Protein Lemon Loaf

Protein Lemon Loaf

Protein Lemon Loaf



  • 2 cups Almond flour
  • 1/4 cup & 3 Tbsp LeanFit Vanilla Isolate
  • 2 Tbsp Baking powder
  • 1 Tsp Salt
  • 1/2 cup Xylitol or low-carb sweetener (quantities may vary depending on what you use)
  • 3 Tbsp Poppy seeds
  • 4 medium sized Lemons, rind & juice
  • 1 Tbsp Vanilla extract
  • 1/2 cup Butter or Coconut oil, melted
  • 4 Eggs


  1. Mix all dry ingredients together then combine with wet ingredients (except for the eggs).
  2. Add the eggs in one at a time. Don’t over beat the mixture.
  3. Line the 5 or 6L slow cooker with parchment paper.
  4. Pour the batter into the slow cooker.
  5. Cook on low heat for 2.5-3h.
  6. Let the cake cool prior to cutting it. Squares work great for snacks!

Recipe Creator
jesspaigeJessPaige LCHF founder, Jessica Matschek, launched her blog in 2014 with the intention of educating the masses about all things concerning low-carbohydrate diets. Jessica holds a Bachelor’s degree in Food Sciences and Nutrition from McGill and is currently pursuing her Canadian Society of Exercise Physiology Certified Personal Trainer (CSEP-CPT) certification.

See more low-carb recipes on Jess’s website and Instagram account.

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Protein-rich recipe made with LeanFit Protein


Leanfit Whey isolate Vanilla