This Keto Lemon Loaf Recipe is soft, moist and completely irresistible. Comes together in one bowl & uses simple pantry ingredients and better for you than the lemon loaf from Starbucks. This healthier version is gluten free, dairy free, low carb, keto with paleo friendly options!
Preheat oven to 350F. Line a 8x4 loaf pan with parchment paper.
In a medium bowl, beat eggs with granulated sweeteener until smooth. Add coconut oil, lemon juice and lemon zest until smooth.
Place a large mesh sieve over bowl and sift in baking powder, almond flour, coconut flour and salt. Stir until well combined with no lumps.
Transfer batter to loaf pan.
Bake for 36-43 minutes, or until toothpick comes out clean. Remove from oven & cool for at least 30 minutes to set.
Whisk together the melted coconut butter, sf maple syrup and lemon juice until combined.
Drizzle glaze over bread. Cut into slices and enjoy.