A lemon loaf is the cake that goes with everything: morning coffee, afternoon tea or dessert. This sugar-free lemon loaf is bright with fresh lemon juice and zest, and it hides a creamy cheesecake ribbon right through the middle of every slice.
The cake is almond and coconut flour with eggs, Greek yogurt and a little butter, sweetened with allulose. The center is Neufchâtel with an egg yolk, and a glossy lemon glaze goes on top. Each of the 8 slices has about 150 calories and 3g net carbs.
The trick is to keep the cheesecake strip in the middle and covered with batter, so it bakes into a soft, defined cream center.
Watch How to Make Sugar-Free Lemon Loaf
Why You’ll Love This Sugar-Free Lemon Loaf
- A cheesecake surprise. A creamy ribbon runs through the center of each slice.
- Fresh lemon flavor. Lemon juice and zest in the cake and the glaze.
- 3g net carbs per slice. Each of the 8 slices has about 150 calories and 7g protein.
- Moist crumb. Greek yogurt keeps the almond-flour cake tender.
Ingredient Notes
Flours. Five-eighths of a cup of Bob’s Red Mill almond flour and 2 tablespoons of coconut flour make the base of this sugar-free lemon loaf, with a teaspoon of baking powder.
Eggs and Greek yogurt. Two large eggs, beaten with allulose until foamy, and ⅔ cup of FAGE Total 0% Greek yogurt keep the cake soft, with a little melted butter.
Lemon. One and a half tablespoons of fresh lemon juice and a teaspoon of zest go into the batter, and another teaspoon of juice goes into the glaze.
Cheesecake center. Four ounces of Philadelphia Neufchâtel, an egg yolk and powdered allulose make a thick filling. Chilling it for 20 minutes helps it stay in a neat strip.
Allulose. Granulated allulose sweetens the cake and powdered allulose sweetens the filling and glaze. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour, lemons and Greek yogurt yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Lemon Loaf
You need a 6×3-inch metal loaf pan that is 3 inches deep, parchment, a mixer, bowls, a spatula and a cooling rack. Prep takes about 25 minutes, the loaf bakes for 45 to 60 minutes, and cooling and chilling take about 2 hours.
Make the filling and batter
Step 1. Preheat the oven to 325°F (163°C) and line the loaf pan with parchment.
Step 2. Beat 112g of Neufchâtel with 20g of powdered allulose until smooth. Mix in the egg yolk and chill for 20 minutes.
Step 3. Whisk the almond flour, coconut flour and baking powder.
Step 4. Beat the eggs with 60g of allulose for 2 to 3 minutes, until foamy.
Step 5. Mix in the yogurt, butter, 20g of lemon juice and the zest.
Step 6. Fold in the dry ingredients and rest for 5 minutes.
Fill and bake
Step 7. Spread slightly more than half the batter in the pan.
Step 8. Spoon the cheesecake filling in a thick center strip, leaving a ½-inch border.
Step 9. Cover completely with the remaining batter.
Step 10. Bake for 45 to 60 minutes, until golden and the cake portion tests done with moist crumbs. Tent with foil if needed.
Step 11. Cool for 15 minutes in the pan, then completely on a rack.
Glaze and slice
Step 12. Beat the glaze ingredients until thick and smooth.
Step 13. Drizzle the glaze in irregular ribbons over the cooled loaf.
Step 14. Refrigerate for at least 45 minutes, then cut the sugar-free lemon loaf into 8 slices.
Success Tips for Sugar-Free Lemon Loaf
Keep the filling centered and enclosed. Leave a border and cover it fully with batter so it bakes into a neat ribbon.
Do not overbake. Test the cake part, not the filling, and look for moist crumbs.
Tent if it browns fast. A loose sheet of foil protects the top during the long bake.
Cool, then glaze, then chill. Glaze a fully cooled loaf, and chill before slicing for a clean cream center.
More Sugar-Free Lemon Desserts
For a spoonable lemon dessert, try my creamy sugar-free lemon pudding cake. If you love lemon cheesecake, the sugar-free lemon cream cheesecake is a favorite.
And for another loaf, bake the sugar-free chocolate pecan marble loaf cake.
Storage
Refrigerate the sugar-free lemon loaf covered for up to 4 days.
Sugar-Free Lemon Loaf FAQ
How do I keep the cream cheese in the middle?
Chill the filling for 20 minutes, spoon it in a thick strip down the center with a border, and cover it completely with batter.
How do I know the loaf is done?
Test the cake part next to the filling. It should show moist crumbs after 45 to 60 minutes.
Why chill before slicing?
At least 45 minutes in the fridge firms the cheesecake center so each slice shows a clean ribbon.
How many slices does this sugar-free lemon loaf make?
The 6×3-inch loaf is cut into 8 slices.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Bright lemon cake, a creamy cheesecake center and a glossy glaze, this sugar-free lemon loaf is sunshine in every slice.
Sugar-Free Cream Cheese-Stuffed Lemon Loaf Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F. Line loaf pan with parchment.
- Beat 112g Neufchâtel with 20g powdered allulose until smooth. Mix in egg yolk; chill 20 minutes.
- Whisk almond flour, coconut flour and baking powder.
- Beat eggs with 60g allulose for 2–3 minutes until foamy.
- Mix in yogurt, butter, 20g lemon juice and zest.
- Fold in dry ingredients. Rest 5 minutes.
- Spread slightly more than half the batter in pan.
- Spoon cheesecake filling in a thick center strip, leaving a ½-inch border.
- Cover completely with remaining batter.
- Bake 45–60 minutes until golden and cake portion tests done with moist crumbs. Tent with foil if needed.
- Cool 15 minutes in pan, then completely on a rack.
- Beat glaze ingredients until thick and smooth.
- Drizzle glaze in irregular ribbons over cooled loaf.
- Refrigerate at least 45 minutes, then cut into 8 slices.
Video
Notes
- Keep cheesecake filling centered and enclosed.
- Avoid overbaking for a moist lemon crumb.
- Cool completely before glazing.
- Chill before slicing for a defined cream center.
- Refrigerate covered up to 4 days.