Lemon Bread
A bright, moist, and healthy lemon bread made with almond flour. It’s naturally gluten-free, low in carbs, and bursting with fresh citrus flavor, perfect for breakfast or a snack.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 50 min
- Yield: 10 servings 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, Low-Carb, Vegetarian, Keto-Friendly
Ingredients
Scale
2 cups almond flour
1/3 cup granulated sweetener (like monk fruit blend for sugar-free)
1 tbsp baking powder
1/2 tsp salt
2/3 cup plain yogurt or coconut cream
1/4 cup fresh lemon juice
3 eggs or flax eggs
1 tbsp freshly grated lemon zest
Instructions
- Preheat oven to 325°F (163°C). Grease or line a 9×5 inch loaf pan.
- In a large bowl, whisk together almond flour, sweetener, baking powder, and salt.
- Add yogurt (or coconut cream), lemon juice, eggs, and lemon zest. Stir until smooth.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-55 minutes, until golden and a toothpick comes out clean.
- Let cool completely in the pan before removing to prevent breaking.
Notes
- For best texture, use super-fine blanched almond flour, not almond meal.
- The zest is crucial for maximum lemon flavor. Do not omit.
- Cool completely before slicing for clean cuts and to maintain structure.
- Store covered at room temp for 1 day, in the fridge for up to 5 days, or freeze for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 108 kcal
- Sugar: Low
- Sodium: Moderate
- Fat: Healthy Fats
- Carbohydrates: Low Net Carbs
- Fiber: Good Source
- Protein: Good Source
Find it online: https://maxketokitchen.com/lemon-bread/