Description
This Keto Lemon Bread is a delightful treat made with almond flour and Greek yogurt, offering an irresistible lemon flavor. Perfect for quick breakfasts or as a snack!
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 for a few minutes until pale and slightly fluffy.
- Add Greek yogurt, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
- Stir in almond flour, baking powder, and salt until a smooth batter forms.
- Pour the batter into the lined loaf pan, spreading it evenly.
- Bake for 40–45 minutes until set and lightly golden. Cool completely before glazing.
- For the glaze, mix powdered erythritol with lemon juice until smooth, then drizzle it over the cooled bread.
- Garnish with extra lemon zest or sliced almonds, if desired.
Notes
Ensure the bread is completely cooled before glazing for the best texture.
Store leftovers in an airtight container for up to 3 days at room temperature.
For a richer flavor, feel free to adjust the lemon juice and zest to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg