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Keto Lemon Drizzle Loaf Cake

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    45 min

  • ready time

    ready time

    1 h 0 min

Keto Lemon Drizzle Loaf Cake

91 ratings

This deliciously light sponge is a low carb take on a classic lemon drizzle cake.

Xylitol replaces sugar in both the cake and to create a perfectly crunchy lemon infused topping.

Made with ground almonds, the batter is blended in a food processor until perfectly smooth creating a fluffy yet moist cake.

Perfect with afternoon tea!

  • Net Carbs

    2.5 g

  • Fiber

    2.2 g

  • Total Carbs

    8.7 g

  • Protein

    6.1 g

  • Fats

    16.3 g

188 cals

Keto Lemon Drizzle Loaf Cake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

Create Shopping List
  • Xylitol Sweetener

    Xylitol Sweetener

    5 tablespoon

  • Egg

    Egg

    4 medium

  • Beverages Almond Milk Unsweetened Shelf Stable

    Beverages Almond Milk Unsweetened Shelf Stable

    3 tablespoon

  • Almond Meal Finely Ground by Simple Truth

    Almond Meal Finely Ground by Simple Truth

    2 cup

  • Pure Vanilla Extract Gluten Free by Mccormick

    Pure Vanilla Extract Gluten Free by Mccormick

    1 tsp

  • Sliced Almonds by Mariani

    Sliced Almonds by Mariani

    1 tablespoon

  • Baking Soda

    Baking Soda

    ½ tsp

  • Butter

    Butter

    ⅓ cup

  • Lemon Juice Raw

    Lemon Juice Raw

    1 lemon yields

  • Lemon Peel Raw

    Lemon Peel Raw

    1 tbsp

  • Salt

    Salt

    ⅛ teaspoon

  • Xylitol by Now

    Xylitol by Now

    ¼ cup

Recipe Steps

steps 10

1 h

  • Step 1

    Preheat the oven to 340 degrees Fahrenheit and line a loaf tin with baking paper.

  • Step 2

    Add the ground almonds to a large mixing bowl with the baking soda and salt. Stir to combine.
    Step 2

  • Step 3

    Bring the butter to room temperature to ensure it is soft and add to a mixing bowl with 5 tablespoons of xylitol.
    Step 3

  • Step 4

    Cream the butter and xylitol together to a smooth paste and add the eggs and vanilla extract. Beat together well to combine until smooth (you can do this by hand or in a mixer).
    Step 4

  • Step 5

    Add the dried ingredients to a food processor along with the wet ingredients, the almond milk, half the lemon juice and all of the zest. Blend on low to create a smooth cake batter.
    Step 5

  • Step 6

    Pour the batter into the lined cake tin and smooth over so that the top is level.
    Step 6

  • Step 7

    Transfer to the oven to bake for 40-45 minutes until cooked through by testing the center with a tooth pick – this should come out clean.
    Step 7

  • Step 8

    Leaving the cake in its tin, add ¼ cup of xylitol and the rest of the lemon juice to a small bowl and mix to combine.
    Step 8

  • Step 9

    Use a skewer to pierce multiple wholes across the top of the cake, about halfway down into the sponge. Pour the lemon and xylitol mixture over the top of the warm cake.
    Step 9

  • Step 10

    Scatter the cake with sliced almonds and remove from the tin to cool completely before serving.
    Step 10

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Comments 27

  • GorgeousKale677493

    GorgeousKale677493 2 months ago

    This is really good. Moist. I would add one lemon for inside of the cake with zest from that. And a whole other lemon for the topping. Otherwise it’s perfect. Quick and easy.

    • Mouse

      Mouse 6 months ago

      Very good cake!!! I pity those stuck in the carb addiction rut! They don’t know what they’re missing lol😋 been around that block, rather do keto! I don’t use xylitol. I made mine with erythritol monk fruit blend (granular for cake and powdered for icing). It turned out very nice!

      • GorgeousKale677493

        GorgeousKale677493 2 months ago

        The same amount?

    • FabulousCauliflower393886

      FabulousCauliflower393886 7 months ago

      What can I use to replace Xylitol?

      • FantasticMacadamia286925

        FantasticMacadamia286925 2 days ago

        I plan on using granulated swerve

      • Red Robinini

        Red Robinini 4 months ago

        You can use any of your sugar substitutes I used Sucralose

      • ExcellentCauliflower552527

        ExcellentCauliflower552527 4 months ago

        My question too since i don’t touch xylitol!

    • Lisa Milby

      Lisa Milby a year ago

      So, two things I learned making this very yummy cake. First, take the time to get the baking parchment. Worth it. Second, give it time to soak before taking it out of the pan. For me, this fell out the pan in pieces. Still yummy. My husband called it "Dry, but good for keto!"

      • MollymaeBrown

        MollymaeBrown 2 years ago

        I enjoyed a piece of this with clotted cream, sugar free raspberry jelly and lemon tea. I know the points are a little high with what I added but it’s a treat and I drank my tea in a pretty tea cup and saucer sitting on my patio watching the blue birds.

        • FabulousRadish202839

          FabulousRadish202839 4 months ago

          Good for you! I can visualize the scene, the treat, the serenity…🙏😎🖖

        • A99wonder

          A99wonder 9 months ago

          So cozy and peaceful

      • UnbelievableCauliflower659017

        UnbelievableCauliflower659017 2 years ago

        Is almond meal flour? I live in the UK and the ingredient names are often referenced differently. Thanks

        • RemarkableCauliflower647143

          RemarkableCauliflower647143 7 days ago

          Almond flour (in the US) is finely ground, whereas meal is coarsely ground.

        • UnbelievableCauliflower602516

          UnbelievableCauliflower602516 4 months ago

          Yes Almond Flour

        • ExcellentArugula802200

          ExcellentArugula802200 2 years ago

          Almond meal and almond flour are the same. You’re good to use almond flour instead

      • Foodie43

        Foodie43 2 years ago

        This cake was the star of the evening 😋, thank you!

        • Annggie

          Annggie 2 years ago

          Amazing,my fav 🍋 🥮

          • StellarRadish175858

            StellarRadish175858 2 years ago

            Delicious!

            • Nomes

              Nomes 3 years ago

              Not a fan. Too eggy for me. Thanks for the recipe though.

              • SpectacularMacadamia185621

                SpectacularMacadamia185621 a month ago

                Remove the little white strings the (eyes) from the eggs. Taste less eggy.

              • MimiBH

                MimiBH 10 months ago

                Use egg whites

              • Cindy

                Cindy 2 years ago

                ‘Too eggy’ is what I dread with keto cakes/bread. Thanks

            • Jlcrevier

              Jlcrevier 3 years ago

              Delicious...

              • Bev

                Bev 3 years ago

                Just made it absolutely delicious!!

                • KarenLuvsKeto4success

                  KarenLuvsKeto4success 3 years ago

                  Wonderful treat. I followed a few other suggestions and reduced the sweeteners by about 1/3 and doubled the amount of lemon. It is delicious.

                  • Pam

                    Pam 3 years ago

                    I used confectioners Erythritol- worked great I also added 1/4 c oat fiber , 5 large eggs (didn’t have medium eggs)and extra lemon juice as I ♥️ Lemon. I used a buttered and oat fiber dusting on a Bundt pan and it worked beautifully WOW- HAPPINESSES

                    • Slarouche

                      Slarouche 3 years ago

                      Can I use monkfruit instead of xylitol?