Keto Lemon Bread
Keto Lemon Bread is a zesty, moist, and low-carb treat that combines almond and coconut flours with fresh lemon juice and zest. Sweetened naturally with erythritol, it’s a perfect sugar-free dessert or snack for those following a keto or low-carb diet.
Ingredients
- 1½ cups almond flour
- ¼ cup coconut flour
- ½ cup erythritol or keto sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ⅓ cup melted coconut oil
- ⅓ cup unsweetened almond milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Optional Glaze:
- ¼ cup powdered erythritol
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line an 8x4 inch loaf pan with parchment paper, leaving some overhang for easy bread removal.
- Whisk almond flour, coconut flour, erythritol, baking powder, and salt in a large bowl until well combined and free of clumps.
- In another bowl, beat eggs until smooth. Add melted coconut oil, unsweetened almond milk, lemon juice, lemon zest, and vanilla extract. Whisk until fully mixed.
- Pour wet mixture into dry ingredients and stir gently until smooth. Add a splash of almond milk if batter is too thick. Transfer batter to the prepared pan, smooth the top, and bake for 35–40 minutes until a toothpick comes out clean and crust is lightly golden.
- Cool bread completely in the pan. For the optional glaze, mix powdered erythritol with lemon juice and drizzle over the cooled loaf. Slice and enjoy!