Description
This Keto Lemon Bread is a moist and soft low-carb treat perfect for those following a ketogenic lifestyle. Made with almond flour, natural sweetener, and fresh lemon juice and zest, this bread offers a delightful citrus flavor without the carbs of traditional flour. It’s quick to prepare and baked to perfection, making it a great choice for a healthy breakfast or snack.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/3 cup granulated sweetener (such as Lakanto for sugar-free)
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 2/3 cup plain yogurt or coconut cream
- 1/4 cup lemon juice
- 3 eggs or flax eggs
- 1 tbsp lemon zest
Instructions
- Prepare the pan: Grease a 9×5 loaf pan or line it with parchment paper to ensure the bread doesn’t stick and comes out easily after baking.
- Preheat the oven: Set your oven to 325°F (163°C) to get it ready for baking while you prepare the batter.
- Mix ingredients: In a mixing bowl, stir together all dry and wet ingredients — almond flour, sweetener, baking powder, salt, yogurt or coconut cream, lemon juice, eggs or flax eggs, and lemon zest — until the batter is smooth.
- Pour batter into pan: Transfer the smooth batter into the prepared loaf pan, spreading evenly to ensure consistent baking.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and remove: Allow the lemon bread to cool completely in the pan. Then, gently run a knife around the edges before popping out the loaf to prevent it from breaking due to its moist texture.
- Storage: The bread can be loosely covered and left out overnight. For longer storage, refrigerate leftovers for up to 5 days or slice and freeze for up to 2 months.
- Serving suggestion: Be sure to include the lemon zest during preparation as it enhances the lemon flavor wonderfully.
Notes
- Using almond flour makes this bread keto-friendly and low in carbs.
- You can substitute plain yogurt with coconut cream for a dairy-free option.
- Flax eggs can be used to make the recipe vegan-friendly if you don’t mind adjusting the diet label.
- Cooling the bread completely before removing it ensures it doesn’t break because of its moist and soft texture.
- The sweetener should be granulated and keto-approved to keep it low-carb.
- Storing in the refrigerator ensures freshness up to 5 days, and freezing allows storage up to 2 months.
