Description
A delicious and guilt-free keto-friendly lemon bread that’s moist and packed with flavor.
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup granulated sweetener
- 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
- Grease a 9×5 loaf pan or line it with parchment paper.
- Preheat the oven to 325°F.
- Stir all ingredients until smooth.
- Pour the mixture into the prepared pan.
- Bake for 50 minutes.
- Let the keto lemon bread cool completely before using a knife to pop it out of the pan.
- The lemon bread can be left out overnight, refrigerated for up to 5 days, or sliced and frozen for up to 2 months.
- Make sure to include the lemon zest for enhanced flavor.
Notes
- For nut-free, substitute with alternative flours.
- Using Lakanto ensures a sugar-free recipe.
- The bread is super moist, so handle carefully.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg