Love lemon bread but want to keep it keto? These mini-loaves are rich, moist, and completely dairy-free, thanks to almond milk, coconut oil, and pasture-raised eggs.
Instead of using sugary glazes or artificial flavors, I brighten the batter with pure lemon extract and sweeten it with a blend of monk fruit and premium allulose. As they bake, the allulose caramelizes into a beautiful golden crust, while the centers stay soft and fluffy.
For a fun twist, try slicing a loaf in half and grilling it in butter or coconut oil — it’s unbelievably good. And for a real treat, pair it with keto ice cream (a lemon-vanilla combo is next-level). You can thank me later!
Got any questions? Feel free to reach out. Thanks for stopping by!
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Weekly Shipping Schedule!
Place your order by Saturday to ensure it ships out on Tuesday or Wednesday, helping avoid any delays.
Please immediately refrigerate or freeze your order. Mini-loaves freeze well in an airtight container for up to 3 months.
