Keto Lemon Bread Recipe
If you’ve ever found yourself dreaming about a treat that’s zesty, moist, and perfectly sweet but still fits your low-carb lifestyle, you’re in for a real delight with Keto Lemon Bread. This loaf is bursting with bright lemon flavor, has a tender crumb thanks to almond and coconut flours, and boasts a bakery-style aroma that will fill your kitchen. It’s quick and simple to make, and every bite brings a sunny citrus note that just might make this your new favorite keto-friendly indulgence.
Ingredients You’ll Need
Gathering the ingredients for Keto Lemon Bread is easy, and each one plays a crucial role in creating that irresistible texture and flavor. From the richness of almond flour to the zing of fresh lemon zest, every element brings something special to the loaf.
- Almond flour: This gives the bread a soft, cake-like structure while keeping it low in carbs.
- Coconut flour: Just a bit adds lightness and helps absorb moisture for the perfect crumb.
- Baking powder: Essential for a good rise, ensuring your loaf is fluffy rather than dense.
- Salt: Just enough to enhance all the other flavors and balance the sweetness.
- Eggs: These provide richness and help bind the bread together beautifully.
- Unsalted butter (melted and cooled): Adds moisture, richness, and that classic buttery flavor.
- Granulated erythritol or preferred keto sweetener: The sweetener keeps things sugar-free while still satisfying your sweet tooth.
- Unsweetened almond milk: Keeps the bread tender without adding unnecessary carbs.
- Lemon zest: The secret to vibrant, natural lemon aroma and flavor throughout the loaf.
- Fresh lemon juice: Brings that tangy, refreshing lemon kick to every bite.
- Vanilla extract: Adds warmth and depth, rounding out the citrusy notes.
- Optional lemon extract: For extra lemon punch, a little goes a long way!
How to Make Keto Lemon Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, letting a bit hang over the sides for easy lifting later. This simple prep step ensures your Keto Lemon Bread releases perfectly and looks beautiful every time.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Combining these dry ingredients first creates a uniform base, helping to prevent any lumps and ensuring your bread bakes evenly with a lovely crumb.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs thoroughly. Then add in the cooled melted butter, granulated erythritol (or your chosen sweetener), almond milk, lemon zest, lemon juice, vanilla extract, and, if you’re using it, lemon extract. Whisk everything together until smooth, allowing the citrusy aroma to start filling the room.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently and just until combined; over-mixing can make the bread dense. The batter will be thick and fragrant, dotted with gorgeous flecks of lemon zest—just what you want for a moist, flavorful loaf.
Step 5: Bake to Golden Perfection
Spoon the batter into your prepared loaf pan, smoothing the top with a spatula. Slide it into the oven and bake for 45–50 minutes, or until the top is golden and a toothpick comes out clean from the center. The aroma of fresh-baked Keto Lemon Bread will tempt you, but let it cool in the pan for about 10 minutes before transferring to a wire rack to finish cooling completely.
How to Serve Keto Lemon Bread
Garnishes
Dress up your Keto Lemon Bread with a simple lemon glaze made from powdered erythritol and a splash of lemon juice. Drizzle it over the cooled loaf for extra zing and a glossy finish. For a beautiful presentation, sprinkle a little more fresh lemon zest or a few edible flowers on top—every slice will look as stunning as it tastes.
Side Dishes
Pair a slice with a dollop of whipped cream or a spoonful of Greek yogurt for a luscious breakfast or snack. It’s also lovely alongside a hot cup of coffee or herbal tea, making it the perfect partner for slow weekend mornings or afternoon treats.
Creative Ways to Present
Turn your Keto Lemon Bread into elegant dessert bars by slicing and arranging them on a platter, dusted with extra sweetener. For a brunch spread, cut the loaf into bite-sized cubes and serve with toothpicks and a bowl of lemony dipping sauce. You can even layer slices with berries and cream for a gorgeous parfait-style treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Keto Lemon Bread in an airtight container in the fridge. It stays fresh, moist, and flavorful for up to five days, making it a great option for meal prep or grab-and-go snacking throughout the week.
Freezing
This bread freezes beautifully! Slice the cooled loaf, wrap individual pieces in cling film or parchment, and store them in a freezer-safe bag. They’ll keep well for up to three months—just thaw overnight in the fridge or on the counter when you’re ready to enjoy.
Reheating
For that fresh-baked taste, warm slices gently in the microwave for 10–15 seconds, or pop them in a toaster oven until just heated through. If you’ve added a glaze, it will soften slightly, creating an extra luscious bite.
FAQs
Can I use another sweetener instead of erythritol?
Absolutely! Any keto-friendly granulated sweetener, such as monk fruit or allulose, will work well in this recipe. Just be sure to check the sweetness conversion, as some are sweeter than others.
Is it possible to make this bread dairy-free?
Yes, simply swap the butter for coconut oil or a dairy-free butter alternative. The bread will still be moist and flavorful, and you’ll keep it completely dairy-free.
How do I know when the Keto Lemon Bread is done baking?
The loaf is ready when the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, you can tent it with foil for the last 10 minutes.
Can I add mix-ins like berries or nuts?
Of course! Fresh blueberries, chopped walnuts, or poppy seeds make delicious additions. Just be mindful to keep it keto-friendly and toss any mix-ins with a little almond flour to prevent them from sinking.
What’s the best way to enjoy Keto Lemon Bread for breakfast?
Try it lightly toasted with a pat of butter, or topped with a spoonful of ricotta and a drizzle of extra lemon juice. It’s a bright, energizing way to start your day!
Final Thoughts
If you’re looking for a sunny, satisfying treat that fits your low-carb lifestyle, you simply have to try this Keto Lemon Bread. It’s easy, bursting with fresh flavor, and so versatile—perfect for breakfast, snacks, or sharing with friends. Go ahead and give it a whirl; I’m sure it’ll become a favorite in your kitchen, too!
Print
Keto Lemon Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Keto Lemon Bread is a moist and flavorful low-carb treat perfect for breakfast or a snack. Made with almond and coconut flours, it delivers a tender crumb with bright lemon zest and juice, all while adhering to keto and gluten-free dietary needs. Sweetened with erythritol, this lemon loaf offers a delightful balance of tartness and sweetness without the sugar crash, making it a healthy indulgence suitable for ketogenic lifestyles.
Ingredients
Dry Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 4 large eggs
- ½ cup unsalted butter, melted and cooled
- ½ cup granulated erythritol or preferred keto sweetener
- ⅓ cup unsweetened almond milk
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon lemon extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal of the bread.
- Combine Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then add melted butter, erythritol, almond milk, lemon zest, lemon juice, vanilla extract, and optional lemon extract. Mix until well combined.
- Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients and gently stir until just combined, taking care not to overmix to maintain a tender crumb.
- Pour Batter and Bake: Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- For a refreshing lemon glaze, mix ¼ cup powdered erythritol with 1–2 tablespoons fresh lemon juice and drizzle over the cooled bread.
- Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- This bread freezes well; wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
