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Sugar Free Lemon Loaf Recipe – Starbucks Copycat Lemon Loaf

 In Diabetes, featured, Recipe

Sugar Free Lemon Loaf Recipe – Starbucks Copycat Lemon Loaf

Lately, my obsession has been making low carb or sugar free baked goods.  I NEVER thought this would be possible, but I have been experimenting with all kinds of natural sugar substitutes.  This sugar free lemon loaf recipe is seriously DIVINE!! I’ve made it twice in a week because my family has been inhaling this Starbucks copycat lemon loaf!! Everyone LOVES IT!!

Side note, if you’ve been following me for a while, you’ll notice I avoid all artificial sweeteners.  Why do I do this?  It’s a personal decision based on eating clean and real foods.  While on the hunt for natural sweeteners, stevia has been a really great alternative.  I usually buy the truvia to have at home and that’s what I use in my Sugar Free Chocolate Soufflé Recipe, you are missing out if you haven’t tried this one yet:)

This recipe uses Swerve confectioner’s sweetener.  It’s made with natural ingredients, so to me I feel like it will digest better than the artificial sweeteners. Also, it comes in confectioner’s!! THat’s the best part, it makes frostings in a snap without sugar!? Like I never thought I would eat frosting again (except when my sugars are super low and I’m eating all the sugar in the house).

Back to the lemon loaf, when I made this the first time I realized i didn’t have lemon essential oil, which is what I was going to add to give the cake the lemon flavor.  But, I did have orange essential oil, so the cake was orange flavored and the icing I made lemon flavored.

The icing was so easy too!! I just mixed the swerve with lemon juice and I had frosting!! If you want your frosting less lemony, then add a little heavy cream, almond milk, or whatever you have.  It gets frosted when hot, so the frosting basically melts, then hardens up again once cooled.  This is seriously so delicious!!

The base of the cake is almond flour, which has 24g of carbs per cup & 12g of fiber per cup.  The whole recipe has 48g of carbs.  If you cut 12 slices, you are at 4g carbs per slice!! Really, I don’t think I could beat this if I tried:)

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Sugar Free Lemon Loaf Recipe - Starbucks Copycat Lemon Loaf
Sugar free lemon loaf recipe, this is the best thing ever!! It's a Starbucks copycat lemon loaf without the actual sugar!! It has 4g of carbs per slice and only 2 net carbs because of fiber (12 slices per loaf). You will want to make this loaf over and over again.
Sugar Free Lemon Loaf Recipe- Starbucks copycat lemon loaf
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Rating: 0
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Prep Time 5 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
Glaze
Prep Time 5 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
Glaze
Sugar Free Lemon Loaf Recipe- Starbucks copycat lemon loaf
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350. Mix dry ingredients in a bowl: almond flour, baking powder & salt.
    Sugar free Lemon cake
  2. In a mixer mix the cream cheese, butter & sweetener. Add one egg at a time until mixed and scrape sides between adding eggs. Mix in lemon essential oil. (or other flavor if you like).
    Low Carb Lemon Loaf
  3. Add dry ingredients slowly to the mixer and mix.
  4. Once mixed, line a pan with parchment paper. My loaf pan is 9" x 5" which makes a pretty tall loaf. I've split this into smaller pans too (just need less cook time).
    keto lemon loaf
  5. Add batter to parchment lined pan and bake for 40-50 minutes. The middle needs to not be jiggly.
    Diabetic Lemon Loaf
Glaze
  1. To mix the glaze, add confectioners sweetener and lemon juice to mixer and mix. Taste test to see if the lemon is too tart, if so add a little milk.
    Diabetic Lemon Loaf Recipe
  2. Glaze the lemon loaf while hot and add lemon zest if you like:) Enjoy!!
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FYI: If you are interested in buying the lemon essential oil from me, I buy the doterra brand and here’s the link. Any lemon essential oil will work:)


Nutrition Facts
Sugar Free Lemon Loaf Recipe - Starbucks Copycat Lemon Loaf
Amount Per Serving
Calories 258 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 100mg 33%
Sodium 718mg 30%
Potassium 120mg 3%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.
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Showing 2 comments
  • Leanne Andrews
    Reply

    Although I did do a couple of things differently, this recipe was a failure for me. I did 1 1/2 cups almond flour and 1/2 cup coconut flour (thought I’d bring up the fiber content and maybe add a bit of coconut flavor to the bread), and also squeezed in a small amount of orange juice and zest for flavor. I baked the bread in a 9×5 loaf pan, and at just 40 minutes, the top of the loaf was getting really dark. I moved the rack down one level and covered the loaf loosely with foil for the rest of the baking time, which turned out to be over an hour and the bread was still wet in the middle. I think this might work better, for me at least, by dividing it into two smaller loaf pans. The flavor was good, especially with the glaze, but I think I’ve decided that erythritol irritates the inside of my mouth, so I may have to go back to the Truvia baking blend sweetener.

    • Charlie Allred
      Reply

      I hope you try it again:) & I like the truvia too!! I just really love the confectioner’s version of the swerve.

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