Description
This sweet keto lemon bread recipe makes a perfect healthy breakfast or sugar free dessert.
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup granulated sweetener ((for sugar free, I like Lakanto))
- 1 tbsp baking powder
- 1/2 tsp salt
- 2/3 cup plain yogurt or coconut cream
- 1/4 cup lemon juice
- 3 eggs or flax eggs
- 1 tbsp lemon zest
Instructions
- Grease a 9×5 loaf pan or line it with parchment paper. Preheat oven to 325 F.
- Stir all ingredients until smooth. Pour into the pan.
- Bake for 50 minutes.
- Let the keto lemon bread cool completely before going around the sides with a knife and popping out the loaf to ensure it doesn't break.
- The lemon bread can be loosely covered and left out overnight. Or refrigerate leftovers up to 5 days, or slice and freeze for up to 2 months.
Nutrition
- Calories: 108 kcal