Description
A moist and flavorful Keto Lemon Loaf that combines the tangy zest of fresh lemons with a low-carb almond flour base. This easy-to-make bread is perfect for a gluten-free, keto-friendly treat that can be enjoyed any time of day.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 4 eggs
- 1/2 cup Greek yogurt
- 1/2 tablespoon vanilla extract
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 cup erythritol
Glaze
- 1/3 cup powdered erythritol
- 2 tablespoons lemon juice
- Lemon zest or sliced almonds for decoration
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper to prevent sticking and ensure easy removal of the loaf.
- Beat Eggs and Sweetener: In a large bowl, beat the 4 eggs together with 1/2 cup erythritol for several minutes until the mixture becomes pale and slightly fluffy, which helps create a light texture in the loaf.
- Add Wet Ingredients: Mix in the Greek yogurt, vanilla extract, lemon zest, and freshly squeezed lemon juice until the mixture is smooth and well combined, adding moisture and bright lemon flavor.
- Incorporate Dry Ingredients: Gradually stir in almond flour, baking powder, and salt into the wet mixture until you have a smooth, even batter with no lumps.
- Prepare to Bake: Pour the batter into the prepared loaf pan and spread it out evenly to ensure uniform baking.
- Bake the Loaf: Bake for 40 to 45 minutes, or until the top is set and has turned lightly golden. Insert a toothpick in the center; if it comes out clean, the loaf is done. Allow the loaf to cool completely before glazing.
- Make the Glaze: Combine powdered erythritol and lemon juice in a small bowl until smooth to create a sweet and tangy glaze.
- Glaze and Decorate: Drizzle the glaze over the cooled lemon loaf. Optionally, garnish with extra lemon zest or sliced almonds for added texture and visual appeal.
Notes
- Ensure the loaf cools completely before applying the glaze to prevent it from melting and running off.
- Use fresh lemon juice and zest for the best flavor impact in both the batter and glaze.
- Almond flour consistency can vary; if the batter seems too thick, add a tablespoon of almond milk or water to loosen it slightly.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf is keto-friendly and gluten-free, perfect for low-carb and diabetic-friendly diets.
