Description
This Keto Lemon Loaf is a low-carb, gluten-free, and deliciously moist bread bursting with fresh lemon flavor. It features a tender crumb made with almond and coconut flours, sweetened naturally with monk fruit sweetener, and finished with a zesty lemon glaze. Perfect for a keto-friendly breakfast or snack, this loaf combines healthy fats and a delightful citrus aroma that brightens any occasion.
Ingredients
Scale
For the Bread
- 4 large eggs, room temperature
- 1/2 cup granulated monk fruit sweetener (or pure maple sugar for paleo; coconut sugar can be used with darker color)
- 1/3 cup melted and cooled refined coconut oil (or unsalted ghee or butter as substitute)
- 3 tbsp lemon juice
- 1/3 tbsp lemon zest
- 1 1/2 tsp baking powder
- 1 2/3 cups superfine almond flour
- 1/4 cup coconut flour
- 1/8 tsp fine sea salt
For the Glaze
- 1/3 cup melted coconut butter (manna)
- 1 tsp Lakanto sugar-free maple syrup (or pure maple syrup for paleo)
- 1 tsp lemon juice + zest for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
- Mix Wet Ingredients: In a medium bowl, beat the 4 large eggs with 1/2 cup granulated monk fruit sweetener until smooth and well combined. Add the melted and cooled refined coconut oil, 3 tablespoons lemon juice, and 1/3 tablespoon lemon zest. Continue beating until the mixture is smooth.
- Sift and Combine Dry Ingredients: Place a large mesh sieve over the wet ingredient bowl and sift in 1 1/2 teaspoons baking powder, 1 2/3 cups superfine almond flour, 1/4 cup coconut flour, and 1/8 teaspoon fine sea salt. Stir the ingredients gently to combine thoroughly, ensuring there are no lumps in the batter.
- Transfer Batter and Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 36 to 43 minutes. Check doneness by inserting a toothpick into the center of the loaf; it should come out clean when the bread is fully baked.
- Cool the Loaf: Once baked, remove the loaf from the oven and allow it to cool in the pan for at least 30 minutes. This resting period helps the loaf set and makes slicing easier.
- Prepare the Glaze: In a small bowl, whisk together 1/3 cup melted coconut butter, 1 teaspoon Lakanto sugar-free maple syrup, and 1 teaspoon lemon juice until smooth and well combined.
- Glaze the Loaf: Drizzle the prepared glaze evenly over the cooled lemon loaf. Optionally, garnish with some additional lemon zest to enhance the presentation and flavor.
- Serve: Slice the loaf and serve. Enjoy this flavorful keto lemon loaf as a guilt-free treat or breakfast option.
Notes
- To keep the loaf paleo-friendly, substitute monk fruit sweetener with pure maple sugar and use pure maple syrup instead of sugar-free syrup for the glaze.
- If unable to find superfine almond flour, pulse regular almond flour in a food processor to achieve a finer texture for a softer crumb.
- Ensure coconut oil and coconut butter are refined and neutral in flavor to avoid a strong coconut taste unless desired.
- If you prefer a stronger lemon flavor, add additional lemon zest to the batter or glaze.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month.
- Allow the loaf to cool completely before glazing to prevent the glaze from melting excessively.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: keto lemon loaf, gluten free lemon bread, low carb lemon loaf, almond flour bread, lemon cake keto, sugar free lemon loaf
