Lemon Bread Recipe - Low Sugar (Keto)

Spring is springing and it's time for something light and delicious, without all the sugar. A friend of mine made this Lemon Bread for me and I fell in love. You may be surprised to find out that it's low/no sugar and keto friendly. I was! You'll have to try it out and let me know what you think!

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Lemon Bread Recipe - Low Sugar (Keto)

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Ingredients:

6 eggs

9 tbsp butter, melted and cooled

2 tbsp cream cheese, softened

1 tsp vanilla

2 tbsp heavy whipping cream

1/2 cup + 2 tbsp coconut flour

1/2 tsp salt

1 1/2 tsp baking powder

2/3 cup Swerve Regular Sugar (or keto friendly sugar replacement)

zest of 2 lemons (reserve 1 tsp of zest for the glaze)

4 tsp fresh lemon juice

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For the Glaze:

2 tbsp Swerve Powdered Sugar (or keto friendly powdered sugar replacement)

2 tsp fresh lemon juice

1 tsp lemon zest

splash of heavy whipping cream (about 1 tbsp)

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Instructions:

Preheat oven to 325 degrees Farenheit and line bread pan with parchment paper.

Melt Butter in the microwave. (I used 15 second intervals and cut it into tablespoon sized slices.) Let cool.

Melt cream cheese in microwave for 30 seconds (until soft).

Beat eggs, swerve sugar, cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined.

Add melted butter, coconut flour, lemon zest, and lemon juice to the mixture and beat again until combined.

Pour batter into parchement lined bread pan.

Bake 1 hour or until the top of the bread is just beginning to brown. Test with toothpick for doneness.

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For the Glaze:

Combine the Swerve powdered sugar, lemon juice, lemon zest, and a splash of heavy whipping cream (about 1 tbsp) and whisk until nice and smooth.

Pour glaze over warm bread and use spatula to spread it out so that it covers the top and drips over the sides.

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Enjoy!