Description
This Keto Lemon Bread is a delightful blend of almond flour and Greek yogurt, creating a moist treat that bursts with lemon flavor. Perfect for light breakfasts or healthy snacks, this simple recipe is a must-try for anyone seeking homemade goodness.
Ingredients
Scale
- 2 cups almond flour
- 4 eggs
- 1/2 cup greek yogurt
- 1/2 cup erythritol
- 2 teaspoons baking powder
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon salt
- juice of 1 lemon
- zest of 1 lemon
- 1/3 cup powdered erythritol
- 2 tablespoons lemon juice
- lemon zest or sliced almonds for decoration
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a bowl, beat the eggs and erythritol together until pale and slightly fluffy.
- Add Greek yogurt, vanilla, lemon zest, and lemon juice; mix until well combined.
- Stir in almond flour, baking powder, and salt until you have a smooth batter.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 40–45 minutes until lightly golden and set on top. Let cool completely before glazing.
- For the glaze, mix powdered erythritol with lemon juice until smooth and drizzle over cooled bread.
- Top with extra lemon zest or sliced almonds if desired.
Notes
Ensure the bread cools completely before adding the glaze for best results.
Feel free to adjust sweetness by altering the amount of erythritol to your taste.
Lemon zest can enhance flavor, so don’t skip it.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg