Keto Lemon Bread
A light, zesty keto dessert that satisfies your sweet tooth while adhering to a keto lifestyle. Perfect for autumn gatherings.
Ingredients
Dry Ingredients
- 2 cups almond flour Primary flour for the recipe
- 1 tsp baking powder For leavening
- 1/2 tsp baking soda For leavening
- a pinch salt Enhances flavor
Wet Ingredients
- 1/2 cup erythritol Or your preferred keto sweetener
- 1/4 cup coconut oil, melted Used for moisture and flavor
- 4 large eggs Bind the ingredients and provide structure
- 1/4 cup unsweetened almond milk Adds moisture
- 2 large lemons Zest and juice, for flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it with coconut oil or lining it with parchment paper.
- In a large mixing bowl, combine the melted coconut oil, erythritol, and eggs. Whisk them together until the mixture appears light and fluffy.
- Add the almond milk, lemon zest, and lemon juice, stirring until well combined.
Mixing
- In a separate bowl, mix the almond flour, baking powder, baking soda, and salt.
- Slowly incorporate the dry mixture into the wet ingredients, stirring just until combined. Be careful not to overmix.
- Transfer the batter into the prepared loaf pan, smoothing out the top with a spatula.
Baking
- Place the loaf pan in your preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the lemon bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use fresh lemons for the best flavor. Oven temperatures can vary, so check for doneness a few minutes before the recommended baking time. Adjust erythritol to your taste preference.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 5gProtein: 4gFat: 11gSaturated Fat: 2gSodium: 140mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!