👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan with almond flour, or line with parchment paper.
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2
In a large mixing bowl, cream together the softened butter and cream cheese with an electric mixer until light and fluffy (2-3 minutes).
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3
Add the erythritol and allulose (if using) and continue to beat until well combined and fluffy.
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4
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and 1/4 cup fresh lemon juice.
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5
In a separate medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
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6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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7
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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8
Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
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9
Let the loaf cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
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10
While the loaf cools, prepare the glaze: In a small bowl, whisk together the powdered erythritol, 2 tablespoons of fresh lemon juice, and melted butter (if using) until smooth. Add more lemon juice a teaspoon at a time if a thinner consistency is desired.
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11
Once the loaf is completely cool, drizzle the glaze generously over the top. Allow the glaze to set for a few minutes before slicing and serving.
💡 Notes
For best results, use room temperature eggs, butter, and cream cheese. This helps create a smoother batter and a more even texture. If your loaf browns too quickly, tent it with foil. Store covered at room temperature for up to 3 days, or refrigerate for up to a week.
🥗 Nutrition (per serving)
Calories
285 kcal
Protein
6g
Total Fat
26g
Saturated Fat
11g
Carbs
10g
Fiber
3g
Sugar
1g
Sodium
180mg
Cholesterol
80mg
