Description
This Keto Lemon Bread is simple to prepare, featuring almond flour and Greek yogurt for moisture. With a zesty lemon flavor, it’s a perfect addition to any meal or enjoyed on its own. Ideal for those looking for scrumptious, 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 until pale and slightly fluffy.
- Mix in the Greek yogurt, vanilla, lemon zest, and lemon juice until well combined.
- Stir in the almond flour, baking powder, and salt until smooth.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 40–45 minutes until the top is set and lightly golden. Allow cooling before glazing.
- For the glaze, mix the powdered erythritol with lemon juice until smooth, then drizzle over the cooled bread.
- Garnish with additional lemon zest or sliced almonds if desired.
Notes
Ensure the bread cools completely before applying the glaze for the best texture.
Store leftovers in an airtight container for up to three days.
You can adjust the sweetness by altering the amount of erythritol used.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg