Ingredients
2 cups almond flour
1/3 cup granulated sweetener (Lakanto or your preferred 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
- Preheat your oven to 325°F (165°C). Grease a 9×5 loaf pan or line it with parchment paper.
- In a large bowl, combine the almond flour, granulated sweetener, baking powder, and salt.
- Add the yogurt (or coconut cream), lemon juice, eggs (or flax eggs), and lemon zest to the dry ingredients. Stir until smooth and well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake the bread for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely before removing it from the pan to avoid breaking.
- Once cooled, slice and enjoy!
Notes
- For a vegan option, use flax eggs instead of regular eggs.
- If you prefer a sweeter bread, increase the amount of sweetener to taste.
- Store leftovers at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze slices for up to 2 months for long-term storage.
- If you want to add extra flavor, poppy seeds can be mixed into the batter (about 2 tablespoons).
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Keto, Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
