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Keto Lemon Bread Recipe

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4 from 7 reviews

This Keto Lemon Bread is a moist, soft, and flavorful low-carb treat perfect for those following a ketogenic or low-sugar diet. Made with almond flour, a sugar substitute, and fresh lemon juice and zest, it offers a zesty citrus twist without the carb overload of traditional lemon bread. Simple to prepare and baked to perfection, it can be enjoyed fresh, refrigerated, or frozen.

Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 1/3 cup granulated sweetener (such as Lakanto for sugar-free)
  • 1 tbsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 2/3 cup plain yogurt or coconut cream
  • 1/4 cup lemon juice
  • 3 eggs or flax eggs (for vegan option)
  • 1 tbsp lemon zest

Instructions

  1. Prepare the Pan: Grease a 9×5 loaf pan thoroughly or line it with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Preheat the Oven: Set your oven to 325°F (163°C) so it reaches the correct baking temperature by the time your batter is ready.
  3. Mix Ingredients: In a large bowl, combine almond flour, sweetener, baking powder, and salt. Add in the plain yogurt (or coconut cream), lemon juice, eggs (or flax eggs), and lemon zest. Stir everything together until you achieve a smooth and uniform batter.
  4. Pour Batter: Transfer the batter into your prepared loaf pan, spreading it out evenly.
  5. Bake: Place the pan in the preheated oven and bake for 50 minutes. The bread should be set and a toothpick inserted in the center should come out mostly clean.
  6. Cool the Bread: Allow the keto lemon bread to cool completely inside the pan. Once cooled, gently run a knife around the edges and carefully remove the loaf to keep it intact, as the bread is moist and soft.
  7. Store: You may cover the lemon bread loosely and leave it at room temperature overnight. For longer storage, refrigerate leftovers for up to 5 days or slice and freeze for up to 2 months.

Notes

  • Use lemon zest to enhance the lemon flavor significantly; it makes a big difference in taste.
  • Flax eggs can be used as a vegan alternative to regular eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 flax egg).
  • Allow the bread to cool completely before removing from the pan to avoid breaking.
  • Use a sugar-free granulated sweetener like Lakanto to keep the recipe keto-friendly.
  • If using coconut cream instead of yogurt, ensure it is well mixed to avoid lumps.
  • Store leftovers in an airtight container in the fridge or freeze to maintain freshness.

Find it online: https://lauracooks.com/keto-lemon-bread-recipe/