Name: High Protein Lemon Loaf
Yield: 10
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Light, tangy, and packed with protein, this lemon loaf is the perfect guilt-free treat for any occasion. With a few simple substitutions, it’s transformed into a healthier version that doesn’t skimp on flavor or texture. Whether you’re enjoying it as a snack or sharing it with friends, this recipe is sure to impress!

Serves 10

Ingredients

Lemon Loaf:

3 large eggs
3/4 cup monkfruit sweetener (or adjust to taste)
3/4 cup nonfat Greek yogurt (90 cal, 18g protein, 0 fat, 5g carbs
1/2 cup olive oil
2 tbsp lemon zest
1–2 tbsp lemon extract (adjust for flavor preference)
1 1/2 cups Elevate Protein Flour
2 tsp baking powder
1/2 tsp salt

Lemon Icing:

85g (3/8 cup) nonfat Greek yogurt
2 tbsp RX sugar-free syrup (10 calories total)
5 Monkfruit Sweetener

Method

Make the Lemon Loaf:

Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by greasing it lightly or using floured cooking spray.
In a large bowl, whisk together the eggs, monkfruit sweetener, and Greek yogurt until smooth and well-combined.
Slowly drizzle in the olive oil while continuing to whisk until emulsified.
Add the lemon zest and lemon extract, whisking to incorporate.
Sift in the Elevate Protein Flour, baking powder, and salt. Stir gently until just combined (a few lumps are okay). Avoid overmixing.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50–52 minutes, or until the top is domed and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil in the last 10 minutes.
Allow the loaf to cool in the pan for at least 30 minutes before transferring to a wire rack. Let it cool completely before icing.

Prepare the Icing:

In a small bowl, combine the Greek yogurt, RX sugar-free syrup, and monkfruit sweetener. Mix until smooth and creamy.
Spread or drizzle the icing over the cooled lemon loaf.