A bread or a cake?
Keto lemon bread smells better than any lemon cake! In fact, it’s one of those typical Mediterranean cakes that simply wants to look like a bread. Since I keep receiving requests for more Keto bread recipes, I decided to share this awesome jewel of Mediterranean cuisine with you. Somehow, I feel, this Keto lemon bread will win your hearts, instantly. Since lemon is one of those rare fruits we can utilise on Keto diet, I thought, why not give it some more attention? It’s healthy, tasty, refreshing and tart. Perfect for these hot summer days. Keto lemon connection can go much deeper than just a lemonade! Therefore, this Keto lemon bread deserves all your attention. You can enjoy it for breakfast or have a slice after your keto meal!
Magna Graecia inspiration
There are over sixty varieties of lemon including sweet lemon and lime. A legend says that the best lemons come from the Italian island of Sicily. This is why I’ll give a small tribute to the land which was beloved by the Ancient Greeks. Since the 8th century BC, the Greeks began to inhabit certain regions along the coast of southern Italy near the rivers and springs of today’s Calabria, Campania, Basilica, Apulia and the southeastern Sicilian islands. Even today, this area is called Magna Graecia. The ancients founded many cities there. I guess, beside beautiful landscapes, ancient temples and art, Sicily is similar to Greece by the numerous lemon trees growing all over the island.
Keto and lemon – just how much sugar does it have?
It all depends on the time of harvest. The main ingredient of lemon juice is citric acid whose share in average lemon is about 7.5%. Lemon picked in April contains only about two-thirds of citric acid versus lemon picked in November. From April and onwards, the acid composition falls, while in July it remains in very small quantity. This occurrence is due to the conversion of citric acid into sugar and CO2. Conversion processes take place in fruit cells. In contemporary production, by introducing or removing oxygen from the fruit, the cellular processes can be regulated and thus produce the fruit of the desired acid composition.
Lemon juice also contains significant amounts of salt. The percentage of potassium in lemon juice is higher than that of apple juice or grape juice. This rich and unusual stock of minerals makes it an important source of nutrients. On average, one tablespoon of lemon juice contains 0,4g of sugar, so we are pretty much safe. At the same time, this amount will give us 15.7 mg of potassium!
Keto lemon bread idea
Maybe you have noticed how different things inspire me for various recipe creations. I thought that this Keto lemon bread could be a perfect gift for all of you who want to try something familiar, yet unusual. Of course, I’ll take care of the macros, you’ll just have to relax, follow the steps and enjoy your keto baking virtuosity. Maestro, some Italian music please, let’s begin!
Keto lemon bread
- 1/2 cup (120g) butter grass-fed
- 1 cup (230g) sour cream organic
- 6 medium eggs free-range
- 6 tbsp lemon juice organic
- 2 tbsp stevia powder or according to your sweetener power
- 1/3 tsp sea salt
- 1 cup (100g) almond flour blanched, organic
- 3 tbsp coconut flakes shredded organic
- 1 tbsp psyllium powder organic
- 1 tbsp chia seeds
- 1/2 tsp baking soda aluminium-free
- 3 tbsp lemon zest organic
- 1 lemon organic
- 1 tbsp stevia
- 1 tsp vanilla extract organic
- 1 stick cinnamon
- 1 cup (200ml) water
Beat butter with stevia using an electric mixer until it gets smooth and fluffy. add sour cream and lemon juice and keep mixing. Start adding one by one egg.
Combine almond flour, coconut flakes, baking soda, and psyllium. Start adding this mixture to butter and eggs mixture, spoon by spoon. Keep mixing.
When the batter is well mixed, add lemon zest and salt. In the end, add chia seeds and mix gently with a spatula.
Preheat your oven to 160ºC (320ºF). Grease a 24 cm (9 inches) long bread mould with some butter and pour the batter in. Bake it in the oven for 45 minutes. Make sure you don't open the oven. Then reduce the heat to 120ºC (248ºF) and bake it for 15 more minutes.
While the bread is baking, prepare the syrup. Slice 1 lemon very thin, place it in a pot, add stevia, cinnamon stick, vanilla extract and water. Bring it to a boil and let it simmer for 5 minutes.
When the cake is baked, carefully, spoon by spoon, pour the syrup all around the edges and sprinkle in the middle.
Serve as a breakfast or Keto dessert.