Description
This Keto Lemon Bread is a low-carb, gluten-free treat that’s bursting with bright, zesty lemon flavor. Made with almond flour and a touch of yogurt or coconut cream for extra moisture, each bite is tender and satisfying. Whether you’re following a keto diet or just looking for a healthy treat, this bread is a perfect option for breakfast, snack, or dessert.
Ingredients
2 cups almond flour (for nut-free, use Vegan Lemon Bread)
1/3 cup granulated sweetener (I recommend Lakanto for sugar-free)
1 tbsp baking powder
1/2 tsp salt
2/3 cup plain yogurt or coconut cream
1/4 cup lemon juice
3 eggs or flax eggs
1 tbsp lemon zest
Instructions
Preheat oven to 325°F. Grease a 9×5 loaf pan or line it with parchment paper.
In a large bowl, stir all ingredients together until smooth and fully combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the keto lemon bread to cool completely before gently loosening the sides with a knife and removing it from the pan.
For storage, the bread can be loosely covered and left out overnight, refrigerated for up to 5 days, or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 150