Keto Lemon Bread Recipe
If you’re after a sunshiny treat without the carb crash, you’re going to fall head-over-heels for this Keto Lemon Bread. Bursting with bright, zesty lemon flavor and the perfect tender crumb, it’s a loaf that delivers bakery-quality results right from your own kitchen. Not only is it completely gluten-free and sugar-free, but it’s also incredibly easy to whip up, making it the ultimate snack, breakfast, or midday pick-me-up. Imagine a slice that feels indulgent yet fits beautifully into a keto lifestyle—yes, dreams do come true!
Ingredients You’ll Need
Part of the magic of Keto Lemon Bread lies in its delightfully simple ingredient list. Each element plays a crucial role, whether it’s lending moisture, tang, structure, or sweetness. Here’s what you’ll need and why it matters:
- Almond Flour: This creates a fluffy, moist crumb while keeping the bread low in carbs—stick to finely ground almond flour for the best texture.
- Coconut Flour: A little goes a long way to help absorb moisture and add a touch of natural sweetness.
- Granulated Erythritol or Keto Sweetener: Bringing sweetness without the sugar spike, erythritol is key for a classic dessert feel.
- Baking Powder: Gives your bread the lift it needs for a soft, airy texture.
- Salt: Just a pinch sharpens all the other flavors beautifully—don’t skip it!
- Eggs: These act as binders and give structure, ensuring the loaf holds together but stays tender.
- Unsweetened Almond Milk: Keeps things moist and light without adding unnecessary carbs or heaviness.
- Melted Coconut Oil or Butter: Adds richness and helps achieve that classic, satisfying mouthfeel.
- Fresh Lemon Juice: The star of the show, it delivers that unmistakable tang.
- Lemon Zest: For a bold zing, lemon zest intensifies the citrusy aroma and flavor.
- Vanilla Extract: Rounds out the tartness for a warm, fragrant background note.
- For the glaze: Powdered erythritol and lemon juice combine for a sweet-tart finish that makes each slice irresistible.
How to Make Keto Lemon Bread
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C) to make sure it’s hot and ready for baking. Line a 9×5-inch loaf pan with parchment paper, letting the sides hang over for easy removal later. This tiny bit of prep means your Keto Lemon Bread won’t ever stick and cleanup will be a breeze.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Use a whisk to blend these together thoroughly and break up any lumps—this way every bite of your bread bakes up perfectly textured.
Step 3: Whisk Wet Ingredients
In a separate bowl, beat together the eggs, unsweetened almond milk, melted coconut oil or butter (just slightly cooled), fresh lemon juice, vibrant lemon zest, and vanilla extract. Whisk it all until the mixture looks smooth and slightly frothy—this ensures a soft, unified batter later on.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients. Stir with a spatula or wooden spoon until just combined, being careful not to overmix. The batter should be thick yet smooth and gorgeously fragrant with lemony goodness.
Step 5: Bake the Bread
Spoon the batter into your prepared loaf pan, smoothing out the top for an even rise. Slide it into the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Your whole kitchen will smell like a sun-drenched lemon grove!
Step 6: Cool Before Glazing
Let the bread cool in the pan for about 10 minutes, then carefully lift it out using the parchment overhang and transfer it to a wire rack. Allow it to cool completely—this patience pays off, as the glaze will set beautifully instead of melting away.
Step 7: Glaze and Enjoy
For the finishing touch, whisk together powdered erythritol with 1 to 2 tablespoons of lemon juice until smooth. Drizzle the glaze all over the cooled loaf, letting it drip down the sides. Trust me, this tangy, sweet finish takes Keto Lemon Bread to a whole new level of decadent.
How to Serve Keto Lemon Bread
Garnishes
Keto Lemon Bread is already lovely, but a few extra touches can make every serving feel special. Try a thin strip of lemon peel or a sprinkle of extra lemon zest right over the glaze for a pop of color and citrusy aroma. If you’re feeling fancy, a dusting of powdered erythritol or a few slices of fresh strawberries on the side adds a beautiful contrast and a hint of elegance.
Side Dishes
This bread is spectacular with a hot mug of herbal tea, iced coffee, or your favorite unsweetened latte. If you’re serving Keto Lemon Bread at brunch, pair it with a cold keto yogurt parfait, a handful of nuts, or crisp bacon for a sweet and savory combination. It also makes a fun after-dinner treat alongside a small bowl of fresh berries.
Creative Ways to Present
If you want to wow your guests, try slicing Keto Lemon Bread into cubes and assembling lemony dessert skewers with fresh blueberries. Or, toast a slice and spread it with unsweetened whipped cream or a dollop of keto-friendly lemon curd. For special occasions, cut the bread into finger-sized pieces and arrange them on a pretty platter with edible flowers—everyone will want your secret recipe!
Make Ahead and Storage
Storing Leftovers
Once your loaf has completely cooled, wrap it tightly in plastic wrap or store slices in an airtight container. The Keto Lemon Bread will stay fresh in the fridge for up to 5 days, and actually tastes even more delicious as the lemon flavors deepen overnight.
Freezing
This recipe freezes beautifully. Wrap individual slices in parchment or plastic wrap and store them in a zip-top freezer bag. When a craving strikes, just grab a piece—it keeps well for up to 2 months without losing flavor or texture.
Reheating
For the best experience, let a frozen slice thaw at room temperature, then warm it gently in the microwave for 15-20 seconds or pop it into a toaster oven for a minute. The bread returns to its just-baked softness and the glaze retains its lovely tang.
FAQs
Can I use another sweetener instead of erythritol?
Absolutely! Any granular keto sweetener that measures like sugar should work—just be sure it’s one you enjoy, as this impacts both the sweetness and the aftertaste of your Keto Lemon Bread.
How do I make my bread extra lemony?
For even bolder citrus flavor, increase the lemon zest or add a few drops of lemon extract to the batter. You can also boost the glaze with more lemon juice for a double hit of tanginess.
Is this recipe dairy-free?
Yes, as long as you use coconut oil instead of butter, this bread remains completely dairy-free, making it perfect for those with sensitivities or preferences for plant-based fats.
What’s the texture like compared to regular lemon bread?
Keto Lemon Bread has a wonderfully moist and slightly dense crumb, thanks to the nut flours, but it’s not heavy or gummy. It slices beautifully and delivers that satisfying, cake-like texture you crave in a good lemon loaf.
Can I make this recipe nut-free?
This particular recipe relies on almond flour as a base, so it’s not ideal for someone with nut allergies. However, you can experiment with sunflower seed flour as a substitute, though the flavor and color will be slightly different.
Final Thoughts
I can’t wait for you to take your first bite of this Keto Lemon Bread—it truly makes every day feel a little brighter. Whether you’re sharing slices with loved ones or savoring a quiet afternoon treat, this loaf is bound to become a favorite in your recipe rotation. Give it a try, and let the zesty goodness lift your spirits!
Print
Keto Lemon Bread Recipe
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Keto Lemon Bread is a delightful low-carb treat that’s bursting with fresh lemon flavor. Perfectly moist and tender, this gluten-free bread is topped with a tangy lemon glaze for an extra zing!
Ingredients
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol or keto sweetener
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/3 cup melted coconut oil or butter
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the glaze:
- 1/2 cup powdered erythritol
- 1–2 tablespoons 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 mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, beat eggs, almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla until smooth.
- Mix Batter: Combine wet and dry ingredients, stirring until well blended.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 40–45 minutes until a toothpick comes out clean.
- Make Glaze: Whisk powdered erythritol and lemon juice together until smooth. Drizzle over the cooled bread.
- Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra lemony kick, increase the zest or add a few drops of lemon extract.
- Store in the fridge for up to 5 days or freeze slices for quick keto snacks.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
