  • ⅓ cup erythritol or monk fruit sweetener
  • ¼ cup melted butter (or coconut oil)
  • ¼ cup unsweetened almond milk
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp baking powder
  • Pinch of salt

For the Glaze:

  • ½ cup powdered erythritol
  • 1–2 tbsp lemon juice
  • ½ tsp vanilla extract

👩‍🍳 Instructions

1️⃣ Prep

  • Preheat oven to 350°F (175°C)
  • Line a loaf pan with parchment paper

2️⃣ Mix Wet Ingredients

  • Whisk eggs, melted butter, almond milk, lemon juice, and zest

3️⃣ Combine Dry Ingredients

  • Add almond flour, sweetener, baking powder, and salt
  • Mix until smooth batter forms

4️⃣ Bake

  • Pour batter into prepared loaf pan
  • Bake for 35–40 minutes until golden and set

5️⃣ Cool

  • Let loaf cool completely before glazing

6️⃣ Make Glaze

  • Mix powdered sweetener, lemon juice, and vanilla until smooth

7️⃣ Finish

  • Drizzle glaze over cooled loaf
  • Slice and serve

🍽️ Serving Ideas

  • Enjoy with coffee or tea ☕
  • Add fresh berries on the side
  • Lightly toast slices with butter for extra richness

🩺 Blood Sugar Tips

  • Almond flour keeps carbs low and digestion slower
  • Use powdered erythritol to avoid sugar spikes
  • Pair with protein (nuts, yogurt) for better glucose control

📊 Nutrition (Per Slice – approx. 10 slices)

  • Calories: 180
  • Carbs: 6g
  • Fiber: 2g
  • Net Carbs: ~4g
  • Protein: 6g
  • Fat: 15g

🥡 Storage

  • Room temp: 2 days
  • Fridge: up to 5 days
  • Freezer: up to 2 months

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