Description
This Keto Lemon Bread is a moist, flavorful low-carb treat perfect for breakfast or a snack. Made with almond flour and natural sweeteners, it offers a refreshing lemon zest and juice flavor with a tender crumb, suitable for keto and low-carb diets.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/3 cup granulated sweetener (e.g., Lakanto)
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 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 prepare a 9×5 loaf pan by greasing it lightly or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, granulated sweetener, baking powder, and salt. Whisk together until evenly blended.
- Add Wet Ingredients: Stir in the plain yogurt or coconut cream, lemon juice, eggs or flax eggs, and lemon zest. Mix thoroughly until the batter is smooth and uniform in texture.
- Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for about 50 minutes, or until the bread turns golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool completely in the pan before carefully removing it to avoid breaking. Cooling helps the texture set and makes slicing easier.
- Store: Store any leftovers at room temperature for up to 1 day, refrigerate for up to 5 days, or freeze for up to 2 months to maintain freshness.
Notes
- You can substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) to make this recipe vegan.
- Make sure to fully cool the bread in the pan to prevent it from crumbling when sliced.
- Use a granulated sweetener that measures like sugar to maintain the right texture.
- For a dairy-free version, use coconut cream instead of yogurt and flax eggs instead of regular eggs.
- Adding fresh lemon zest enhances the lemon flavor significantly.
- This bread stores well and can be toasted lightly before serving for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
