Description
Deliciously moist and tangy Keto Lemon Bread made with almond flour, sweetened with a granulated keto-friendly sweetener, and infused with fresh lemon juice and zest. This low-carb, gluten-free bread is perfect for a quick breakfast or a healthy snack that fits perfectly into a ketogenic lifestyle.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/3 cup granulated sweetener (keto-friendly, such as erythritol or monk fruit)
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 2/3 cup plain yogurt or coconut cream
- 1/4 cup lemon juice (freshly squeezed)
- 3 eggs or flax eggs (as egg substitute)
- 1 tbsp lemon zest
Instructions
- Prepare the Pan: Grease a 9×5 loaf pan or line it with parchment paper to prevent sticking and make removal easier.
- Preheat Oven: Set the oven to 325°F (approximately 163°C) to ensure even baking.
- Mix Ingredients: In a mixing bowl, stir together all the dry ingredients first, then add the wet ingredients including yogurt or coconut cream, lemon juice, eggs, and lemon zest. Mix until the batter is smooth and well combined.
- Pour Batter: Pour the smooth batter evenly into the prepared loaf pan, spreading it out gently with a spatula if necessary.
- Bake: Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the baked lemon bread from the oven and let it cool completely in the pan to allow it to set properly.
- Remove from Pan: Once cooled, use a knife to gently loosen the sides, then pop the bread out carefully onto a cooling rack or plate.
- Storage: The keto lemon bread can be left out overnight at room temperature, refrigerated for up to 5 days, or sliced and frozen for up to 2 months for convenient future use.
- Flavor Tip: Be sure to include the lemon zest to enhance the lemon flavor and aroma of the bread.
Notes
- You can substitute eggs with flax eggs for a vegan-friendly version, but texture may vary slightly.
- Almond flour is naturally gluten-free and low in carbs, making this bread keto-friendly.
- Using fresh lemon juice and zest intensifies the lemon flavor, so avoid bottled lemon juice if possible.
- If coconut cream is used instead of yogurt, expect a slightly richer and dairy-free version.
- Let the bread cool completely before slicing to ensure clean cuts and better texture.
