Name: Keto Lemon Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups almond flour; 1/3 cup granulated sweetener (e.g., Lakanto for sugar-free); 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

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Introduction

This Keto Lemon Bread is a moist, flavorful treat perfect for anyone following a low-carb lifestyle. It combines the bright freshness of lemon with a soft, tender crumb, making it a delightful snack or breakfast option.

The image shows a loaf of yellow lemon cake sliced into four pieces, each slice revealing a moist, crumbly texture. The cake has a thick layer of white icing spread unevenly on top and slightly dripping down the sides. The background features a white marbled surface with two bright yellow lemons placed nearby for a fresh, vibrant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour
1/3 cup granulated sweetener (for sugar-free, I recommend Lakanto)
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup plain yogurt or coconut cream
1/4 cup lemon juice
3 eggs or flax eggs
1 tablespoon lemon zest

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: In a bowl, stir together almond flour, sweetener, baking powder, and salt until evenly combined.
Step 3: Add the yogurt or coconut cream, lemon juice, eggs (or flax eggs), and lemon zest to the dry ingredients. Mix until smooth and well incorporated.
Step 4: Pour the batter into the prepared loaf pan, spreading it evenly.
Step 5: Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Allow the lemon bread to cool completely in the pan. Once cooled, run a knife around the edges before gently removing the loaf to prevent breaking, as the bread is moist and soft.

Tips & Variations

Make sure to include the lemon zest as it enhances the lemon flavor significantly.
For a dairy-free version, substitute plain yogurt with coconut cream.
Use flax eggs to keep this recipe vegan-friendly.
Add a handful of chopped nuts or poppy seeds for extra texture.

Storage

You can cover the bread loosely and keep it at room temperature overnight. For longer storage, refrigerate leftovers in an airtight container for up to 5 days. You can also slice and freeze the bread for up to 2 months; thaw slices at room temperature or warm them gently before serving.

How to Serve

A loaf of lemon cake is shown on a white marbled surface, partially sliced with four thick pieces laid out in front. The cake has a soft, moist texture with a pale yellow color inside and a thin layer of glossy white icing spread evenly on top and slightly dripping down the sides. Three whole lemons are blurred in the background and around the cake, adding a bright yellow touch to the scene. The lighting is soft, highlighting the cake’s smooth texture and fresh appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lemon bread nut-free?

This recipe uses almond flour as the base, which is nut-based. For a nut-free alternative, try substituting almond flour with sunflower seed flour, though texture and flavor will differ.

What are flax eggs and how do I make them?

Flax eggs are a vegan substitute for eggs made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let the mixture sit for 5-10 minutes until it thickens before using it in your recipe.