Loving my keto lemon loaf so much!
… keto? How did I, inveterate lover of carbs, end up on the keto bandwagon?
This was partly inspired by a chat I had with a dietician when my parents came down in KL for medical appointments. She posited that adopting a low-carb diet can reverse diabetes. Or at least reduce dependency on insulin injections. I’ve come across this theory before but this was the first time I’ve actually heard a medical practitioner verbalise it.
I’m no stranger to low-carb diets, though I never had the willpower to sustain them for long. Armed with new information, however, I felt an extra boost of motivation to make another go. I have diabetic genes, and I wanted to avoid going down the same route as far as possible.
After days of abstaining from cakes and pastries, I was absolutely dying for something sweet. The only problem was, keto desserts generally suck. As many keto cakes and breads are made of low-carb flours and require many eggs, they have this horrible eggy aftertaste. I’ve ordered them at popular cafes and restaurants and I can barely take more than a few bites before stopping in disgust.
So this keto lemon loaf recipe, which was inspired by this one, was a last ditch effort. I didn’t have high expectations, just hoping that it would be edible enough to swallow. Imagine my shock when it turned out superrrrrrrrr delicious!! In fact, I had to stop my husband – who has even higher standards for desserts – from walloping the whole loaf.
Drizzle it with orange juice and cream for even more yums.
Best of all, the cake comes together in minutes
That’s the beauty of keto cakes, you don’t need a mixer or beat the ingredients until your arm falls off.
Whether you’re on keto or not, give my keto lemon loaf recipe a go. I bet you’ll be pleasantly surprised just like I was!
You may like these dessert recipes too
Banana pengat
My brave banana cake
Keto Lemon Loaf
Equipment
- Mixing bowl, oven
Ingredients
- 2 large eggs room temperature
- 1/4 cup Lakanto monkfruit sweetener
- 1/6 cup coconut oil
- 1.5 tbsp lemon juice
- 1/6 tsp lemon zest
- 3/4 cup fine almond flour
- 1/8 cup coconut flour
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 350 F.
- Line baking tray with baking paper.
- Mix together eggs, Lakanto, coconut oil, lemon juice and zest.
- Add baking powder, almond flour, coconut flour and salt. Mix until smooth.
- Pour batter into baking tray. Bake for 30 minutes. Serve!
Notes
- I typically make portions for two persons (hubs and me), which is too little for any kind of conventional baking tray. How I solve this is by scrunching up some aluminium foil to fill up the gap at one end of my 8 x 4 in tray.
