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Keto Lemon Bread

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This Keto Lemon Bread is a moist, dense, and tangy loaf made with almond flour and fresh lemon zest, perfect for low-carb diets without sacrificing flavor.

Ingredients

  • 2 cups almond flour
  • ⅓ cup granulated sweetener (erythritol or monk fruit)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅔ cup plain yogurt or coconut cream
  • ¼ cup fresh lemon juice
  • 3 eggs (or flax eggs for vegan)
  • 1 tablespoon lemon zest

Instructions

  1. Preheat oven to 325 °F (163 °C). Grease a 9 × 5‑inch loaf pan or line it with parchment paper.
  2. In one bowl, whisk together almond flour, sweetener, baking powder, salt, yogurt or coconut cream, lemon juice, eggs or flax eggs, and lemon zest until smooth.
  3. Pour the batter into the prepared pan and smooth the top.
  4. Bake on the center rack for about 50 minutes until the loaf is cooked through but moist and dense.
  5. Let it cool completely in the pan. Run a knife around the edges then invert the loaf gently to prevent cracking.
  6. Optionally, mix powdered sweetener with lemon juice and a dash of milk or vanilla for a sugar-free glaze and drizzle over the cooled loaf.

Notes

  • Use flax eggs and coconut cream for a vegan version.
  • Do not substitute coconut flour for almond flour directly.
  • Store in an airtight container in the fridge for up to 5 days or freeze slices for up to 2 months.
  • Reheat in microwave or toaster oven to refresh.
  • Optional mix-ins like poppy seeds or blueberries can be added with adjusted bake time.

Nutrition

Find it online: https://cookedbysarah.com/keto-lemon-bread/