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 so I figured I’d need to make a keto lemon pound cake.
I gotta say though, this 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.
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.
The lemon extract is vital for this recipe. If you use just lemon juice, it will be incredibly tart and it won’t have the same taste as a traditional lemon loaf. I did make a lemon cake that is more tart – check that recipe out here.
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