Healthy Keto Lemon Bread: Low-Carb Breakfast & Dessert (Print Version)
Enjoy a healthy, low-carb Keto Lemon Bread perfect for breakfast or dessert. This moist, zesty loaf satisfies cravings without the guilt. Easy to make!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Low-Carb Loaf Base
01 -
2 cups almond flour
02 -
1/4 cup coconut flour
03 -
3/4 cup granulated erythritol
04 -
2 tsp baking powder
05 -
1/2 tsp salt
→ Moisture & Zest
06 -
4 large eggs
07 -
1/2 cup unsalted butter, melted
08 -
1/4 cup unsweetened almond milk
09 -
1/4 cup fresh lemon juice
10 -
2 tbsp lemon zest
11 -
1 tsp vanilla extract
→ Bright Lemon Glaze
12 -
1/2 cup powdered erythritol
13 -
2 tbsp fresh lemon juice
14 -
1 tbsp unsweetened almond milk
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan with a little extra almond flour, or line with parchment paper. This ensures your Keto Lemon Bread: Healthy Breakfast & Dessert releases easily.
02 -
In a large bowl, whisk together 2 cups almond flour, 1/4 cup coconut flour, 3/4 cup granulated erythritol, 2 tsp baking powder, and 1/2 tsp salt. Ensure there are no lumps for a smooth batter.
03 -
In a separate medium bowl, whisk 4 large eggs until well combined. Then, stir in 1/2 cup melted unsalted butter, 1/4 cup unsweetened almond milk, 1/4 cup fresh lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract.
04 -
Pour the wet ingredient mixture into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough loaf. The batter for your Keto Lemon Bread will be thick.
05 -
Transfer the batter evenly into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, loosely tent with foil.
06 -
Remove the loaf from the oven and let it cool in the pan for 15 minutes before carefully transferring it to a wire rack. Allow the Keto Lemon Bread: Healthy Breakfast & Dessert to cool completely before glazing.
07 -
While the bread cools, whisk together 1/2 cup powdered erythritol, 2 tbsp fresh lemon juice, and 1 tbsp unsweetened almond milk in a small bowl until smooth. Drizzle the glaze generously over the cooled loaf for the perfect finish to your Keto Lemon Bread: Healthy Breakfast & Dessert.
# Notes:
01 -
Storage Tip: 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.
02 -
Substitution Tip: For a dairy-free option, use a plant-based butter alternative and ensure your almond milk is unsweetened.
03 -
Flavor Boost: Don't skip the lemon zest! It provides a concentrated burst of lemon flavor that is essential for this recipe. Use a microplane for best results.
04 -
Serving Suggestion: This bread is perfect for breakfast with a cup of coffee or as a light dessert. You can also toast slices and serve with a dollop of sugar-free whipped cream.
# Tools You'll Need:
01 -
9x5 inch loaf pan
02 -
Large mixing bowl
03 -
Whisk
04 -
Spatula
05 -
Measuring cups
06 -
Measuring spoons
07 -
Zester
08 -
Small bowl
# Nutrition Facts (Per Serving):
Calories: 252 kcal
Total Fat: 22 g
Total Carbohydrate: 7 g
Protein: 7 g