Keto/Low Carb GF Starbucks Lemon Loaf

Been wanting to figure out a lemon breakfast loaf and lemon pound cake for awhile. After looking up recipes and ingredients for a Starbucks lemon loaf and lemon pound cake they are pretty similar. The difference between a breakfast loaf and pound cake is that a pound cake has more butter, eggs and sugar in ratio to the flour. For keto baked goods we already add extra eggs and butter to combat the dryness of our baked goods. The sugar in a pound cake is astronomical compared to the amount of sweetener I add to our baked goods. I don't add the same amount of sweetener as sugar that most recipes call for. So this is basically a pound cake recipe as well as a knockoff for Starbuck lemon loaf recipe.

The first ingredients in the recipe are fat and sweetener. I say fat cause I have made this recipe with avocado oil, coconut oil and softened butter and every recipe had came out beautifully. Avocado oil was my pick because it makes a more moist loaf. The sweetener I like to use in granular monkfruit/erythritol blend. Any 1:1 alternative erythritol sweetener will work in this recipe. Allulose blends are not a good option for certain baking because it makes bakedgoods hold moisture. You can use a tiny bit of allulose but the bulk of the sweetener needs to be erythritol if using some allulose. You can minus the sweetener quite a bit if you like desserts less sweet. I have experimented with just using just pure stevia to sweeten my pumpkin bread and it has worked but I have not gotten the right amount for adults correct, it was fine for my 8 month old though. I think with the less sweetener though the end product isn't as moist as with the bulk sweetener.

My preferred flours of choice are coconut flour and whey protein isolate. You can use 3x the amount of almond flour in place of the coconut flour. I haven't found an equal replacement for the whey protein isolate yet. Some have had success swapping it for egg white protein powder in a few of my recipes but other recipes haven't worked. To replace gluten I add xanthan gum. I use specifically Anthony's brand. I have recently found that different xanthan gums have different strengths and most are stronger than when I developed older recipes.

My whey protein isolate of choice is Isopure I always have the unflavored, creamy vanilla and dutch cocoa on hand for recipes. These are the only 0 carb flavored whey protein isolates I have found on Amazon. I have used perfect keto, keto chow and quest protein powders in baking and they have all worked, they just add some extra carbs to the final product.

For the liquid I make my own low carb buttermilk using so delicious coconut milk and lemon. You can use any milk you like but different milks my add carbs to the recipe. Heavy cream has 6-8g of carbs per 1 cup. You can use half heavy cream and half water to cut the carbs down for this recipe. But you can also use almond, oat, flax, cashew milk etc.

I used a large loaf pan for the recipe a 9.25in.x5.25in. but I'm sure a little bit smaller of a loaf pan will work but will change the bake times. It does take quite a long time to bake so I ended up tenting it for the last 8 minutes. Bake times can vary widely with different oven so I do suggest checking with a metal skewer and I also took the internal temperature at 190 degrees.

The glaze can be customized however you would like it. I've done a thinner glaze with adding more liquid to make glazes like a donut would have or for this the recipe only had a tiny bit of liquid to make a thick glaze. I used powdered monkfruit/erythritol sweetener but you can use bocha sweet or allulose. Allulose will take longer to harden though.

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Keto/Low Carb Lemon Loaf

8oz./1 Cup- Avocado Oil/Coconut Oil/Softened Butter (prefer Avocado Oil)

144g/3/4 Cup-240g/1 &1/2 Cups - Granular 1:1 Erythritol Sweetener Blend (Sweetener Video to explain why I use this sweetener- https://youtu.be/vvSSp3kgyCs ) (sweetness level is up to you)

Zest of 1 lemon (will need 2 Lemons for whole recipe)

200g/4 -Eggs (Room Temp)

1 Tbs. -Lemon Extract

1 Cup+2 Tbs./9 oz. Keto Buttermilk-1.5oz./3 Tbs. Lemon Juice + Alternative Low Carb milk of Choice to equal 1 Cup+2 Tbs.

160 g/approximately 2 Cups - Unflavored Whey Protein Isolate (Isopure =0 Carbs)

60 g/approximately 1/2 Cups - Coconut Flour

1 Tbs. -Baking Powder

1 tsp. -Anthony's Xanthan Gum

1/4 tsp. -Baking soda

1/2 tsp. Salt

Glaze-Optional, can make as much or little as you want and make it as thick or thin as you want

90g/3/4 Cup -Powdered Sweetener

1 Tbs. -Lemon Juice

1oz./2 Tbs.- Low Carb milk/water or heavy cream (all will work)

Instruction:

1. Preheat oven to 325 degree and pull out eggs

2. Measure the sweetener into the mixing bowl and zest 1 lemon into the sweetener and massage the zest and sweetener together to release the oils into the sweetener, then measure the avocado oil into the sweetener and lemon zest mixture and start mixing if using a stand mixer

3. If not using a stand mixer, get everything together before starting to mix with a hand mixer

4. Measure out and make the buttermilk, juicing a whole lemon and measuring 1.5 oz. or 3 Tbs. If you need more zest another lemon into a separate bowl and juice to get the remaining amount needed plus an extra tablespoon for the frosting

5. Weigh/measure, sift and whisk dry ingredients together and spray and parchment the loaf pan

6. Scrap down the oil/butter and sweetener a few times, you just want the sweetener dissolved some, and add the lemon extract, then add one egg at a time scraping down between additions

7. Once all combined, alternate the buttermilk and dry ingredients in 3 additions, scraping down in between each addition

8. Mix batter until there are no more lumps, remove from mixer and give a good stir to the bottom to make sure it's well mixed

9. Pour into prepared loaf pan and place into the oven for 15 minutes then remove and score down the middle with a spatula and place back into the oven for 15 more minutes, then rotate and bake for an additional 30 minutes

10. Check the center with a long skewer to see if there is wet batter still, at this point if the loaf is getting a bit dark tent it with tin foil and baked additional minutes until the skewer comes out clean and/or the temp in 190 degrees, I ended up doing 4 minutes rotate and 4 more minutes

11. Once out of the oven, let cool until you are able to handle the pan, run an offset spatula around the corners and release the loaf, remove the parchment and allow to cool to room temperature, if in a time crunch, wrap in plastic wrap after 30 minutes and refrigerate until chilled

12. Make the glaze, if using, by whisking together powdered sweetener, lemon juice and low carb milk together and spreading over the entire top of the loaf, allowing it to drip a bit down the sides, let the glaze harden then slice into 12-15 pieces, can freeze for a month or refrigerate for 2 weeks

Macros: 1/12th

280 Calories

22g Fat

32g Total Carbs

2g Fiber

28g Sugar Alcohols

2g Net Carbs

15g Protein

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