Pre-heat your oven to 350*F.
In a bowl, whisk together your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, baking soda and salt.
In another larger bowl, add the melted coconut oil. Whisk in your sweetener and 2 eggs. Whisk well until bubbles form at the top of the liquid.
Then add your sour cream, lemon juice, lemon zest and vanilla extract and give it another good whisk.
Pour the dry ingredients into the wet and use a spoon to mix them until a thick batter forms and there is no flour visible.
Grease an 8x4inch pan with coconut oil or butter and press the mixture into the pan, evening out the top.
Bake the lemon loaf for ~30-35min or until it's browned around the edges and golden on top (don't worry, it won't taste burnt!)
Remove it and let it sit to cool fully while you prepare the glaze.
To make the glaze, simply whisk together the sweetener and lemon juice until smooth.
Gently turn the loaf out onto a plate after it's completely cooled and place it right-side up. Pour the glaze over the top of it and give it an hour or so to set.
Slice and serve! Enjoy your Keto Lemon Loaf!