Description
This Keto Lemon Bread is a moist, flavorful low-carb loaf perfect for breakfast or dessert. Made with almond and coconut flours, it’s a gluten-free, sugar-free treat bursting with zesty lemon flavor, ideal for those following a keto lifestyle. A light optional lemon glaze adds a refreshing finishing touch.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1/2 cup granulated erythritol or monk fruit sweetener
- 1/4 cup melted butter or coconut oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Optional Glaze
- 1/2 cup powdered erythritol
- 1 tbsp lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt, ensuring even distribution of the leavening agent and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs, almond milk, granulated erythritol or monk fruit sweetener, melted butter (or coconut oil), fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently but thoroughly until there are no lumps and the batter is evenly mixed.
- Fill Loaf Pan: Pour the batter into the lined loaf pan and smooth the top evenly with a spatula for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. The bread is done when a toothpick inserted in the center comes out clean.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Prepare Optional Glaze: If desired, mix the powdered erythritol with lemon juice until smooth and drizzle this over the cooled bread for added lemony sweetness.
Notes
- Store the bread in the refrigerator for up to 5 days to maintain freshness.
- Freeze individual slices for convenient grab-and-go breakfasts.
- Enhance the lemon flavor by adding a few drops of lemon extract to the batter.
- Delicious when toasted and served with a pat of butter.
