Keto Gluten-Free Sugar-Free Lemon Loaf Cake Recipe

If you want a healthy, low‑carb cake that still tastes like a treat, this Lemon Loaf Cake is it. Keto, sugar‑free, gluten‑free and simple to make — with a short ingredient list and bright lemon flavor.

If you’ve been baking at home and want a lighter option, this loaf checks a lot of boxes: keto, diabetic‑friendly, low‑carb, sugar‑free and gluten‑free. I adapted the idea from a simple vanilla keto cake and turned it into a lemony loaf with just a few tweaks.

I used a monk fruit and erythritol sweetener blend to keep the cake sugar‑free while still offering a pleasant sweetness. If you want to cut back on sugar without compromising flavor, that type of sweetener is an excellent alternative.

About the texture: gluten‑free and low‑carb bakes can sometimes be dense or gritty, but this cake has a tender, fine crumb and great moisture. It’s also remarkably easy — one bowl, minimal steps, and it almost feels like using a boxed mix.

Recipe Ingredients–What You Need

For the Lemon Loaf Cake

• 3 large eggs
• 1/4 cup Greek yogurt
• 1/4 cup lemon juice
• 1/4 cup refined coconut oil, melted
• 1 tablespoon lemon zest
• 1 cup almond flour
• 3/4 cup monk fruit sweetener/erythritol blend
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Lemon Glaze

• 3/4 cup powdered erythritol
• 2–4 tablespoons lemon juice (to reach desired consistency)

How to Make Lemon Loaf Cake

1. Preheat the oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper and set aside.
2. In a large bowl, whisk together the eggs, Greek yogurt, lemon juice and melted coconut oil until smooth.
3. Add the almond flour, monk fruit/erythritol blend, coconut flour, baking soda and salt. Stir until everything is evenly combined and the batter is uniform.
4. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 35 minutes, or until the top is set and the center no longer jiggles.
5. Remove the pan from the oven and allow the loaf to cool on a wire rack for at least 30 minutes before glazing.
6. While the cake cools, make the glaze. Place the powdered erythritol in a small bowl and whisk in 2 tablespoons lemon juice. Add more lemon juice, a little at a time, until you reach the consistency you prefer for drizzling or spreading.
7. Lift the cooled loaf from the pan using the parchment paper. Spread the glaze over the top and sides of the loaf. Let the glaze set for a few minutes, then slice and serve.
8. Enjoy! Store leftovers covered in the refrigerator for best freshness.

This Lemon Loaf Cake makes about 9 slices and takes roughly 45 minutes total (10 minutes prep, 35 minutes bake). It’s categorized as an American, baked dessert and is a great option if you need a diabetic‑friendly or low‑sugar treat.

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