Description

Delight your taste buds with this moist and tangy Keto Lemon Bread. With a perfect balance of flavors and a tender crumb, this low-carb, gluten-free treat is ideal for any time of day.

Ingredients

Dry Ingredients:

1 ½ cups almond flour
¼ cup coconut flour
½ cup granulated erythritol or other keto sweetener
1 teaspoon baking powder
¼ teaspoon salt

Wet Ingredients:

4 large eggs
¼ cup unsweetened almond milk
⅓ cup melted coconut oil or butter
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Optional: ½ teaspoon lemon extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
Mix dry ingredients: In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
Combine wet ingredients: In another bowl, whisk eggs, almond milk, melted coconut oil or butter, lemon juice, lemon zest, vanilla extract, and optional lemon extract.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until fully combined.
Bake: Transfer the batter to the loaf pan, smooth the top, and bake for 40–45 minutes or until a toothpick inserted comes out clean.
Cool and slice: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For an optional lemon glaze, mix ¼ cup powdered erythritol with 1–2 tablespoons lemon juice and drizzle over cooled bread.
Store in the fridge for up to 5 days.