Description
A delicious and moist Keto Lemon Bread that’s perfect for those following a low-carb or ketogenic diet. Made with almond and coconut flours, this bread is sweetened with erythritol and infused with fresh lemon zest and juice for a tangy, refreshing flavor. It’s topped with a light lemon glaze that adds the perfect finishing touch without adding sugars.
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 almond milk (unsweetened)
- 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 ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until all the ingredients are evenly combined.
- Combine Wet Ingredients: In a separate bowl, thoroughly whisk the eggs, melted butter, unsweetened almond milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until the batter is smooth and well combined, making sure not to overmix.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the bread comes out clean. Once baked, allow the bread to cool in the pan for 10 minutes.
- Cool and Glaze: Transfer the bread to a wire rack to cool completely. For the glaze, mix powdered erythritol with lemon juice until smooth, then drizzle the glaze over the cooled bread for a sweet and tangy finish.
Notes
- Make sure to fully cool the bread before applying the glaze to prevent it from melting and running off.
- You can substitute erythritol with another keto-friendly sweetener if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For added texture, consider folding in 1/4 cup chopped nuts or lemon zest into the batter before baking.
