Description
Enjoy the delightful flavors of this Keto Lemon Bread, featuring almond flour and Greek yogurt. It’s not only low-carb but also simple and enjoyable to make, perfect for quick snacks or a light dessert.
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 sweetener together for a few minutes until the mixture becomes pale and slightly fluffy.
- Add the Greek yogurt, vanilla, lemon zest, and lemon juice, then mix until everything is well combined.
- Stir in the almond flour, baking powder, and salt until you have a smooth batter.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 40–45 minutes, until the top is set and lightly golden. Let the bread cool completely before adding the glaze.
- For the glaze, mix the powdered sweetener with lemon juice until smooth, then drizzle over the cooled bread.
- Finish with a little extra lemon zest or sliced almonds if you like.
Notes
Store leftover bread in an airtight container at room temperature for up to three days.
For a sweeter taste, adjust the amount of erythritol to your liking.
You can add poppy seeds for an extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 200mg