This lemon loaf cake is very simple and refreshing. It’s not overly sweet, and the best part is that the entire cake is only 17g of net carbs! You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!
Entire batch = 17g net carbs
Cut into 12 slices, each slice = 1.42g net carbs
- 3 large eggs
- 1 cup almond flour
- 1 cup vegetable oil
- ½ cup coconut flour
- ½ cup monk fruit sweetener
- ⅓ cup water
- 1 Tbsp. lemon extract
- 1 tsp. baking soda
- 1 tsp. imitation vanilla extract
- Liquid food dye, yellow (optional)
- ½ cup powdered monk fruit sweetener
- 4 Tbsp. water (as needed)
- 1 Tbsp. heavy whipping cream
- Preheat oven to 325 degrees, and line 2 lb. loaf tin with parchment paper.
- In a large mixing bowl, combine all dry ingredients (almond flour, coconut flour, monk fruit sweetener, baking soda). Mix well.
- Add wet ingredients into bowl (eggs, vegetable oil, water, lemon extract, imitation vanilla extract). Mix well.
- Optional: add in 15-20 drops of liquid yellow food dye.
- Pour batter into loaf pan.
- Bake for 55 minutes and let cool completely. (The loaf cake will flatten).
- In a blender, combine powdered monk fruit sweetener, Tbsp. water, and heavy whipping cream.
- Add 1 Tbsp. of water as needed.
- Pour mixture onto cooled loaf cake.