📊 Macros (per slice – 10 slices, approx)
- Calories: 190–220
- Protein: 14–17g
- Net Carbs: 2–3g
- Fat: 14–16g
🧾 Ingredients
Dry Ingredients
- 1½ cups almond flour (fine-blanched)
- ¼ cup vanilla or unflavored whey protein isolate
- ⅓ cup granulated monk fruit or erythritol
- 1½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 4 oz (115g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- ¼ cup sour cream or full-fat Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
🔥 Instructions
- Preheat oven
Set to 350°F (175°C). Grease or line a loaf pan. - Cream the fats
Beat butter, cream cheese, and sweetener until light and fluffy (2–3 minutes). - Add eggs
Beat in eggs one at a time, mixing well. - Add flavor
Mix in sour cream, lemon juice, zest, and vanilla. - Combine dry ingredients
In a separate bowl, whisk almond flour, protein powder, baking powder, and salt. - Make batter
Gradually mix dry ingredients into wet ingredients until smooth and thick. - Bake
Pour batter into pan. Smooth top.
Bake 45–55 minutes, tenting with foil if browning too fast. - Cool completely
Let cool in pan 20 minutes, then fully cool before slicing.
🍋 Optional Keto Lemon Glaze
- ½ cup powdered erythritol
- 1–2 tbsp lemon juice
- 1 tbsp cream cheese, softened
Whisk until smooth and drizzle over cooled cake.
💪 High-Protein Tips
- Whey isolate keeps texture light (avoid casein here)
- Greek yogurt boosts protein without carbs
- Cream cheese adds moisture + richness
🔁 Variations
- Extra Lemon: add lemon extract
- Blueberry Lemon: fold in ¼ cup fresh blueberries
- Dairy-Free: use vegan cream cheese + coconut oil
- Bundt Pan: bake 40–45 minutes
