Cook Time50minutes minutes

Total Time50minutes minutes

Yield10 – 12 slices

Ingredients

• 2 cups almond flour
• 1/3 cup granulated sweetener 
• 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

Instructions

• Grease a 9×5 loaf pan or line it with parchment paper. Preheat oven to 325 F. Stir all ingredients until smooth. Pour into the pan. Bake for 50 minutes. I found that letting the keto lemon bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn’t break, because the recipe is super moist and soft! The lemon bread can be loosely covered and left out overnight. Or refrigerate leftovers up to 5 days, or slice and freeze for up to 2 months. Do be sure to include the lemon zest, as it adds so much of the lemon flavor.

Nutrition