Description
This Keto Lemon Bread is a delightful low-carb treat that’s bursting with fresh lemon flavor. Perfectly moist and tender, this gluten-free bread is topped with a tangy lemon glaze for an extra zing!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol or keto sweetener
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/3 cup melted coconut oil or butter
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the glaze:
- 1/2 cup powdered erythritol
- 1–2 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, beat eggs, almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla until smooth.
- Mix Batter: Combine wet and dry ingredients, stirring until well blended.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 40–45 minutes until a toothpick comes out clean.
- Make Glaze: Whisk powdered erythritol and lemon juice together until smooth. Drizzle over the cooled bread.
- Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra lemony kick, increase the zest or add a few drops of lemon extract.
- Store in the fridge for up to 5 days or freeze slices for quick keto snacks.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
