Christmas edition of cake and bread always brings a lot of joy and passion. Keto lemon bread is the most successful recipe we created here at Greek Goes Keto. All the positive feedback we received from Ketonians who gave it a go made us really excited. I think we made it at least 12 times so far and it simply always turned out perfect! The texture is far from classic Keto cake/bread feeling, most probably due to lemon flavour and the addition of coconut crumbs. On the other side, Keto lemon bread is great for any season, refreshing in the summer, warming in the winter. The rich and fragrant syrup smells like Mediterranean bakeries but it gives you no fear of overeating carbohydrates. Let’s remember the info about Lemon and sugar content from the Keto Lemon bread article:
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.
If a lemon has been naturally and organically produced, and if it has been picked during the winter time, it will contain far less sugar than if it was picked in the summer. This is why we always use organic lemons!
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!
Christmas edition with a few raspberries and creamy-dreamy icing
Before I start describing how to make a perfect Keto lemon bread, maybe you can just see our YouTube video tutorial. Since this recipe got a lot of attention, we decided to make a video that follows all the steps of preparation so that everyone can easily follow and succeed.
How exactly did we change it?
In this version, we will exclude the chia seeds and add just a few raspberries. This will look great on your Christmas dinner table! However, always remember, it’s not wise to eat a Keto dessert in between meals. Furthermore, we will prepare the creamy-dreamy icing, because it’s a festive version! Finishing touch with raspberries and fresh mint leaves will give us the winter feeling but also attractive decoration. Assuming you’ve seen the video and mastered all the steps of classic Keto Lemon Bread recipe, let’s get to the Christmas edition in this simple variation to the successful base!
Christmas edition of Keto lemon Bread
- 120 g (1/2 cup) softened butter grass-fed or goat butter
- 2 tbsp stevia blend sweetener
- 230 g (1 cup) sour cream organic
- 6 medium eggs free-range
- 1/3 tsp sea salt
- 100 g (1 cup) almond flour blanched, organic
- 3 tbsp coconut crumbs organic
- 1 tbsp psyllium powder organic
- 1/2 tsp baking soda aluminium-free
- 6 tbsp lemon juice
- 12 whole raspberries
- 1 small lemon organic, sliced
- 2 tbsp stevia blend sweetener
- 1 tsp vanilla extract
- 1 stick cinnamon
- 12 whole cloves
- 200 ml (1 cup) sparkling mineral water
- 150 g (5.2 oz) mascarpone
- 4 tsp lemon juice
- 50 ml (1/4 cup) sparkling mineral water
- 1 tsp natural rum aroma (you can use ordinary Rum, but heat it first so that the alcohol evaporates)
- 12 whole raspberries for decoration
- Fresh mint leaves
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 crumbs, 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.
Preheat your oven to 160ºC (320ºF). Grease a 24 cm (9 inches) long bread mould with some butter and pour the batter in. Add 12 raspberries and push them with your finger so that they sink halfway into the batter.
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, cloves, 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.
For icing, beat mascarpone with lemon juice and sparkling mineral water. Add stevia and natural Rum aroma. Spread the icing all over the bread and decorate with raspberries and fresh mint leaves.
Chill for several hours before serving. Just before serving, you can sprinkle the raspberries and mint leaves with finely powdered coconut flour to mimic the icing sugar. There's no need to add more sweetener.