Description
This Keto Lemon Bread made with almond flour and Greek yogurt is delightfully moist with a refreshing lemon flavor. It’s quick to prepare and perfect for a healthy treat or 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 erythritol together until the mixture is pale and slightly fluffy.
- Add Greek yogurt, vanilla extract, lemon zest, and lemon juice to the egg mixture; mix until well combined.
- Stir in almond flour, baking powder, and salt until a smooth batter forms.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 40–45 minutes, until the top is set and lightly golden. Allow to cool completely before glazing.
- For the glaze, combine powdered erythritol and lemon juice until smooth, then drizzle over the cooled loaf.
- Top with extra lemon zest or sliced almonds, if desired.
Notes
Ensure the loaf is completely cool before glazing to prevent the glaze from melting.
Store any leftovers in an airtight container to keep it fresh.
You can adjust the sweetness by adding more or less erythritol as per your taste.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg