Description
Zesty lemon bread brings Mediterranean sunshine to low-carb baking with its bright, tangy profile. Creamy almond flour and fresh citrus create a delightful keto-friendly treat you’ll savor slice by slice.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 2 cups (200g / 7.1 oz) almond flour
- ¼ cup (30g / 1.1 oz) coconut flour
- ½ cup (115g / 4.1 oz) butter, melted
- ¾ cup (150g) granulated erythritol
Liquid and Flavor Ingredients:
- ½ cup (120ml / 4 fl oz) unsweetened almond milk
- ¼ cup (60ml / 2 fl oz) fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 tablespoon baking powder
- ¼ teaspoon salt
Lemon Glaze (Optional):
- ½ cup (60g / 2.1 oz) powdered erythritol
- ½ tablespoon lemon juice
- 1 tablespoon heavy cream
Instructions
- Preheat the oven temperature to ensure a perfectly heated environment for baking the lemon-infused keto bread.
- Prepare the loaf pan by thoroughly coating it with a light layer of butter or cooking spray, then carefully line the bottom and sides with parchment paper to facilitate effortless bread removal.
- In a spacious mixing bowl, combine the dry ingredients, whisking them together to create a uniform almond flour-based mixture that will provide the bread’s foundational texture.
- Separately, cream together the wet ingredients, focusing on achieving a smooth, well-integrated blend that will contribute to the bread’s moisture and richness.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to prevent overmixing and maintain the delicate keto-friendly structure.
- Incorporate the fresh lemon zest and juice, ensuring an even distribution of bright, citrusy flavors throughout the batter.
- Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula to create a uniform surface.
- Place the pan in the preheated oven, positioning it in the center for consistent heat circulation.
- Bake until the bread develops a golden-brown exterior and a toothpick inserted into the center comes out clean, indicating perfect doneness.
- Remove from the oven and allow the bread to cool completely in the pan before carefully lifting it out using the parchment paper edges.
- Once cooled, slice the bread and serve, enjoying the tangy, moist keto-friendly treat.
Notes
- Swap almond flour with coconut flour for a different texture, but reduce the amount by 25% as coconut flour is more absorbent.
- Add a pinch of xanthan gum to improve the bread’s structure and prevent crumbling, especially important for gluten-free baking.
- Zest the lemon before juicing to maximize flavor intensity and ensure you’re getting every bit of citrusy goodness.
- Let the bread cool completely before slicing to help it set and prevent a crumbly texture, making each slice neat and clean.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 170
- Sugar: 1g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg