Description
Enjoy a delightful Keto Lemon Bread that’s perfectly moist and bursting with lemon flavor. This low-carb, gluten-free treat is ideal for breakfast or dessert, satisfying your cravings without the guilt.
Ingredients
Scale
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol or keto-friendly sweetener
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon extract (optional)
Glaze:
- 1/2 cup powdered erythritol
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Prepare the batter: In a large bowl, combine the dry ingredients. In another bowl, mix the wet ingredients. Combine the wet and dry ingredients until smooth.
- Bake: Pour the batter into the prepared pan and bake for 45-50 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Make the glaze: Mix powdered erythritol and lemon juice. Drizzle over the cooled bread.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- For extra lemon flavor, add more zest or lemon extract.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 125mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
