Description
This Keto Lemon Bread is a deliciously moist loaf made with almond flour and Greek yogurt. Perfect for breakfast or a sweet snack, this bread is easy to prepare and bursting with fresh lemon flavor. Great for anyone looking for healthy, homemade recipes!
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 for a few minutes until pale and slightly fluffy.
- Add the Greek yogurt, vanilla extract, lemon zest, and lemon juice, mixing until well combined.
- Stir in the almond flour, baking powder, and salt to form a smooth batter.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 40–45 minutes, or until the top is set and lightly golden. Allow the bread to cool completely before glazing.
- For the glaze, combine powdered erythritol with lemon juice until smooth and drizzle over the cooled bread.
- Garnish with extra lemon zest or sliced almonds, if desired.
Notes
Let the bread cool completely before slicing for the best texture.
Store leftovers in an airtight container in the fridge for up to a week.
This recipe can be doubled for a larger loaf or more servings.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg