Can I substitute coconut flour for almond flour in this recipe?

While coconut flour can be used as a substitute, it behaves very differently from almond flour. Coconut flour absorbs more liquid, so you will need to adjust the amount of liquids in the recipe accordingly. It is recommended to experiment with the texture and moisture level if you choose to use coconut flour.

Is it possible to make this recipe vegan?

Yes! You can make this keto lemon bread vegan by using flax eggs instead of regular eggs. Simply combine 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg replacement. Additionally, you can swap the yogurt for a plant-based alternative like almond or coconut yogurt to maintain the bread's texture and flavor.

How long does Keto Lemon Bread last?

Keto Lemon Bread can be stored at room temperature for up to a day when loosely covered. For longer storage, keep it in an airtight container in the refrigerator for up to five days. You can also slice and freeze the bread for up to two months, making it a great make-ahead option.

Can I add frosting to the Keto Lemon Bread?

Yes, frosting can enhance the flavor of your keto lemon bread. You can try a sugar-free glaze made from powdered sweetener mixed with lemon juice or a keto-friendly cream cheese frosting. These options will add a creamy, sweet touch without adding many carbs.

Keto Lemon Bread – 10-Minute Recipe for a Healthy Treat

Name: Keto Lemon Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups almond flour; 1/3 cup granulated sweetener (such as Lakanto); 1 tbsp baking powder; 1/2 tsp salt; 2/3 cup plain yogurt or coconut cream; 1/4 cup lemon juice; 3 eggs or flax eggs; 1 tbsp lemon zest

Description

Keto Lemon Bread is a low-carb, gluten-free, and keto-friendly dessert that’s perfect for anyone who loves lemon-flavored treats. With its moist texture, this bread is made with almond flour and sweetened with a sugar substitute, making it a delicious and healthy alternative to traditional lemon bread.

Ingredients

Scale

2 cups almond flour
1/3 cup granulated sweetener (such as Lakanto)
1 tbsp baking powder
1/2 tsp salt
2/3 cup plain yogurt or coconut cream
1/4 cup lemon juice
3 eggs or flax eggs
1 tbsp lemon zest

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Instructions

Preheat your oven to 325°F (163°C) and grease a 9×5 loaf pan or line it with parchment paper.
In a large bowl, combine the almond flour, sweetener, baking powder, and salt.
Add the yogurt (or coconut cream), lemon juice, lemon zest, and eggs (or flax eggs). Stir the mixture until smooth and fully combined.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake the bread in the center of the oven for about 50 minutes, until the bread is cooked through but still moist and dense.
Allow the bread to cool completely before removing it from the pan to avoid breaking it due to its soft texture.

Notes

Ensure that the bread cools completely before removing it from the pan to prevent cracking.
If you’re vegan, substitute flax eggs for regular eggs.
Leftovers can be stored in the fridge for up to 5 days, or sliced and frozen for up to 2 months.
If you want a sweeter bread, you can adjust the amount of sweetener to your preference.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 1g
Sodium: 150mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 6g
Cholesterol: 60mg