Keto Lemon Bread Recipe
Introduction
This Keto Lemon Bread is a delightful low-carb treat that perfectly balances tangy lemon flavor with a moist, tender crumb. It’s a great option for those following a ketogenic diet who want to enjoy a sweet, refreshing baked good without the carbs.
Ingredients
- 1 ½ cups almond flour
- 2 large eggs
- 1 lemon (zested and juiced)
- ½ cup sweetener (such as erythritol or your preferred keto-friendly sweetener)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, eggs, lemon zest, lemon juice, and sweetener. Stir well until the batter is smooth and evenly mixed.
- Step 2: Pour the batter into a greased or lined loaf pan. Bake for 30-35 minutes, or until the bread is set and a toothpick inserted in the center comes out clean. Allow to cool before slicing.
Tips & Variations
- For extra moist bread, add 2 tablespoons of melted butter or coconut oil to the batter.
- Swap lemon for lime zest and juice for a refreshing twist.
- If you prefer a sweeter bread, adjust the sweetener amount to taste.
Storage
Store the lemon bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To enjoy warm bread, reheat slices briefly in the microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond flour?
This recipe is designed for almond flour to keep it low-carb and keto-friendly. Using regular flour will change the texture and carb content significantly.
How do I know when the bread is done baking?
The bread is ready when it is set in the center and a toothpick inserted into the middle comes out clean. The top should be lightly golden but not overly browned.
PrintKeto Lemon Bread Recipe
This Keto Lemon Bread is a moist and flavorful low-carb dessert that combines the zesty brightness of lemon with the rich texture of almond flour. Perfect for those following a ketogenic diet, this bread uses natural sweeteners and simple ingredients to create a delightful treat without the carbs.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Main Ingredients
- 2 cups almond flour
- 3 large eggs
- 1/2 cup sweetener (erythritol or preferred keto-friendly sweetener)
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1 teaspoon baking powder (optional, for slight rise)
- 1/4 cup melted butter or coconut oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, sweetener, salt, and baking powder. Stir well to evenly distribute all components.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, lemon zest, lemon juice, and melted butter or coconut oil until well blended.
- Make the Batter: Pour the wet mixture into the dry ingredients and stir until just combined to form a smooth batter. Avoid overmixing to keep the bread tender.
- Pour into Pan: Transfer the batter into the prepared loaf pan, spreading it out evenly.
- Bake: Bake in the preheated oven for 30-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Use fresh lemon zest and juice for the best flavor impact.
- Sweeteners such as erythritol, monk fruit, or allulose work best for keto compliance.
- If you prefer a more lemony punch, add a teaspoon of lemon extract.
- Store the bread in an airtight container in the refrigerator for up to 5 days or freeze slices for longer storage.
- Adding baking powder is optional but helps the bread rise slightly and be less dense.
Keywords: keto lemon bread, low carb lemon bread, almond flour bread, keto dessert, sugar free lemon bread
