Keto Lemon Bread: Healthy Breakfast or Dessert (Print Version)
Keto Lemon Bread is a delicious, low-carb treat perfect for breakfast or dessert. Enjoy this moist, zesty loaf guilt-free any time of day.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly, Vegetarian
# Ingredients:
→ The Keto Loaf Foundation
01 -
2 cups blanched almond flour
02 -
1/4 cup coconut flour
03 -
2 tsp baking powder
04 -
1/2 tsp sea salt
→ Richness & Structure
05 -
4 large eggs
06 -
1/2 cup unsalted butter, melted and cooled
07 -
1/2 cup unsweetened almond milk
08 -
3/4 cup granulated erythritol
09 -
1 tsp vanilla extract
→ Zesty Lemon Essence
10 -
2 tbsp fresh lemon zest (from 2-3 lemons)
11 -
1/4 cup fresh lemon juice
→ Bright Glaze Finish
12 -
1/2 cup powdered erythritol
13 -
2 tbsp fresh lemon juice
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan with a little extra almond flour or line with parchment paper. This preparation ensures your Keto Lemon Bread: Healthy Breakfast or Dessert bakes evenly and releases easily.
02 -
In a large bowl, whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 2 tsp baking powder, and 1/2 tsp sea salt. Ensure these dry ingredients are well combined to create the perfect foundation for your loaf.
03 -
In a separate medium bowl, whisk 4 large eggs. Then, add 1/2 cup unsalted butter (melted and cooled), 1/2 cup unsweetened almond milk, 3/4 cup granulated erythritol, and 1 tsp vanilla extract. Mix until smooth and fully incorporated.
04 -
Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spatula until just combined. Be careful not to overmix, as this can affect the texture of your Keto Lemon Bread: Healthy Breakfast or Dessert.
05 -
Fold in 2 tbsp fresh lemon zest and 1/4 cup fresh lemon juice into the batter. This infuses the loaf with its signature bright and zesty lemon essence. Pour the batter into your prepared loaf pan, spreading it evenly.
06 -
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown. Let the Keto Lemon Bread: Healthy Breakfast or Dessert cool in the pan for 15 minutes before transferring to a wire rack.
07 -
While the bread cools, prepare the glaze. In a small bowl, whisk together 1/2 cup powdered erythritol and 2 tbsp fresh lemon juice until smooth and pourable. Adjust consistency with a tiny bit more lemon juice if needed.
08 -
Once the bread is completely cool, drizzle the 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 Breakfast or Dessert.
# Notes:
01 -
For best results, ensure your eggs and almond milk are at room temperature before mixing, as this helps create a smoother batter and a more consistent bake.
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 longer storage.
03 -
If you prefer a less sweet glaze, reduce the amount of powdered erythritol slightly. For an extra pop of flavor, garnish with a sprinkle of fresh lemon zest before serving.
04 -
To get the most juice from your lemons, microwave them for 10-15 seconds and then roll them firmly on the counter before cutting and squeezing.
# Tools You'll Need:
01 -
Loaf pan
02 -
Large mixing bowl
03 -
Whisk
04 -
Rubber spatula
05 -
Microplane zester
06 -
Measuring cups
07 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 255 kcal
Total Fat: 23 g
Total Carbohydrate: 7 g
Protein: 8 g