Description
This Keto Lemon Bread is a delightful, low-carb treat bursting with fresh lemon flavor. With a tender crumb and a lemony glaze, it’s perfect for a guilt-free indulgence.
Ingredients
Scale
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (melted)
- 3/4 cup granulated erythritol or preferred keto sweetener
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional Glaze:
- 1/2 cup powdered erythritol
- 1–2 tablespoons lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×4-inch loaf pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Combine wet ingredients: In a large bowl, beat together the melted butter and sweetener. Add eggs one at a time, then mix in almond milk, lemon juice, lemon zest, and vanilla extract.
- Combine wet and dry: Gradually add dry ingredients to the wet mixture, stirring until fully combined.
- Bake: Pour the batter into the loaf pan and bake for 45–55 minutes until a toothpick comes out clean.
- Cool and glaze: Cool in the pan for 15 minutes, then transfer to a wire rack. Drizzle with glaze if desired.
Notes
- For extra lemon flavor, add 1 teaspoon of lemon extract to the batter.
- This bread stays fresh in the refrigerator for up to 5 days and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 80 mg
