Description
Keto lemon bread delivers a zesty, low-carb delight perfect for health-conscious bakers seeking a guilt-free treat. Moist crumb and tangy citrus notes make this recipe a delectable alternative to traditional quick breads you’ll savor slice by slice.
Ingredients
Scale
- 3 eggs or flax eggs
- 2 cups (240 g / 8.5 oz) almond flour
- ⅔ cup (160 ml / 5.4 fl oz) plain yogurt or coconut cream
- ⅓ cup (80 g / 2.8 oz) granulated sweetener
- ¼ cup (60 ml / 2 fl oz) lemon juice
- 1 tbsp lemon zest
- 1 tbsp baking powder
- ½ tsp salt
Instructions
- Preparation: Preheat the oven to 325°F and position the rack in the center for uniform heat distribution. Grease a loaf pan or line with parchment paper to prevent sticking.
- Mixing: In a large bowl, whisk the almond flour, coconut flour, baking powder, salt, and sweetener until thoroughly combined. Incorporate eggs, melted butter, sour cream, lemon zest, and lemon juice, blending until the mixture transforms into a smooth, homogeneous batter.
- Baking: Pour the batter into the prepared pan, smoothing the surface with a spatula. Transfer to the preheated oven and bake for 45-50 minutes, using the toothpick test to verify doneness – when inserted into the center, it should emerge clean with minimal crumbs.
- Cooling and Finishing: Remove the bread from the oven and let it rest in the pan for 10 minutes. Carefully transfer to a wire rack, allowing it to cool completely. Once cooled, use a sharp knife to separate the edges and gently remove from the pan.
- Storage: Wrap the keto lemon bread in plastic wrap or store in an airtight container. It maintains freshness at room temperature for 1-2 days, refrigerates up to 5 days, or freezes for 2 months when properly sealed.
Notes
- Prep with Precision: Maintain exact oven temperature at 325°F for consistent keto bread texture and even golden-brown surface.
- Prevent Sticking Smartly: Use parchment paper or grease pan thoroughly to ensure effortless bread removal without breaking delicate structure.
- Master Mixing Technique: Whisk ingredients completely until achieving silky, lump-free batter for smooth, uniform keto bread consistency.
- Store Strategically: Wrap bread loosely and refrigerate up to 5 days or freeze for 2 months to preserve freshness and maintain optimal keto-friendly qualities.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 162
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg