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Keto Lemon Bread

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This sweet keto lemon bread recipe makes a perfect healthy breakfast or sugar free dessert.

Ingredients

Scale
  • 2 cups almond flour
  • 1/3 cup granulated sweetener (for sugar free, I like Lakanto)
  • 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

Instructions

  1. Grease a 9×5 loaf pan or line it with parchment paper.
  2. Preheat oven to 325 F.
  3. Stir all ingredients until smooth.
  4. Pour into the pan.
  5. Bake for 50 minutes.
  6. Let the keto lemon bread cool completely before going around the sides with a knife and popping out the loaf to ensure it doesn't break.
  7. The lemon bread can be loosely covered and left out overnight. Or refrigerate leftovers up to 5 days, or slice and freeze for up to 2 months.

Notes

Be sure to include the lemon zest, as it adds so much of the lemon flavor.

Nutrition

Find it online: https://ingredientidea.com/keto-lemon-bread-recipe/