Keto Lemon Bread
Ingredients:
1. 1 cup almond flour
2. 1/4 cup coconut flour
3. 2 tbsp flaxseed meal
4. 1 tsp baking powder
5. 1/4 tsp baking soda
6. 1/4 tsp sea salt
7. 3 large eggs
8. 1/4 cup unsweetened almond milk
9. 1/4 cup melted coconut oil or butter
10. 1/3 cup erythritol or monk fruit sweetener
11. 1/4 cup fresh lemon juice
12. Zest of 1 lemon
13. 1 tsp vanilla extract
14. 1/2 tsp lemon extract (optional)
Lemon Glaze (Optional):
1. 1/4 cup powdered erythritol
2. 1 tbsp lemon juice
3. 1 tsp almond milk (as needed for consistency)
Tools You’ll Need:
– Mixing bowls
– Whisk or hand mixer
– 8×4-inch loaf pan
– Parchment paper
– Zester or microplane
– Cooling rack
Directions:
1. Prep Oven & Pan:
1.1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
2. Mix Dry Ingredients:
2.1. In a medium bowl, whisk together almond flour, coconut flour, flaxseed meal, baking powder, baking soda, and sea salt.
3. Combine Wet Ingredients:
3.1. In a separate bowl, whisk together eggs, erythritol, lemon juice, lemon zest, almond milk, melted coconut oil or butter, vanilla extract, and lemon extract (if using).
4. Make the Batter:
4.1. Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. Avoid overmixing.
5. Bake the Bread:
5.1. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Glaze:
6.1. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle with the lemon glaze if desired.
Preparation Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes | Calories: 400 kcal per serving | Servings: 4 servings