Fearless Glazed Lemon Loaf

Fearless Glazed Lemon Loaf

Yield: 12 slices
Serving size: 1 slice



  • ½ cup Monksweet or equivalent sugar-free granulated sweetener
  • 5 Tbsp butter, softened
  • 4 large eggs (at room temperature)
  • 3 Tbsp lemon juice (or 2 Tbsp for less tartness)
  • 1 Tbsp lemon zest
  • 3 cups (entire bag) Fearless Vanilla Pancake & Muffin Mix


  • ½ cup sugar-free confectioner-style sweetener
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest (optional)
  • Optional topping: shredded coconut



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a 9”x 5” or an 8” x 4” loaf pan with parchment paper.
  3. In a large bowl, use a hand or electric blender to cream the sweetener and butter together.
  4. Add the eggs and continue beating well after the addition of each egg, followed by the lemon juice and the zest.
  5. Use a spatula to stir the mix into the wet mixture and combine until reaching a smooth consistency (Note: batter might appear too thin but will thicken as it stands).
  6. Pour the batter into the loaf pan and bake for ~45 to 50 minutes (Note: The center of the loaf could still be slightly loose but the loaf will continue to bake after removing from oven – avoid overbaking).
  7. Allow to cool before removing from loaf pan. In the meantime, prepare the lemon glaze.


  1. Combine the powdered sweetener, lemon juice, and lemon zest (optional) in a small bowl.
  2. Stir until smooth and drizzle onto slightly cooled lemon loaf.
  3. Optional: Garnish with shredded coconut.
  4. Slice and enjoy! Freeze leftover slices in an airtight container for an “anytime” snack.

Fearless Glazed Lemon Loaf - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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