Keto Lemon Bread with Coconut Flour: Golden and Velvety

Instructions:

1. Preheat your oven to 325°F (163°C). Grease your 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides. Note: Lower temps prevent the almond flour from browning too quickly.
2. In a medium bowl, whisk together the almond flour, coconut flour, granulated monk fruit sweetener, baking powder, and salt. Whisk until no lumps remain.
3. In a large bowl, beat the softened cream cheese and melted butter. Mix until the texture is completely smooth.
4. Add eggs one at a time, beating after each. Stir in the heavy cream, lemon juice, lemon zest, and vanilla extract.
5. Gradually stir in the dry ingredients using a spatula. Stir until flour streaks disappear. Note: Over mixing can make the bread too dense.
6. Pour the batter into the prepared pan and smooth the top with a spoon.
7. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes. Lift it out using the parchment paper and place it on a wire rack to cool completely.
9. Whisk together powdered erythritol, lemon juice, and optional heavy cream until a thick, glossy glaze forms.
10. Drizzle the glaze over the completely cooled loaf.