low carb lemon loaves

Name: LOW CARB LEMON LOAVES
Prep time: 25 min
Cook time: 1 h
Yield: 32
Cuisine: American
Ingredients: 3 cup(s) carb quick baking mix; 1 cup(s) almond flour; 1 tablespoon(s) baking powder; 3 cup(s) zero calorie sweetener; 1 1/2 cup(s) olive oil; 1 1/2 cup(s) evaporated milk; 1 1/2 cup(s) sour cream room temperature; 1 tablespoon(s) lorann lemon bakery emulsion; 1/4-1/2 teaspoon(s) yellow food color, optional; 6 large eggs, room temperature

41 Pinches 4 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on May 23, 2017

I made these lemon loaves to share with my neighbor as well as keep one for my household. I wanted to keep the carb count low so I used CARB QUICK BAKING MIX & added in some almond flour. I used 2 loaf pans size 9 X 5 inch to maximize the amount of servings. You can easily get 32 servings from this recipe using the two 9 X 5 loaf pans. The Lor Ann Lemon Emulsion is what gives this sweet sensation its lemon flavor. Hope you will give it a try. You can also add in lemon zest. This recipe was recreated from another recipe I already have posted using Bisquick. The NET CARBS IN THIS RECIPE IS 0

Rate

prep time 25 Min

cook time 1 Hr

method Bake

yield 32 more or less depending on how it is sliced

Ingredients

3 cups carb quick baking mix
1 cup almond flour
1 tablespoon baking powder
3 cups zero calorie sweetener
1 1/2 cups olive oil
1 1/2 cups evaporated milk
1 1/2 cups sour cream room temperature
1 tablespoon lorann lemon bakery emulsion
1/4-1/2 teaspoon yellow food color, optional
6 large eggs, room temperature

How To Make low carb lemon loaves

Step 1

PREHEAT OVEN TO 325 DEGREES F. Spray loaf pans liberally with Bakers Joy and set aside till needed. These are some of the main ingredients to make this recipe.

Step 2

Add all of the ingredients in a large bowl, then beat slowly for about 2 minutes then increase speed and beat 2-3 additional minutes until batter is creamy & smooth.
Step 3

Divide batter evenly between the 2 prepared loaf pans. Then place in preheated 325 degree F. oven and bake for 1 hour or until toothpick inserted into center comes out clean. Can also use a large 12-16 cup Bundt pan, but will require additional baking time, about 1 1/2 hours.
Step 4

Serve plain or frost with a sugar free frosting, or dust lightly with powdered sugar. Since I am counting carbs, I chose to serve it plain. I used MY FITNESS PAL to calculate the nutritional value- Servings 32, Calories 190, Fat 17g, Cholesterol39mg, Sodium 91mg, Potassium 47mg, Carbs 4g, Fiber 4g, Sugars 2 g, & protein 7 g, The total NET CARBS IS 0g PER SERVING.
Step 5

This is what the Lorann Lemon Emulsion looks like. It is a non alcoholic professional bakers flavor enhancer, that does not evaporate during baking. It adds lots of flavor, but is a bit expensive but worth every penny. I ordered mine from Amazon.
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