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Moist Keto Lemon Bread

A delightful, moist lemon bread that's low in carbs and perfect for any occasion, combining tangy flavor with a fluffy texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups almond flour (finely ground for best texture) Ensure the flour is finely ground for the best texture.
  • 1/2 cup erythritol (or any low-carb sweetener of your choice) You can substitute with any low-carb sweetener.
  • 4 large eggs eggs (room temperature) Make sure they are at room temperature for best results.
  • 1/4 cup coconut oil (melted, can substitute with butter) Melt the coconut oil before measuring.
  • 1/4 cup unsweetened almond milk (or coconut milk) Coconut milk is an excellent dairy-free option.
  • 2 tbsp lemon juice (freshly squeezed for maximum flavor) Fresh lemon juice offers the best flavor.
  • 1 piece zest of 1 lemon Adds a zesty flavor to the bread.
  • 1 tsp baking powder (gluten-free) Ensure it's gluten-free if required.
  • 1/2 tsp salt (enhances flavors) Helps to enhance the overall flavor.
  • 1/2 cup sugar-free glaze (optional, for a sweet finish) Optional for those who want a sweeter finish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) to prepare for baking.
  2. Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper.
  3. In a medium mixing bowl, combine almond flour, erythritol, baking powder, and salt. Whisk until well blended.
  4. In a separate large bowl, beat the eggs, melted coconut oil, almond milk, lemon juice, and lemon zest until smooth.
  5. Gradually add the dry ingredients to the wet mixture and stir until well combined, but avoid overmixing.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Place the loaf in the preheated oven and bake for about 45-50 minutes, or until a toothpick inserted comes out clean.
Cooling
  1. Allow the bread to cool for at least 10 minutes in the pan before transferring it to a wire rack.

Notes

For dairy-free options, coconut milk can be used. Start checking for doneness a few minutes early to prevent a dry loaf. Mix until just incorporated to avoid a dense texture. Store at room temperature for up to 3 days or freeze for up to 3 months.