Description
This Keto Lemon Bread brings together the perfect combination of almond flour and Greek yogurt for an irresistibly moist loaf. Its fresh lemon flavor and simple preparation make it a delightful choice for anyone seeking a delightful homemade treat.
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 the mixture becomes pale and slightly fluffy.
- Add the Greek yogurt, vanilla extract, lemon zest, and lemon juice, mixing until well combined.
- Stir in the almond flour, baking powder, and salt until smooth.
- Pour the batter into the prepared loaf pan and ensure it is evenly spread.
- Bake for 40 to 45 minutes until the top is set and lightly golden. Let the bread cool completely before adding the glaze.
- To prepare the glaze, mix the powdered erythritol with lemon juice until smooth and drizzle over the cooled bread.
- Optionally, add extra lemon zest or sliced almonds on top.
Notes
For added sweetness, adjust the amount of erythritol according to your taste.
Ensure to let the bread cool completely before glazing to prevent the glaze from melting away.
Store leftovers in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg