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