Keto Lemon Bread: Healthy Low Carb Dessert & Breakfast (Print Version)
Keto Lemon Bread is a healthy low carb dessert or breakfast. Enjoy this moist, zesty, sugar-free loaf perfect for any time of day.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Low-Carb Loaf Base
01 -
1 3/4 cups almond flour
02 -
1/4 cup coconut flour
03 -
3/4 cup granulated erythritol
04 -
2 tsp baking powder
05 -
1/2 tsp salt
→ Wet Zest & Richness
06 -
3 large eggs
07 -
1/2 cup unsalted butter, melted
08 -
1/4 cup unsweetened almond milk
09 -
1/4 cup fresh lemon juice
10 -
2 tbsp lemon zest
11 -
1 tsp vanilla extract
12 -
1/2 cup full-fat sour cream
→ Tangy Lemon Glaze
13 -
1/2 cup powdered erythritol
14 -
2 tbsp fresh lemon juice
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, ensuring the paper overhangs for easy removal. This prepares your pan for the delicious Keto Lemon Bread: Healthy Low Carb Dessert & Breakfast.
02 -
In a large bowl, combine 1 3/4 cups almond flour, 1/4 cup coconut flour, 3/4 cup granulated erythritol, 2 tsp baking powder, and 1/2 tsp salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
03 -
In a separate medium bowl, whisk together 3 large eggs, 1/2 cup melted unsalted butter, 1/4 cup unsweetened almond milk, 1/4 cup fresh lemon juice, 2 tbsp lemon zest, 1 tsp vanilla extract, and 1/2 cup full-fat sour cream until well combined.
04 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix the batter for your Keto Lemon Bread: Healthy Low Carb Dessert & Breakfast, as this can make it tough.
05 -
Pour the batter into the prepared loaf pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and fragrant.
06 -
Let the Keto Lemon Bread: Healthy Low Carb Dessert & Breakfast cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. While cooling, whisk together 1/2 cup powdered erythritol and 2 tbsp fresh lemon juice for the tangy glaze.
07 -
Once the bread is completely cool, drizzle the tangy lemon glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving this delightful Keto Lemon Bread: Healthy Low Carb Dessert & Breakfast.
# Notes:
01 -
For an extra boost of lemon flavor, you can add an additional teaspoon of lemon zest to the batter. If you don't have sour cream, full-fat Greek yogurt can be a good substitute for moisture.
02 -
Store leftover Keto Lemon Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 2 months.
03 -
This lemon bread is fantastic on its own, but also pairs wonderfully with a dollop of whipped cream or a side of fresh berries for an even more indulgent treat.
04 -
Oven temperatures can vary, so keep an eye on your bread during the last 10-15 minutes of baking. If the top browns too quickly, you can loosely tent it with foil.
# Tools You'll Need:
01 -
Loaf pan
02 -
Large mixing bowls
03 -
Whisk
04 -
Rubber spatula
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 254 kcal
Total Fat: 23 g
Total Carbohydrate: 31 g
Protein: 7 g