Lemon dessert (aka Keto lemon Loaf)-

Ingredients:

For the loaf:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ⅓ cup erythritol (or any keto-friendly sweetener like monk fruit or stevia)
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ⅓ cup unsweetened almond milk
• ⅓ cup melted butter (or coconut oil)
• Zest of 2 lemons
• ⅓ cup freshly squeezed lemon juice
• 1 tsp vanilla extract
• 1 tsp lemon extract (optional, for more lemony flavor)

For the glaze:

• 2 tbsp powdered erythritol
• 1 tbsp freshly squeezed lemon juice
• 1-2 tsp unsweetened almond milk (to thin, if needed)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
2. Mix dry ingredients: In a medium-sized bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Whisk together until evenly mixed.
3. Mix wet ingredients: In another bowl, whisk together the eggs, almond milk, melted butter, lemon zest, lemon juice, and vanilla extract (and lemon extract, if using).
4. Combine: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Don’t overmix the batter.
5. Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Make the glaze: While the loaf cools, prepare the glaze by mixing the powdered erythritol with lemon juice. Add almond milk if necessary to achieve your desired glaze consistency.
8. Glaze and serve: Once the loaf is completely cool, drizzle the lemon glaze over the top.