Keto Lemon Cream Cheese Loaf
Easy Recipes

Keto Lemon Cream Cheese Loaf

August 10, 2026•By Tech Us Daily•2 min read

  • Prep Time: 15 minutes

  • Bake Time: 45–50 minutes

  • Servings: 8 slices

Ingredients

For the Lemon Loaf Batter

  • 2 cups almond flour (super-fine)

  • ¼ cup protein powder (vanilla or unflavored whey/casein blend)

  • ½ cup granulated sugar-free sweetener (erythritol or allulose)

  • 1 ½ tsp baking powder

  • ¼ tsp salt

  • 3 large eggs (room temperature)

  • ½ cup plain, non-fat Greek yogurt

  • 3 tbsp melted butter (or coconut oil)

  • Zest of 2 fresh lemons

  • 3 tbsp fresh lemon juice

  • 1 tsp pure vanilla extract

For the Cream Cheese Filling

  • 4 oz cream cheese (softened)

  • 2 tbsp plain Greek yogurt

  • 2 ½ tbsp sugar-free powdered sweetener

  • 1 egg yolk

  • 1 tsp fresh lemon juice

The Method

1. Prep the Oven and Pan: Oven to 350°F / 175°C. 

Preheat your oven. Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving an overhang on the sides to act as handles for easy removal later.

2. Make the cream cheese filling: Mix until smooth. 

In a small bowl, beat the softened cream cheese, Greek yogurt, powdered sweetener, egg yolk, and 1 tsp lemon juice together until completely smooth and creamy. Set aside.

3. Mix the Dry Batter: Large bowl. 

Whisk together the almond flour, protein powder, granulated sweetener, baking powder, and salt.

4. Mix the Wet Batter: Separate bowl. 

Whisk the eggs, Greek yogurt, melted butter, lemon zest, lemon juice, and vanilla extract until well combined.

5. Combine into a Batter: Stir gently. 

Pour the wet ingredients into the dry ingredients and stir gently until a smooth batter forms.

6. Layer the Loaf: Build the swirl. 

Spread about 2/3 of the lemon batter into the bottom of the pan. Spoon the cream cheese filling directly over the center, leaving a small border around the edges. Carefully drop the remaining lemon batter over the top, smoothing it gently to fully cover the cream cheese.

7. Bake: 45–50 minutes. 

Bake until the top is golden brown and a toothpick inserted into the cake portion (avoiding the cream cheese center) comes out clean. Pro-tip: If the top browns too quickly, tent it loosely with foil for the last 10 minutes.

8. Cool and Set: Crucial step!. 

Let the loaf cool in the pan for 15 minutes, then use the parchment handles to lift it out. Let it cool completely on a wire rack before slicing so the cheesecake layer sets beautifully.

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