Description
A moist, zesty low-carb lemon bread made with almond flour and topped with a bright lemon glaze.
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup coconut flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated keto sweetener
- 1/3 cup unsweetened almond milk
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- —
- Lemon Glaze:
- 1/2 cup powdered keto sweetener
- 2 tablespoons lemon juice
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- 2. Whisk almond flour, coconut flour, baking powder, and salt in a bowl.
- 3. In another bowl, whisk eggs, melted butter, sweetener, almond milk, lemon zest, lemon juice, and vanilla.
- 4. Add dry ingredients to wet ingredients and mix until well combined.
- 5. Pour batter into the prepared loaf pan and smooth the top.
- 6. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- 7. Let the bread cool completely in the pan before removing.
- 8. Mix powdered keto sweetener and lemon juice to make the glaze.
- 9. Drizzle the glaze over the cooled lemon bread, slice, and serve.
Notes
- For extra lemon flavor, increase the zest or add lemon extract.
- Store slices in the refrigerator for up to 5 days or freeze for longer storage.
- If the top browns too quickly, tent loosely with foil during baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: keto lemon bread, low carb dessert, gluten free