Grease a 9x5 loaf pan or line it with parchment paper. Preheat your oven to 325º F (165℃).
Stir all of the lemon loaf ingredients together until the mixture is smooth. Once everything is combined, pour the mixture into the prepared loaf pan.
2 cups almond flour, ½ cup powdered low-carb sweetener, 1 tablespoon baking powder, ½ teaspoon salt, ⅔ cup plain yogurt, ¼ cup lemon juice, 1 teaspoon vanilla extract, 3 eggs, 1 tablespoon lemon zest
Bake the lemon bread in the preheated oven for 40 to 50 minutes until center is of loaf is done.
After the loaf is done baking, let the bread cool completely before running a knife around the sides and popping it out of the pan. This will help prevent it from breaking, as the bread is very moist and soft.
For the glaze; Add the ⅓ cup powdered sweetener to a small bowl & add the tablespoon lemon juice, and mix until reaching a pouring glaze consistency, you can add a few extra drops of lemon juice if the glaze is too thick.
⅓ cup powdered low-carb sweetener, 1 tablespoon lemon juice
Pour the glaze over the top of the loaf and sprinkle with extra lemon zest, if desired. Slice & serve.
Lemon zests
Notes
Storage: The lemon loaf can be loosely covered and left out overnight, or you can refrigerate the leftovers for up to 5 days. If you have leftovers, you can also slice and freeze the bread for up to 2 months.*All Nutritional Data are Only Estimates Based on the Products I Used.*Yield: One Loaf, Servings: 10 Slices, Serving Size: 1 Slice, Net Carbs per Serving: 2g, Amounts Per Serving-