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Keto Lemon Bread

A delightful low-carb version of lemon bread that delivers a zesty, moist, and flavorful experience without compromising your ketogenic diet.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Almond Flour High-fiber and low-carb alternative to wheat flour.
  • 1/4 cup Coconut Flour Adds structure and absorbs moisture.
  • 1/2 cup Erythritol A natural sweetener with zero calories.
  • 1 tbsp Baking Powder For leavening.
Wet Ingredients
  • 1/2 cup Butter, melted Full-fat for richness.
  • 1/4 cup Fresh Lemon Juice Provides the signature tart flavor.
  • 2 tbsp Lemon Zest Intensifies the lemon flavor.
  • 3 large Eggs Essential for binding and rising.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine almond flour, coconut flour, erythritol, and baking powder. Mix well.
  3. In another bowl, whisk together melted butter, lemon juice, lemon zest, and eggs.
  4. Pour the wet ingredients into the dry mixture and stir until just combined.
  5. Transfer the batter to a greased loaf pan and optionally sprinkle some extra lemon zest or erythritol on top.
Baking
  1. Bake for roughly 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the bread to cool for at least 15 minutes before transferring to a wire rack.

Notes

For best flavor, use fresh lemons. Store in an airtight container at room temperature for up to three days or freeze for up to three months.