Description
This Keto Lemon Bread is a moist and flavorful low-carb treat perfect for those following a ketogenic lifestyle. Made with almond flour and naturally sweetened, it combines tangy lemon juice and zest with a hint of sweetness from granulated sweetener. Easy to prepare and baked to golden perfection, this bread is a delightful option for a snack or breakfast that fits keto macros.
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 grease a 9×5 loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, granulated sweetener, baking powder, and salt thoroughly to ensure even distribution of leavening and seasoning.
- Add Wet Ingredients: Stir in the plain yogurt or coconut cream, lemon juice, eggs or flax eggs, and lemon zest until the batter is smooth and well combined.
- Pour and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for approximately 50 minutes, or until the bread is golden on top and a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool completely in the pan to set properly before removing it to prevent crumbling.
- Store: Store leftover bread 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 flax eggs for regular eggs to make this recipe vegan-friendly.
- Using coconut cream instead of yogurt ensures a dairy-free version.
- Make sure to fully cool the bread before slicing to retain its moist texture.
- Adjust sweetener according to taste preferences while keeping keto guidelines in mind.
- Use fresh lemon zest and juice for the best lemon flavor.
