BEST LEMON LOAF
THE BEST LEMON LOAF GUIDE
Don’t add the glaze until the bread has cooled. In this manner, it will avoid soaking into the bread and remain on top of it.
Coconut oil can be substituted with ghee or ordinary butter if you don’t need the bread to be dairy-free. The bread will be tasty, soft, and moist in either case!
TIPS FOR STORAGE AND FREEZERS
How to store: To keep your lemon bread fresh, wrap it up tightly in plastic wrap. Wait until the glaze has completely hardened before doing this. It will last about five days this way, but you can extend its shelf life by storing it in the refrigerator.
How to freeze: You can freeze the loaf for three to four months if you want to save it for a later time.
Ingredients
Due to the Bread
temperature 4 big eggs
1/2 cup of granulated monk fruit sweetener (can also sub coconut sugar)
1/3 cup refined coconut oil, melted and cooled
THREE tbsp. of lemon juice
1/2 tsp baking powder
1/3 tbsp lemon zest
Superfine almond flour, 1 2/3 cups
One-fourth cup coconut flour
fine sea salt, 1/8 teaspoon
The Glaze, please
Melted coconut butter in 1/3 cup (manna)
1 teaspoon Lakanto sugar-free maple syrup, or for paleo, pure maple syrup
1 teaspoon of lemon juice and zest
Lemon Loaf Keto
Instructions
Set the oven to 350°F. Placing parchment paper inside an 8 x 4 loaf pan.
Beat eggs and granulated sweetener together in a medium bowl until creamy. Mix coconut oil, lemon juice, and lemon zest.
Salt, baking powder, almond flour, and coconut flour should be sifted into a basin using a big mesh sieve. Stir thoroughly to eliminate any lumps.
Add batter to the loaf pan.
Depending on the thickness of the toothpick, bake for 36 to 43 minutes. Take out from oven. Let cool. Set for THIRTY minutes.
To make the glazing
Melted coconut butter, sf maple syrup, and lemon juice are blended by whisking them together.
Glaze the bread, then serve. Enjoy slices after cutting.
Nutritional data
Keto Lemon Loaf Serving Size (1 slice)
Fat 21g32% calories 240Calories from Fat 189% Daily Value*
8g3% carbohydrates
4g16% of fibre
Glucose 2g2%
7g14% protein
