Keto Lemon Loaf
This keto lemon loaf is low carb and super simple to make in one bowl. The delicious lemon flavor is amazing!
Ingredients
- 3 eggs, lightly beaten
- 2/3 cup (135 g) Greek yogurt
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 3 tbs lemon juice
- 2 cups (225 g) almond flour
- 1/3 cup (65 g) sugar free granulated sweetener
- 1 tbs baking powder
- 1/2 tsp salt
Glaze:
- 1 cup powdered sugar
- 1 tbs lemon juice
- 2 tbs milk, of choice
Instructions
- Preheat oven to 325℉. Line an 8x4 inch loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, yogurt, vanilla, lemon zest and lemon juice until combined. Next, add in the almond flour, sugar, baking powder, salt and mix until incorporated. Then, transfer the mixture to the loaf pan and spread out evenly. Bake for 50-55 minutes or until toothpick comes out clean. Let it set in the pan for 10 minutes. Transfer to a wire rack to allow to cool completely.
Optional Glaze:
- Whisk together all glaze ingredients in a smalln ball.
Notes
You may also like this 4 Ingredient Lemon Bread
- Store leftovers in an airtight container on your counter for up to 4 days.
- You can use coconut cream instead of yogurt.
- Recipe's nutritional information is using traditional white sugar. Use monkfruit or eurythritol as a substitute to make it KETO.
- Optional Glaze is not included in the Nutritional Information.
- Recipe adapted from ChocolateCoveredKatie.Com
Calories: 182kcal, Carbohydrates: 13g, Protein: 8g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Trans Fat: 0.01g, Cholesterol: 50mg, Sodium: 267mg, Potassium: 43mg, Fiber: 2g, Sugar: 8g, Vitamin A: 72IU, Vitamin C: 2mg, Calcium: 141mg, Iron: 1mg
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