Keto Lemon Bread
Keto Lemon Bread is a moist, tender, low-carb loaf bursting with fresh citrus flavor. Made with almond flour and natural sweeteners, this gluten-free and grain-free lemon bread is perfect for breakfast, brunch, or a light dessert.
Equipment
- 9×5-inch loaf pan
- parchment paper
- large mixing bowl
- whisk or spatula
- wire rack
Ingredients
- 2 cups almond flour
- 1/3 cup granulated sweetener of choice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup plain yogurt or coconut cream
- 1/4 cup fresh lemon juice
- 3 large eggs
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, combine almond flour, sweetener, baking powder, and salt.
- Stir in yogurt (or coconut cream), lemon juice, eggs, and lemon zest until a smooth batter forms.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 50 minutes, or until the loaf is set and lightly golden.
- Let the bread cool completely before removing from the pan and slicing.
- If desired, whisk powdered sweetener with lemon juice and drizzle over the cooled loaf before serving.
Notes
Always use fresh lemon zest for the brightest flavor. Allow the loaf to cool completely before slicing to prevent crumbling. For enhanced lemon aroma, add a few drops of lemon extract. The flavor deepens and improves the next day after resting. Line the pan with parchment paper for easy removal.