Description
This Keto Lemon Bread is a moist, low-carb loaf packed with bright lemon flavor. Made with almond and coconut flours, it’s a perfect gluten-free, sugar-free treat ideal for breakfast or dessert. Sweetened with erythritol or monk fruit, it offers a delicious guilt-free option that pairs beautifully with a tangy lemon glaze.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper for easy removal and cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, almond milk, granulated erythritol or monk fruit sweetener, melted butter, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and uniform.
- Combine Dry and Wet Mixtures: Pour the wet ingredient mixture into the dry ingredients and stir gently but thoroughly until fully incorporated into an even batter.
- Fill Loaf Pan: Transfer the batter into the prepared loaf pan and smooth out the top with a spatula to ensure an even bake.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then carefully transfer it onto a wire rack to cool completely.
- Prepare Optional Glaze: To make the glaze, mix powdered erythritol with lemon juice until you achieve a drizzle consistency.
- Glaze and Serve: Drizzle the glaze over the cooled lemon bread for an extra burst of sweetness and tang. Slice and enjoy!
Notes
- Store the bread in the refrigerator for up to 5 days to keep it fresh.
- Freeze individual slices for convenient, grab-and-go breakfasts.
- For enhanced lemon flavor, add a few drops of lemon extract to the batter.
- This bread is excellent toasted with a bit of butter for extra richness.
