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:
Preheat the oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
Mix dry ingredients: In a medium-sized bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Whisk together until evenly mixed.
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).
Combine: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Don’t overmix the batter.
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.
Cool: Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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.
Glaze and serve: Once the loaf is completely cool, drizzle the lemon glaze over the top.
