Keto Lemon Almond Bread (Print Version)
Bright lemon flavor and moist almond crumb—perfect for breakfast, snacking, or a light dessert.
# Ingredients:
→ Dry Ingredients
01 -
2 cups almond flour
02 -
1/3 cup granulated sweetener
03 -
1 tbsp baking powder
04 -
1/2 tsp salt
→ Wet Ingredients
05 -
2/3 cup plain yogurt or coconut cream
06 -
1/4 cup lemon juice
07 -
3 eggs or flax eggs
08 -
1 tbsp lemon zest
# Steps:
01 -
Grease a 9x5 loaf pan or line it with parchment paper. Preheat oven to 325°F.
02 -
Stir all ingredients until smooth.
03 -
Pour the mixture into the prepared pan. Bake for 50 minutes.
04 -
Let the lemon bread cool completely before running a knife around the edges and removing it from the pan to ensure it does not break.
05 -
Cover loosely and store at room temperature overnight, refrigerate for up to 5 days, or slice and freeze for up to 2 months. Ensure to include lemon zest for enhanced flavor.
# Notes and Tips:
01 -
Letting the bread cool completely before removing from the pan prevents breaking as it is very moist and soft.
02 -
For a nut-free alternative, substitute almond flour with a nut-free mix.