Preheat your oven to 325°F (163°C) and grease a 9×5 loaf pan or line it with parchment paper.

In a large mixing bowl, combine plain yogurt or coconut cream, eggs (or flax eggs), lemon juice, and lemon zest. Whisk until smooth.

Gradually add almond flour, granulated sweetener, baking powder, and salt to the wet mixture. Stir until smooth.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool the bread in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Slice or store the Keto Lemon Bread; it can be kept at room temperature or refrigerated.