Description
A refreshing and zesty keto-friendly lemon bread that’s perfect for breakfast, an afternoon snack, or a light dessert.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup granulated erythritol (or preferred keto sweetener)
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free option)
- 4 large eggs
- 1/2 cup unsweetened almond milk (or coconut milk)
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- Optional: 1 teaspoon vanilla extract
- Optional: Poppy seeds for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan with butter or line it with parchment paper.
- Combine the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt in a large mixing bowl. Whisk until well-blended.
- Whisk together the melted butter, eggs, almond milk, lemon zest, and lemon juice in another bowl. Add vanilla extract if using.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined.
- Transfer the batter into the prepared loaf pan and sprinkle poppy seeds on top if desired.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container in the refrigerator for up to one week or freeze for up to three months. Serve warm or at room temperature, with a drizzle of lemon glaze or alongside berries.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg