One of the things that I really enjoyed pre-keto is the lemon poppyseed loaf from Starbucks. There’s just something about it! It’s not overly tart, but it’s also sweet. It was always on my go-to purchases when I visited Starbs.
Now, I know lemon cakes are overdone on keto, but I found the perfect way to give it that Starbucks lemon flavour – the trick is to use lemon extract, lemon zest AND lemon juice. Usually you can find lemon extract in the grocery store near the vanilla.
I gotta say, this loaf tastes EXACTLY like one from Starbs and the best part is that it is totally keto friendly, low carb, sugar & gluten free and totally EASY to make.
My first cookbook – Keto Cravings – is on Amazon now!
- 4 tbsp sour cream
- 1 tsp lemon extract
- 2 squeezes (2 tbsp) lemon juice
- 1/4 cup (50g) butter - melted
- 1/3 cup (67g) sugar substitute
- 1 tsp lemon zest
- 2 eggs
- 2 cups (200g) almond flour
- 1 tsp baking powder
- 1 tsp poppy seeds
In a large mixing bowl, whisk together all the loaf ingredients.
Pour the mixture into a bread tin that is lined with parchment paper.
Bake at 350°F / 175°C for 30 minutes or until a toothpick comes out clean.
And that's it! Super easy!
This makes roughly 14 slices.
Nutritional Information per slice:
NET CARBS: 2.1
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 139 Total Fat: 12.7g Carbohydrates: 3.9g Fiber: 2.1g Protein: 4.5g