Keto Almond Lemon Loaf

How to Make Keto Almond Lemon Loaf

1. 1

   Step 1: Preheat and combine dry ingredients

   Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper. In a large bowl, whisk together almond flour, granulated erythritol, baking powder, and salt until evenly combined and aerated.

   For this step

   • 2 cupsAlmond flour (blanched)
   • 1 teaspoonBaking powder
   • 1/4 teaspoonFine salt
2. 2

   Step 2: Mix the wet ingredients

   In a separate bowl, whisk the eggs until frothy, then stir in the melted butter, sour cream, fresh lemon zest and juice, and vanilla extract until smooth. Make sure the butter is not too hot when added so the eggs don't cook.

   For this step

   • 4 largeLarge eggs
   • 1/3 cupUnsalted butter, melted
   • 1/2 cupFull-fat sour cream
   • 2 lemonsFresh lemons (zest + juice)
   • 1 teaspoonVanilla extract
   
3. 3

   Step 3: Combine batter and transfer to pan

   Pour the wet mixture into the dry ingredients and fold gently until just combined; do not overmix. Scrape the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
   
4. 4

   Step 4: Bake until golden

   Bake in the preheated oven for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent the loaf loosely with foil for the last 10–15 minutes.
   
5. 5

   Step 5: Make a quick lemon glaze and cool

   While the loaf cools in the pan for 10 minutes, combine 1–2 tablespoons of the remaining granulated erythritol (pulverized briefly if you prefer a smoother glaze) with 1 tablespoon fresh lemon juice to taste; whisk until pourable. Remove the loaf to a wire rack, brush or drizzle the glaze over the warm loaf, and allow it to cool completely before slicing.
   
6. 6

   Step 6: Slice and serve

   Once completely cool, slice the loaf into 8 even pieces using a serrated knife for clean cuts. Store leftovers wrapped in the refrigerator for up to 5 days or freeze individual slices for longer storage.
   

1. Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper. In a large bowl, whisk together almond flour, granulated erythritol, baking powder, and salt until evenly combined and aerated.
2. In a separate bowl, whisk the eggs until frothy, then stir in the melted butter, sour cream, fresh lemon zest and juice, and vanilla extract until smooth. Make sure the butter is not too hot when added so the eggs don't cook.
3. Pour the wet mixture into the dry ingredients and fold gently until just combined; do not overmix. Scrape the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
4. Bake in the preheated oven for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent the loaf loosely with foil for the last 10–15 minutes.
5. While the loaf cools in the pan for 10 minutes, combine 1–2 tablespoons of the remaining granulated erythritol (pulverized briefly if you prefer a smoother glaze) with 1 tablespoon fresh lemon juice to taste; whisk until pourable. Remove the loaf to a wire rack, brush or drizzle the glaze over the warm loaf, and allow it to cool completely before slicing.
6. Once completely cool, slice the loaf into 8 even pieces using a serrated knife for clean cuts. Store leftovers wrapped in the refrigerator for up to 5 days or freeze individual slices for longer storage.