Description
This Keto Lemon Bread is a delicious low-carb treat perfect for those following a ketogenic lifestyle. Made with almond and coconut flours, and sweetened with erythritol, it offers a light, moist texture with a refreshing lemon flavor. Topped with a tangy lemon glaze, this bread is excellent for breakfast, snacks, or dessert.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it thoroughly to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, thoroughly whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until the mixture is evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, melted butter, unsweetened almond milk, lemon zest, lemon juice, and vanilla extract together until smooth.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until you achieve a smooth, well-integrated batter without lumps.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake the Bread: Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center of the bread comes out clean. After baking, let the bread cool in the pan for 10 minutes.
- Cool and Glaze: Remove the bread from the pan and place it on a wire rack to cool completely. While cooling, mix the powdered erythritol with lemon juice until smooth. Once the bread has cooled, drizzle the lemon glaze evenly over the top.
Notes
- You can substitute erythritol with other keto-friendly sweeteners such as monk fruit sweetener or stevia, adjusting quantities to taste.
- Ensure the bread is completely cool before glazing to prevent the glaze from melting and running off.
- Store the bread in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- You can add poppy seeds or lemon extract for extra flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
