Lemon Loaf (Or Muffins)
⚡ KevEats Recipe
Protein-Packed Lemon Loaf
Moist, bright lemon loaf made with Greek yogurt, collagen peptides, and a monk fruit sweetener option.
Moist, zingy, and collagen-fueled — this high-protein lemon loaf gives you classic lemon loaf flavor with a macro-friendly twist. Greek yogurt keeps it tender, collagen adds protein, and lemon zest brings that bakery-style brightness.
180
Calories
11g
Protein
9g
Fat
15g
Carbs
Ingredients
- 1 1/2 cups white whole wheat flour
- 3/4 cup granular sweetener, monk fruit or erythritol
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup nonfat Greek yogurt
- 3 large eggs
- 2 tbsp lemon zest, from about 2 lemons
- 1 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp lemon extract, optional
- 1/4 cup melted butter
- 2 tbsp melted coconut oil
- 40g collagen peptides, about 4 scoops
Want Muffins Instead?
Lemon muffin option.
Divide batter into a greased or lined 12-count muffin tin and bake at 325°F for 22–26 minutes, or until a toothpick comes out clean.
Kev Tip
Tent with foil if browning too fast.
This keeps the top from overbrowning while the center finishes baking.
Make It Fit Your Macros
Lower calorie: use monk fruit or erythritol and skip glaze.
Higher protein: serve with whipped Greek yogurt or skyr.
More dessert-like: add a sugar-free lemon glaze or berries on top.
Higher protein: serve with whipped Greek yogurt or skyr.
More dessert-like: add a sugar-free lemon glaze or berries on top.
Storage Notes
Store in the fridge for up to 5 days. This loaf also freezes well — slice first, then freeze in bags for grab-and-go protein treats.
Instructions
- 1Preheat oven to 325°F. Grease or parchment-line a loaf pan.
- 2In a large bowl, whisk flour, sweetener, baking powder, baking soda, and salt.
- 3In a separate bowl, mix Greek yogurt, eggs, lemon zest, lemon juice, vanilla, and lemon extract if using.
- 4Combine wet and dry ingredients until just mixed.
- 5Stir in melted butter, coconut oil, and collagen peptides until evenly incorporated.
- 6Pour batter into the prepared loaf pan and smooth the top.
- 7Bake for 45–55 minutes. Tent with foil after 30 minutes if browning too fast.
- 8Check doneness with a toothpick — it should come out clean or with dry crumbs.
- 9Let cool completely before slicing.
- 10Store chilled and serve plain, glazed, or topped with Greek yogurt and berries.
Dessert / Snack Notes
This is a lighter lemon loaf, not dry diet cake.
Greek yogurt, butter, and coconut oil keep it moist while collagen adds protein without making it taste like a protein bar.
Best texture move.
Cool completely before slicing. Warm loaf slices can crumble, but chilled slices cut much cleaner.
