Keto Lemon Bread Recipe
If you’re searching for a treat that’s bright, zesty, and will make your kitchen smell like a summer bakery—while still keeping things low in carbs—look no further than Keto Lemon Bread. This sunshiney loaf boasts the perfect balance of sweet and tangy, with a moist, tender crumb that isn’t weighed down by sugar or gluten. Whether you serve it as an energizing breakfast, a midday snack, or a guilt-free dessert, Keto Lemon Bread is outrageously delicious and so simple to whip up, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
Let’s talk ingredients! Each component in this recipe is essential for achieving that irresistible texture and vibrant flavor we all crave in a great loaf. You’ll find that these easy-to-source, keto-friendly ingredients work together for a bread that’s anything but ordinary.
- Almond flour: Lends a moist, cake-like crumb that’s nutty and naturally gluten-free.
- Coconut flour: Helps absorb moisture, keeping the bread light while preventing sogginess.
- Baking powder: Gives your lemon bread a gentle lift, so it bakes up fluffy.
- Salt: A tiny touch amplifies all the bright, lemony flavors.
- Eggs: Essential for structure and richness—they hold everything together beautifully.
- Unsweetened almond milk: Adds moisture without adding carbs or dairy.
- Granulated erythritol or monk fruit sweetener: Delivers the perfect hint of sweetness, keto-style!
- Melted butter or coconut oil: Fat is flavor—choose either option for a rich and tender loaf.
- Fresh lemon juice: The shining star for tang and brightness in every bite.
- Lemon zest: Bumps up that citrus punch and perfumes your loaf with fresh aroma.
- Vanilla extract: Adds gentle warmth and rounds out the flavors.
- Optional glaze (powdered erythritol + lemon juice): For an extra pop of sweetness and shine on top.
How to Make Keto Lemon Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting some hang over the edges for easy bread removal later. This step is a total time-saver and guarantees your Keto Lemon Bread releases effortlessly from the pan.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Combining these ahead of time makes sure every bite of your bread has even flavor and rise—it’s the secret to a perfect, non-clumpy loaf.
Step 3: Blend the Wet Ingredients
In a separate bowl, thoroughly beat together the eggs, almond milk, sweetener, melted butter or coconut oil, fresh lemon juice, lemon zest, and vanilla extract until smooth and gorgeously golden. This mixture infuses every crumb with rich moisture and that sunny, citrusy flavor!
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients, stirring until everything is just combined (don’t overmix—gentle is key!). You’ll end up with a thick, luscious batter scented with fresh lemon and vanilla.
Step 5: Bake to Perfection
Spoon the batter into your prepared pan and smooth the top with a spatula for an even bake. Slide it into your preheated oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing and the Keto Lemon Bread will turn gorgeously golden.
Step 6: Cool & Glaze
Let the bread cool in the pan for about 10 minutes, then carefully lift it out using the parchment paper and transfer it to a wire rack. Once fully cooled, mix the optional glaze ingredients and drizzle over the top for a lemony finish that’s as pretty as it is tasty.
How to Serve Keto Lemon Bread
Garnishes
A classic drizzle of tangy glaze is always a winner, but you can also top your Keto Lemon Bread with a sprinkle of extra lemon zest or a scattering of fresh berries for that extra pop of color and flavor. If you want to go all-in, add a swirl of whipped cream for pure indulgence!
Side Dishes
This bread is so versatile. Serve it alongside a hot mug of black coffee or your favorite unsweetened tea for a cozy morning treat. For brunch, it pairs beautifully with a mixed green salad, a dollop of Greek yogurt, or even a handful of toasted nuts for a satisfying, well-rounded meal.
Creative Ways to Present
Turn Keto Lemon Bread into bite-sized party treats by slicing and topping each piece with a dollop of keto-friendly lemon curd. Or, toast individual slices under the broiler until the edges crisp up, then slather with a little butter for a café-style delight. Mini loaves also make heartfelt edible gifts—wrap in parchment and tie with baker’s twine for a homemade touch.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Keto Lemon Bread tightly in plastic wrap or store in an airtight container in the fridge. It keeps fresh, moist, and flavorful for up to 5 days, making it easy to grab a quick slice for breakfast or snack anytime you need a pick-me-up.
Freezing
To freeze, simply cut the bread into slices and lay them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-friendly bag or container—this lets you pull out just one or two slices at a time for ultimate convenience. Frozen slices will keep beautifully for up to 3 months!
Reheating
Bring cold or frozen slices back to life by gently toasting them in a toaster oven or on a dry skillet for a couple of minutes. This freshens up the bread, restores the lovely texture, and even intensifies the lemony aroma. A dab of butter on top while warm makes it all the more scrumptious.
FAQs
Can I use only almond flour and skip the coconut flour?
You can substitute extra almond flour for the coconut flour, but coconut flour is especially good at absorbing moisture, so the bread may turn a bit denser or wetter if you skip it. Consider reducing the liquid ingredients slightly if leaving out the coconut flour.
Is there a dairy-free version of Keto Lemon Bread?
Absolutely! Just swap the melted butter for coconut oil and use an unsweetened non-dairy milk (like almond or coconut milk). You’ll get the same soft, rich loaf with lovely citrus flavor, entirely dairy-free.
How do I make the lemon flavor stronger?
For extra zing, simply add a few drops of lemon extract to the batter with the wet ingredients, or increase the zest just a touch. You could even sprinkle a bit more zest over the finished loaf for an extra bouquet of lemon aroma.
Why did my Keto Lemon Bread sink in the middle?
Bread sinking is often the result of underbaking or over-mixing. Make sure to bake until a toothpick comes out clean and mix just until combined. Oven temperatures can vary, so check a little before the suggested time to prevent overbaking or underbaking.
Is this recipe suitable for diabetics?
Yes! Keto Lemon Bread uses low-glycemic sweeteners and avoids regular sugar and high-carb flours, so it’s a fantastic choice for most people monitoring blood sugar. As always, check with your healthcare provider for individual advice.
Final Thoughts
Keto Lemon Bread is honestly one of those recipes you’ll find yourself returning to again and again—there’s just something magical about that bright, sweet-tart flavor and the soft, bakery-style crumb. I hope you give this loaf a try and let it become a new staple in your keto kitchen. Happy baking!
Print
Keto Lemon Bread Recipe
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Delight your taste buds with this Keto Lemon Bread recipe that’s perfect for a low-carb, gluten-free treat. Bursting with zesty lemon flavor and topped with a sweet glaze, this almond flour-based loaf is ideal for breakfast or dessert.
Ingredients
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1/2 cup granulated erythritol or monk fruit sweetener
- 1/4 cup melted butter or coconut oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Optional Glaze:
- 1/2 cup powdered erythritol
- 1 tbsp lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs, almond milk, sweetener, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine Wet and Dry: Add the wet ingredients to the dry and stir until well combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Allow to cool in the pan for 10 minutes, then transfer to a wire rack. For the optional glaze, mix powdered erythritol with lemon juice and drizzle over the cooled loaf.
Notes
- Store in the fridge for up to 5 days or freeze slices for easy grab-and-go breakfasts.
- For extra lemon flavor, add a few drops of lemon extract.
- This bread is also delicious toasted with a bit of butter.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
