Keto Lemon Bread: Sugar-Free Breakfast & Dessert (Print Version)
Enjoy moist, sugar-free Keto Lemon Bread, perfect for a low-carb breakfast or a light dessert. This easy recipe delivers bright citrus flavor.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Low-Carb Loaf Base
01 -
2 cups almond flour
02 -
1/4 cup coconut flour
03 -
3/4 cup granulated erythritol-monk fruit blend
04 -
2 tsp baking powder
05 -
1/2 tsp salt
→ Moisture & Richness
06 -
4 large eggs
07 -
1/2 cup unsalted butter, melted
08 -
1/2 cup full-fat sour cream
09 -
1/4 cup unsweetened almond milk
10 -
1 tsp vanilla extract
→ Zesty Lemon Essence
11 -
2 tbsp lemon zest (from 2-3 lemons)
12 -
1/4 cup fresh lemon juice
→ Sugar-Free Lemon Glaze
13 -
1/2 cup powdered erythritol
14 -
2 tbsp fresh lemon juice
15 -
1 tbsp unsweetened almond milk
# Instructions:
01 -
Preheat your oven to 350°F. Lightly grease and flour (using a little almond flour) a 9x5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides. This prepares your pan for the delicious Keto Lemon Bread: Sugar-Free Breakfast & Dessert.
02 -
In a large bowl, whisk together 2 cups almond flour, 1/4 cup coconut flour, 3/4 cup granulated erythritol-monk fruit blend, 2 tsp baking powder, and 1/2 tsp salt. Ensure all dry ingredients are thoroughly combined and free of lumps.
03 -
In a separate medium bowl, whisk 4 large eggs until lightly beaten. Add 1/2 cup melted unsalted butter, 1/2 cup full-fat sour cream, 1/4 cup unsweetened almond milk, and 1 tsp vanilla extract. Mix until the wet ingredients are well incorporated.
04 -
Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. Fold in 2 tbsp lemon zest and 1/4 cup fresh lemon juice to infuse the batter with bright flavor.
05 -
Pour the batter evenly into your prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil. Let the Keto Lemon Bread: Sugar-Free Breakfast & Dessert cool in the pan for 10 minutes.
06 -
While the bread cools, prepare the sugar-free glaze. In a small bowl, whisk together 1/2 cup powdered erythritol, 2 tbsp fresh lemon juice, and 1 tbsp unsweetened almond milk until the mixture is smooth and has a pourable consistency.
07 -
After 10 minutes, carefully remove the bread from the pan and transfer it to a wire rack to cool completely. Once fully cooled, drizzle the prepared lemon glaze evenly over the top. Slice and enjoy your delightful Keto Lemon Bread: Sugar-Free Breakfast & Dessert.
# Notes:
01 -
Store leftover Keto Lemon Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for longer storage.
02 -
Feel free to adjust the amount of granulated erythritol-monk fruit blend in the bread and powdered erythritol in the glaze to suit your personal sweetness preference.
03 -
For an extra burst of lemon flavor, you can add 1/2 teaspoon of lemon extract to the batter along with the vanilla extract.
04 -
This versatile bread is perfect for a sugar-free breakfast with coffee, or as a light, guilt-free dessert after any meal.
# Tools You'll Need:
01 -
9x5 inch loaf pan
02 -
Large mixing bowls
03 -
Whisk
04 -
Rubber spatula
05 -
Measuring cups and spoons
06 -
Zester
# Nutrition Facts (Per Serving):
Calories: 277 kcal
Total Fat: 25 g
Total Carbohydrate: 32 g
Protein: 8 g