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Years ago when I first started blogging, I was a frugal blogger. In fact, I taught coupon workshops all over the southeast. Back in those days, when I traveled I often ran by Starbucks in airports to grab a piece of their lemon bread before my flights. Of course, this was back when I indulged in way too many carbs. It has been years since I have enjoyed lemon bread, so I thought I would try my hand at making a keto friendly version complete with a delicious lemony glaze.
It took a couple of tries before I perfected this recipe. Experimenting with fewer eggs resulted in a lemon bread that was dry as a dessert and not fit for human consumption. There is a very real reason why you have to use more eggs when baking with keto friendly flours. Unlike fluffy white gluten-filled white flour, keto friendly flours tend to be drier in nature and more absorbent. So, don’t freak out about the six eggs. I promise they are necessary. This Keto Lemon Bread recipe turned out amazingly delicious!
- 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 Granulated or Monkfruit
- 2 zest of 2 lemons (reserve 1 tsp for the glaze)
- 4 tsp fresh lemon juice
- For the Glaze
- 2 tbsp Swerve Confectioners or Monkfruit Powdered
- 2 tsp fresh lemon juice
- 1 tsp lemon zest
- smash of heavy whipping cream
- Preheat oven to 325 and line bread pan with parchment paper.
- Melt butter and allow it to cool.
- Beat eggs, Swerve, cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined.
for full instruction please see : kaseytrenum.com
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Originally posted 2017-11-14 18:32:24.