Keto Lemon Bread
This Keto Lemon Bread is a delicious, low-carb dessert with a zesty lemon flavor and fluffy texture, perfect for satisfying sweet cravings while staying keto-friendly.
Ingredients
For the Bread
- 1.5 cups almond flour Use finely ground almond flour for the best texture.
- 0.5 cups erythritol (or other keto-friendly sweetener) Adjust amount based on your sweetness preference.
- 0.25 cups coconut flour Use a fine coconut flour for smoothness.
- 0.5 cups unsalted butter, melted Ensure that the butter is melted but not too hot.
- 4 large eggs Room temperature eggs work best.
- 0.25 cups lemon juice Freshly squeezed lemon juice is recommended.
- 1 piece zest of 1 lemon Use a microplane for fine zest.
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the almond flour, coconut flour, erythritol, baking powder, and salt until well combined.
- In another bowl, whisk the eggs, melted butter, lemon juice, lemon zest, and vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this will keep the bread fluffy.
- Pour the batter into the prepared loaf pan and smoothly level the top.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for a few minutes before transferring it to a wire rack. Slice once cool and enjoy your keto lemon bread!
Notes
Store leftovers in an airtight container to keep the bread fresh for up to four days. For sweeter bread, add more erythritol. Consider adding poppy seeds or substituting lemon juice with orange juice for a twist.