Lower Carb High Protein Lemon Loaf Made With Greek Yogurt

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this is the lemon loaf i wish existed years ago. bright, tangy, moist, and bakery-worthy, but actually balanced, protein-forward, and fully baked through. no dry edges with a raw center. no sugar bomb. no weird texture. just a lemon loaf that works.

and yes… starbucks could never.

taste + texture

this loaf is:

• bright and citrusy without being sour
• lightly sweet with real lemon flavor (zest + extract do the heavy lifting)
• soft and moist, but not wet or gummy
• slightly dense in the best way

the lemon cream cheese topping adds a creamy, lightly sweet contrast that makes this feel indulgent without tipping it into dessert overload.

it sets beautifully as the loaf cools and slices clean- no sliding, no mess.

why this is better than a coffee shop lemon loaf

traditional lemon loaves are usually:

• loaded with refined sugar
• heavy on oil or butter
• low in protein
• somehow still underbaked in the center

this version:

• is high protein
• uses greek yogurt for moisture and structure
• relies on almond flour + tapioca for balance
• bakes evenly from edge to center
• keeps you full instead of spiking and crashing

it’s the kind of loaf you can actually have for breakfast or an afternoon snack, not just a “treat that tastes good for three bites.”

one bowl, minimal effort

this recipe is intentionally simple:

• whisk the wet ingredients
• fold in the dry
• spread into the pan
• add the cream cheese topping
• bake

no mixers. no fancy steps. no chilling or resting time. it comes together fast, which makes it perfect for meal prep or a weekend bake that doesn’t feel like a project.

pan size matters (important!)

this is a smaller loaf, and it’s designed for a 1 lb loaf pan (like the caraway loaf pan).

why?

• the batter depth helps the loaf bake evenly
• prevents a dry exterior with an underbaked center
• gives that tall, bakery-style slice

if you only have a larger loaf pan:

• use an 8.5 x 4.5 or 9 x 5 pan
• spread the batter evenly
• expect a short loaf, basically a cake!
• start checking for doneness sooner.
• tent loosely with foil once the top is set to prevent over-browning

baking tips for a fully baked center

• bake at 325°F, not 350
• tent with foil at the 30-minute mark
• look for a set top and lightly pulling edges
• let the loaf cool completely before slicing, it firms up as it cools

substitution options

• almond butter: cashew butter works well
• greek yogurt: dairy-free greek-style yogurt works, but baking time may increase slightly
• protein powder: whey or whey/casein blends give the best texture but plant based definitely works!
• sweetener: maple syrup + coconut sugar combo is ideal here for balance

if you love Lower Carb High Protein Lemon Loaf Made With Greek Yogurt, then try these other recipes from upbeetandkaleingitblog!

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8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

No Bake Double Chocolate Bliss Rolls

The Best No Bake Peanut Butter Chocolate Cheesecake

Gluten-Free Peach Cobbler With Creamy Burrata Ice Cream

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

are you going to make Lower Carb High Protein Lemon Loaf Made With Greek Yogurt!?
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