Roasted Buttery Brazilian Coconut Flour Lemon Bread (Grandma's Low-Carb Secret)

Sara Coleman

This fragrant, low-carb bread uses coconut flour for a tender crumb and a burst of fresh lemon, all enriched with butter for a rich, satisfying flavor. It's a family recipe inspired by Brazilian baking traditions, perfect for a healthy breakfast or snack.

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Prep Time 15

Cook Time 35

Total Time 50

Servings 8 servings

Calories 180 kcal

Ingredients

6 large eggs room temperature
0.5 cup butter melted and slightly cooled
0.5 cup coconut flour sifted
0.25 cup erythritol or preferred low-carb sweetener
2 tsp baking powder
0.25 tsp salt
2 tbsp fresh lemon juice
1 tbsp lemon zest finely grated
1 tsp vanilla extract

Notes

Storage: Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, slice and freeze for up to 3 months. Make-Ahead Tip: The batter can be mixed and rested in the refrigerator for up to 2 hours before baking. Substitutions: For a dairy-free version, replace butter with melted coconut oil. Serving Suggestion: Enjoy a slice warm with a pat of butter or as a base for low-carb lemon curd.