Lemon dessert (aka Keto lemon Loaf)

Ingredients:

• For the Lemon Loaf:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tbsp baking powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup powdered erythritol or your favorite keto sweetener
  • 3 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup freshly squeezed lemon juice (about 1–2 lemons)
  • Zest of 1 lemon
  • 1 tsp vanilla extract
• For the Lemon Glaze:
  • 1/2 cup powdered erythritol
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp lemon zest (optional)

Instructions:

Step 1: Prepare the Loaf Batter

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it well.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Set aside.
3. In another bowl, beat the butter and powdered erythritol until smooth and fluffy.
4. Add the eggs, one at a time, mixing well after each addition.
5. Add the almond milk, lemon juice, lemon zest, and vanilla extract to the wet ingredients, and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 2: Bake the Lemon Loaf

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 3: Make the Lemon Glaze

1. In a small bowl, whisk together the powdered erythritol, lemon juice, and lemon zest (if using) until smooth.

Step 4: Glaze the Loaf

1. Once the lemon loaf is completely cooled, drizzle the glaze over the top. Allow the glaze to set for a few minutes before slicing.

Nutritional Information (per slice):

Based on 12 slices.

• Calories: 150
• Protein: 4g
• Fat: 14g
• Carbohydrates: 5g
• Fiber: 2g
• Net Carbs: 3g