Introduction
Welcome to a delightful and refreshing treat that will tickle your taste buds and keep your keto lifestyle on track! This Keto Lemon Cream Cheese Loaf is the perfect balance of tangy lemon and rich cream cheese, creating a slice that is both indulgent and guilt-free. Whether enjoyed with a cup of tea in the afternoon or as a delightful dessert after dinner, this loaf is sure to become a staple in your low-carb repertoire. With its moist texture and zesty flavor, every bite offers a burst of sunshine that brightens your day!
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup granulated erythritol or other keto-friendly sweetener
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
Directions and Instructions
- Begin by preheating your oven to 350°F (175°C). Line a loaf pan with parchment paper to ensure easy removal later.
- In a large mixing bowl, combine the softened cream cheese and erythritol. Use a hand mixer to beat them together until the mixture is smooth and creamy, with a luscious texture.
- Add the eggs, one at a time, ensuring to mix well after each addition, creating a rich batter.
- Pour in the unsweetened almond milk, lemon zest, fresh lemon juice, and vanilla extract. Mix until everything is beautifully combined.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt, creating a fluffy dry mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix; we want that perfectly moist loaf!
- Pour your batter into the lined loaf pan, smoothing the top for an even bake.
- Bake in your preheated oven for 50-60 minutes. Once the top is golden brown and a toothpick inserted into the center comes out clean, it’s done!
- Allow the loaf to cool in the pan for 10 minutes before gently transferring it to a wire rack to cool completely. The aroma will be simply irresistible!
Notes or Tips
For an extra zing, you can add a bit more lemon zest or even a pinch of lemon extract. If you prefer a sweeter loaf, feel free to adjust the sweetener to your taste. This loaf also freezes beautifully, so consider making a double batch to enjoy later!
Cooking Techniques
Keep an eye on your loaf in the last few minutes of baking to avoid over-browning. If you notice it becoming too dark, you can lightly cover the top with aluminum foil. Using both almond and coconut flour adds a delightful texture while keeping it low-carb. Whipped cream cheese is best when softened to room temperature, so give yourself a few moments before mixing for an easier process!
FAQ
- Can I use a different sweetener? Absolutely! Just ensure it’s a keto-friendly option and adjust according to sweetness preference.
- What can I serve this loaf with? It pairs beautifully with a dollop of whipped cream or a spread of butter for an indulgent twist.
- How should I store the loaf? Keep it in an airtight container in the fridge for up to a week or freeze individual slices for a quick grab-and-go treat.
Conclusion
This Keto Lemon Cream Cheese Loaf is not just a recipe; it’s an invitation to savor the bright flavors of lemon while staying true to your low-carb lifestyle. Moist, flavorful, and incredibly satisfying, this loaf is a delicious example of how you can make simple ingredients shine. Treat yourself and your loved ones to a slice today — you won’t regret it!