Keto Dessert Lemon Bread
A light, zesty loaf perfect for satisfying sweet cravings while on a keto diet.
Ingredients
Dry Ingredients
- 1.5 cups 1 ½ cups almond flour Ensure it's finely ground for the best texture.
- 0.5 cups ½ cup erythritol Low-carb sweetener.
- 1 teaspoon 1 teaspoon baking powder Leavening agent.
- 0.5 teaspoon ½ teaspoon salt Regular table salt.
Wet Ingredients
- 4 large 4 large eggs Should be at room temperature for best results.
- 0.5 cups ½ cup butter, melted Allow to cool slightly before mixing.
- 1 tablespoon 1 tablespoon lemon zest From fresh lemons for the best flavor.
- 0.25 cups ¼ cup lemon juice Freshly squeezed preferred.
- 0.5 teaspoon ½ teaspoon alcohol-free vanilla extract For flavor enhancement.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the dry ingredients: almond flour, erythritol, baking powder, and salt. Mix well.
- In another mixing bowl, whisk together the wet ingredients: eggs, melted butter, lemon zest, lemon juice, and alcohol-free vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until fully combined, being careful not to over-mix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 45-50 minutes, checking with a toothpick to ensure it's cooked through. The toothpick should come out clean.
- Once done, allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Serving
- Slice and serve, optionally topped with whipped cream or fresh berries.
Notes
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. For longer storage, wrap slices tightly and freeze for up to 3 months.