Ingredients
Units
Scale
- 1 1/2 cups Finely Ground Almond Flour
- 1/4 cup Granulated Erythritol-based Sweetener
- 2 1/4 tsp Baking Powder
- 3/8 tsp Salt
- 2 large Eggs
- 1/2 cup Plain Full-Fat Yogurt or Coconut Cream
- 3 tbsp Fresh Lemon Juice
- 2 tsp Finely Grated Lemon Zest
- 1/2 tsp Vanilla Extract
Instructions
- Preheat your oven to 325°F and prepare your loaf pan by greasing it or lining it with parchment paper.
- Combine the almond flour, erythritol sweetener, baking powder, and salt in a medium bowl.
- Whisk together the eggs, yogurt (or coconut cream), lemon juice, lemon zest, and vanilla extract in another bowl.
- Pour the wet mixture into the dry ingredients and gently stir until just combined.
- Transfer the batter to your prepared loaf pan and smooth out the top.
- Bake for 40 to 45 minutes until golden brown and a toothpick comes out clean.
- Remove from the oven and let cool completely in the pan on a wire rack.
- Lift the loaf out using parchment or a spatula, slice into 8 servings, and enjoy.
Notes
Do not overmix the batter for the best texture. Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg