Keto Lemon Bread
Bright, zesty, and perfectly moist, this Keto Lemon Bread offers a deliciously guilt-free way to satisfy your sweet tooth while staying low-carb! Made with nutrient-rich almond flour, a hint of coconut flour, and naturally sweetened with erythritol, this recipe balances tangy lemon zest and juice with buttery richness for an irresistible flavor. Quick to whip up with just 15 minutes of prep, this gluten-free and sugar-free lemon bread is ideal for anyone following a keto diet or looking to cut back on carbs. Whether enjoyed as a snack, breakfast treat, or light dessert, each slice is bursting with citrusy goodness and perfectly pairs with tea or coffee. With simple ingredients and straightforward steps, this delightful loaf is bound to become a household favorite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Erythritol or preferred keto sweetener
- 1 tablespoon Lemon zest
- 4 large Eggs
- 0.5 cup Butter, melted
- 0.5 cup Unsweetened almond milk
- 0.25 cup Fresh lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper for easy removal.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, erythritol, and lemon zest. Stir until well mixed to ensure even distribution of the dry ingredients.
In a separate bowl, whisk together the eggs until slightly frothy.
Add the melted butter, almond milk, lemon juice, and vanilla extract to the eggs and whisk until well combined and smooth.
Pour the wet ingredients into the dry ingredients and stir using a spatula until the batter is just combined. Avoid over-mixing to ensure the bread stays light and tender.
Transfer the batter into the prepared loaf pan, smoothing the top with the back of a spoon or spatula to ensure even cooking.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean and the top is golden brown.
Allow the bread to cool in the pan for about 10 minutes, then remove from the pan and let it cool completely on a wire rack before slicing.
Slice and serve as desired. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 10.4 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 780 mg | 60% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 481 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
