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–+ servings
Keto Lemon Bread

Keto Lemon Bread That's Moist, Zesty, and Guilt-Free

This Keto Lemon Bread is a moist, zesty treat perfect for guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Almond Flour Substitute with sunflower seed flour for nut-free options.
  • 3/4 cups Granulated Sweetener Try Lakanto for a sugar-free version.
  • 1 tbsp Baking Powder Always check for freshness.
  • 1/2 tsp Salt Enhances flavors.
  • 1 cup Plain Yogurt or Coconut Cream Use yogurt for non-vegan and coconut cream for dairy-free.
  • 1/2 cup Lemon Juice Freshly squeezed is key.
  • 3 large Eggs or Flax Eggs Flax eggs are perfect for a vegan swap.
  • 2 tbsp Lemon Zest Intensifies the lemon flavor.
Optional Glaze
  • 1 cup Powdered Erythritol Mix with lemon juice for glaze.

Equipment

  • 9x5 loaf pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9x5 loaf pan.
  2. In a large bowl, whisk together almond flour, granulated sweetener, baking powder, and salt.
  3. Add yogurt or coconut cream, lemon juice, eggs, and lemon zest; stir until combined.
  4. Pour the batter into the prepared pan and smooth the top.
  5. Bake for approximately 50 minutes, checking for doneness with a toothpick.
  6. Cool in the pan for 10-15 minutes, then transfer to a wire rack.
  7. Once cool, slice and serve, optionally with powdered erythritol glaze.

Nutrition

Serving: 1sliceCalories: 130kcalCarbohydrates: 3gProtein: 4gFat: 11gSaturated Fat: 1gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 70mgIron: 1mg

Notes

Store in an airtight container for up to 5 days. Slices can be frozen for up to 2 months.

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