Strawberry Lemon Loaf - Gluten-free, Keto

Strawberry Lemon Loaf - Gluten-free, Keto

This deliciously moist Strawberry Lemon Loaf is an easy-to-make quick bread. Made with almond flour, this low-carb Keto loaf is like a pound cake with lots of lemon flavour and studded with strawberries.

Course Breads and Muffins

Cuisine American, Gluten-Free, Keto, paleo

Diet Gluten Free

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 248kcal

Author Elaine

Equipment

loaf pan
parchment paper

Ingredients

2.5 cups finely ground blanched almond flour, sifted, then measured
½ cup granulated 0-calorie sweetener, like Monkfruit. Use coconut sugar for Paleo diet
1.5 teaspoon baking powder, gluten-free
¼ teaspoon sea salt
⅓ cup coconut oil or butter, melted
⅓ cup almond milk, or other nut milk, unsweetened
3 large eggs, at room temperature
2 teaspoon lemon zest
2 teaspoon lemon juice
¾ cup strawberries fresh, finely diced

Lemon Glaze

¼ cup powdered erythritol sweetener like Swerve
4 teaspoon lemon juice
lemon zest for garnish, optional

Instructions

Preheat oven to 350°F. Cut a length of parchment paper long enough to line the bottom of a loaf pan with extra hanging over the sides. The batter will stick to the pan if you don't line it, even if you oil the pan.
You MUST sift the blanched, superfine almond flour. If you just scoop it from the bag, the almond flour will be packed, you may have more flour than needed, and the loaf will be dry and heavy. Sift, then use a spoon to lightly overfill a measuring cup, then level the top with a knife.
In a large bowl, combine the almond flour, Lacanto Monkfruit or other sweetener, baking powder and salt. Add the lemon zest, finely diced strawberries and gently stir to coat. Adding them to the dry ingredients helps to prevent them from sinking to the bottom of the loaf when baking.
In a smaller bowl, whisk the melted coconut oil or butter, almond milk, eggs and lemon juice. Add the wet ingredients to the dry ingredients and gently stir until completely blended.
Spoon the batter into the loaf pan. Bake for 55 - 65 minutes or until a toothpick inserted comes out clean. Baking time will depend on the accuracy of your oven temperature and whether or not you use a metal or glass baking pan. Let cool in pan for 20 minutes, remove by lifting the overhanging pieces of parchment paper. Allow to cool completely on a wire rack.
Once the loaf is completely cool, drizzle with lemon glaze, let it set in the refrigerator, then slice and enjoy. This loaf will stay fresh on the counter for a day or two, but it is best kept in the refrigerator for longer storage.

Notes

This sugar-free lemon loaf will stay fresh at room temperature for a day. After that, it's best stored in an airtight container in the fridge for 3 - 5 days. For longer storage, wrap tightly (or wrap individual slices) and freeze for up to 3 months.

Nutrition