Description
A delicious and moist keto lemon bread recipe that is perfect for a healthy breakfast or a sugar-free dessert.
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 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 removing it from the pan to prevent breaking.
- The lemon bread can be loosely covered and left out overnight or refrigerated for up to 5 days, or sliced and frozen for up to 2 months.
- Be sure to include the lemon zest for enhanced flavor.
Notes
- For a nut-free version, try using a vegan lemon bread recipe.
- Using Lakanto as a sweetener keeps it sugar-free.
- Allowing the bread to cool completely helps maintain its structure.
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto