Keto Copycat Starbucks Lemon Loaf
Nothing taste better than this keto copycat Starbucks lemon loaf.
A super easy and simple low carb recipe for the best keto copycat Starbucks lemon pound cake with icing.
If you have been missing your favorite morning Starbucks breakfast then try this keto recipe.
A healthy, gluten free, sugar free version of Starbucks lemon bread.
If you follow a ketogenic diet and want the best Starbucks copycat recipe then put this one in your recipe box.
Bursting with lemon flavor is this tasty and delish lemon loaf.
Moist bakery style low carb lemon loaf bread that everyone will love.
Made with a few keto friendly ingredients you can mix up this amazing recipe in no time at all.
Enjoy as a keto breakfast, keto desserts, keto snacks – grab and go, make ahead or just a sweet treat.
Simple and quick homemade keto copycat Starbucks lemon loaf that you do not want to pass up.
This is a family favorite and I am sure you and your family will love this one too!
Are you ready to bake up the best keto lemon loaf?
Follow the step by step instructions for the most incredible tasting low carb keto Starbucks lemon loaf!
How to make keto copycat Starbucks lemon loaf
Mix coconut flour and baking powder, set aside.
Beat eggs and erythritol together.
Add sour cream and melted butter, mix well
Add coconut flour mix and lemon zest and lemon juice beat until just incorporated.
Spoon batter into pan. Bake in the preheated to 325F oven for about 45-50 minutes
Prepare the icing by combining all ingredients in a small bowl
Allow to cool cake completely and drizzle icing over lemon loaf
Enjoy
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Keto Copycat Starbucks Lemon Loaf
Ingredients
- 3/4 cup coconut flour
- 1 teaspoons baking powder
- 1/2 cup erythritol
- 1 lemon zest and juice from lemon
- 4 eggs
- 1/2 cup sour cream
- 1/2 cup melted butter
- For Icing
- 1 tbsp sour cream
- 2 tbsp powdered erythritol
- 1 tsp lemon juice
Instructions
- Mix coconut flour and baking powder, set aside.
- Beat eggs and erythritol together.
- Add sour cream and melted butter , mix well
- Add coconut flour mix and lemon zest and lemon juice beat until just incorporated.
- Spoon batter into loaf pan. Bake in the preheated to 325F oven for about 45-50 minutes
- Prepare the icing by combining all ingredients in a small bowl
- Allow to cool cake completely and drizzle icing over lemon loaf
Nutrition
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Keto Copycat Starbucks Lemon Loaf
Melanie says
This looks so yummy! That’s a lot of coconut flour, does it come out dry or does the sour cram add that moisture back in? Thanks so much for sharing this recipe. I can’t wait to make it😁
Melissa says
Made it today! I read the negative comments after I was in the process of making it. I’m not a great cook but I followed the directions exactly what she said to do . I love it! It’s so not dry . Mine turned out awesome so maybe give it another try. Someone asked if they should use sour cream in one of the comments . The directions calls for it , for the cake then for the icing. Try it again . It won’t disappoint.
Amy Anderson says
This is so easy and delicious! I used Lakanto Classic with Erythritol and it is fabulous! I made some for my parents and they were thrilled to have a low carb treat after all of the “holiday carbs”! One question… Does this need to be refrigerated?
Stephanie says
I would think so considering it has sour cream in the frosting.. the cake is cooked but the frosting is not.. I can’t wait to make this recipe!!
Pea says
This was very good and very moist. I ran out of sour cream so I used 1 oz of cream cheese instead in the frosting. Also I did not have lemons so I used True Lemon instead and it came out well. I used 3 4 packets for the cake and next time will use 5 because I love lemon flavor. I use I packet for the frosting. Very easy recipe. Thank you
Gianna says
I made this today and it is amazing! I’ve been on keto for two months now and one of the things I was really missing was Starbucks lemon loaf!! Thank you for sharing this recipe. Love it!
Judy says
This recipe is moist and soooooo delicious! 🍋 Thank you!!!
Blanca Santos says
This loaf was amazing. I added blackberries to mine. I’m looking for the net carbs per serving. Have any idea?
Lindsay says
Yes I’m hoping to find that too. Or how many serving it makes
Susan says
Made it for breakfast this morning and it was amazing! It’s not as dense as Starbucks’, but the taste is very good. Had another slice this afternoon and it was even better refrigerated. Moist, flavorful, probably too good as it makes me want more! Excellent recipe.
Joy says
I’d like to make this recipe, but I can’t find the size of the loaf pan in the recipe. I’m new at baking, so I don’t know how to choose a pan just by looking at the recipe. Can someone help?
Alison says
This looks to be using a 9×5 loaf pan. There are usually 2 sizes of loaf pans 9×5″ and 8×4″. I suspect either would work just fine for this recipe. Im so excited to try it.
Sarah says
I made this yesterday and it’s amazing. However, I do have to say that the Carbs are well beyond what you should be eating if you’re on a strict Keto diet or if you’re trying to lose weight. It’s really tasty though and it was super moist. I put it in the fridge to keep it moist.
Jessica says
Sarah, I make this all the time for my family in fact I just came back to get the recipe to make it today. It’s only 3.24 net carbs. I know everyone has their own way to do keto but my family is still losing weight. Well, off to make this yummy lemon bread.
Alexis says
Could I use more almond flour in place of the coconut flour ?? Or will it not be absorbed and not come out right ?
syl says
Yes you can substitute almond flour instead of coconut.
However, it is a 3:1 ratio. See example below:
if you use 1/4 cup coconut flour, you need to use 1 cup of almond flour (example).
Kristy says
Delicious!!! I was worried this would be dry because the edges started to darken. But it was very moist and refreshing.
Would this freeze well without frosting?
Cynthia says
Can I use all almond flour instead of the coconut flour?
Cynthia says
If I use Monkfruit for the sugar substitute would it be the same amounts for the cake and icing?
Kristy says
Has anyone tried to freeze this?
Frosted or no frosting????
Thanks. 🙂
Dawn says
I don’t have any lemon zest. Will it still come out real lemony? Should I add a little extra lemon juice?
Marie Keough says
Could I use plain yogurt to replace the sour cream? Thank you so very much for your time and consideration!
Angela says
I’m wondering the same! Anyone try?
Thanks!
syl says
Yes you can use plain yogurt to replace the sour cream.
Patty says
I have made this twice and shared this recipe. It is so very tasty.
Lisa says
Can this be made if one substitutes coconut sugar, plant based sour cream and plant based butter?
Cassandra says
I used strawberry extract instead of lemon zest. It tastes amazing! I’m sure other extracts would be good too.
Cassandra says
I also used pecan flour instead of coconut. It still tasted amazing. This recipe is great
Nerolle says
I made this today. I used coconut yoghurt instead of sour cream. Once it as cooked, I drizzled lemon juice mixed with a little Natvia on the top. It’s moist and tastes amazing. Thank you for sharing your recipe.
Teresa Hayslip says
Very yummy and moist
Raechel Reece says
Just made this, if someone else had made this and given it to me, I wouldn’t have believed it was keto. It is amazing and there is not one thing to complain about. If you’re thinking of making it do it! Best keto dessert I’ve ever had!
T says
So easy,so delicious! Thanks