Keto Lemon Bread
A delightful blend of zesty lemon and moist almond flour!
Equipment
- 9x5 Loaf Pan
Ingredients
- 2 cups almond flour
- 1/3 cup granulated sweetener like 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
Instructions
- Grease a 9x5 loaf pan or line it with parchment paper.
- Preheat the oven to 325°F (165°C).
- Mix all ingredients until smooth.
- Pour the mixture into the prepared pan.
- Bake for 50 minutes.
- Allow the keto lemon bread to cool completely before running a knife around the edges and removing it from the pan to prevent breaking, as it is very moist and soft!
- You can leave it loosely covered overnight or refrigerate leftovers for up to 5 days, or slice and freeze for up to 2 months.
Notes
Don’t forget the lemon zest for extra flavor!
