Lemon Loaf (Or Muffins)

🍋 Protein-Packed Lemon Loaf

Moist, zingy, and collagen-fueled — this high-protein lemon loaf delivers classic flavor with a nutritious twist. Sweetened with monk fruit or erythritol and boosted with Greek yogurt and collagen peptides for extra protein and moisture.

🍽️ Servings: 10 slices

🔥 Macros (Per Slice):
Calories: ~180 | Protein: ~11g | Carbs: ~15g | Fat: ~9g

📝 Ingredients

• 1½ cups white whole wheat flour
• ¾ cup granular sweetener (monk fruit or erythritol)
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup nonfat Greek yogurt
• 3 large eggs
• 2 tbsp lemon zest (from ~2 lemons)
• 1½ tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp lemon extract (optional – for stronger lemon flavor)
• ¼ cup melted butter
• 2 tbsp melted coconut oil
• 4 scoops (40g) collagen peptides

👨‍🍳 Instructions

1. Preheat oven to 325°F (163°C).
2. In a large bowl, whisk together flour, sweetener, baking powder, baking soda, and salt.
3. In a separate bowl, mix Greek yogurt, eggs, lemon zest, lemon juice, vanilla, and lemon extract.
4. Combine wet and dry ingredients until just mixed.
5. Stir in melted butter, coconut oil, and collagen peptides.
6. Pour batter into a greased or parchment-lined loaf pan.
7. Bake for 45–55 minutes. Tent with foil after 30 minutes if browning too fast.
8. Check doneness with a toothpick — it should come out clean or with dry crumbs.
9. Let cool completely before slicing. Store in the fridge for up to 5 days.

🧁 Want Muffins Instead?

Divide batter into a greased or lined muffin tin (~12 muffins), and bake at 325°F for 22–26 minutes, or until a toothpick comes out clean.

💡 KevTip

Add a sugar-free lemon glaze or whipped Greek yogurt + berries. Bonus: this loaf freezes well — slice and store in freezer bags for grab-and-go protein treats!

🔗 See More High-Protein Recipes