Description
This Keto Lemon Bread is a moist, low-carb, sugar-free treat made with almond flour and sweetened with a keto-friendly sweetener. Perfect for anyone on a keto or gluten-free diet, it offers a refreshing lemon flavor with every bite. Enjoy it as a snack, dessert, or light breakfast without compromising your health goals!
Ingredients
- 2 cups almond flour
- 1/3 cup granulated sweetener (e.g., Lakanto)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2/3 cup plain yogurt or coconut cream
- 1/4 cup lemon juice
- 3 eggs (or flax eggs for vegan)
- 1 tbsp lemon zest
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and grease a 9x5 loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, granulated sweetener, baking powder, and salt.
- Add Wet Ingredients: Stir in yogurt (or coconut cream), lemon juice, eggs (or flax eggs), and lemon zest. Mix until smooth.
- Pour and Bake: Pour the batter into the prepared pan and spread it evenly. Bake for about 50 minutes, or until the bread is golden and a toothpick inserted comes out clean.
- Cool: Let the bread cool completely in the pan before removing it.
- Store: Store leftovers at room temperature for up to 1 day, or refrigerate for up to 5 days. Freeze for up to 2 months.
Notes
- Vegan Version: Substitute flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Add-ins: You can add poppy seeds, chia seeds, or berries for extra flavor.
- Glaze: Top with a sugar-free lemon glaze by mixing powdered erythritol and lemon juice.
- Storage: Refrigerate for up to 5 days or freeze for long-term storage.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
