Preheat and prep: Heat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhangs for easy lifting. Lightly grease the sides.

Mix dry ingredients: In a large bowl, whisk 2 1/2 cups almond flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Break up any clumps so the batter stays smooth.

Whisk the wet ingredients: In another bowl, whisk 4 large eggs, 2/3 cup granulated keto sweetener, 1/2 cup full-fat Greek yogurt (or sour cream), 1/3 cup melted butter (or avocado oil), 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla, and 1/4 teaspoon almond extract (optional).

Combine: Pour the wet mixture into the dry ingredients. Stir with a spatula just until combined. The batter will be thick but spreadable. Avoid overmixing.

Fill the pan: Scrape the batter into the prepared loaf pan. Smooth the top with a spatula. For a classic dome, gently mound the center.

Bake: Bake for 45–55 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If it browns too fast, tent with foil for the last 10–15 minutes.

Cool: Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a rack. Cool fully before glazing to prevent melting.

Make the glaze: In a small bowl, whisk 1/2 cup powdered keto sweetener with 1–2 tablespoons lemon juice and a splash of cream or almond milk until smooth. Aim for a thick but pourable texture.

Glaze and set: Drizzle the glaze over the cooled loaf. Let it set for 15–20 minutes before slicing.

Slice and serve: Use a sharp serrated knife for clean slices. Enjoy plain, or warm slightly and add a pat of butter.