Description
This Keto Lemon Bread is a moist, flavorful, and low-carb treat perfect for those following a ketogenic diet. Made with almond and coconut flours and sweetened with erythritol, it delivers a refreshing citrus tang with a zesty lemon glaze on top. Ideal for breakfast, snacks, or dessert, this bread is a guilt-free way to enjoy a classic lemon loaf with keto-friendly ingredients.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup erythritol (or preferred keto sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
Glaze
- 1/4 cup powdered erythritol
- 1-2 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lining it with parchment paper or greasing it well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt until fully combined to ensure even distribution of leavening and sweetener.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, melted unsalted butter, almond milk, lemon zest, lemon juice, and vanilla extract together until smooth and uniform.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until the batter is smooth and well combined without overmixing.
- Prepare to Bake: Transfer the batter to the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Place in the preheated oven and bake for 40-45 minutes. Test for doneness by inserting a toothpick in the center—it should come out clean. Allow the bread to cool in the pan for 10 minutes.
- Cool and Glaze: Remove the bread from the pan and transfer to a wire rack to cool completely. For the glaze, mix powdered erythritol with lemon juice until smooth, then drizzle over the cooled bread before serving.
Notes
- Ensure the loaf is completely cool before applying the glaze to prevent it from melting and running off.
- You can substitute erythritol with other keto-friendly sweeteners such as monk fruit or stevia, adjusting sweetness to taste.
- If you prefer a stronger lemon flavor, add additional lemon zest or juice to the batter.
- Store the bread in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
