Keto Lemon Bread Recipe

Introduction

This Keto Lemon Bread is a moist and flavorful treat perfect for those following a low-carb lifestyle. With bright lemon zest and a soft texture, it makes a delightful snack or breakfast option that feels indulgent without the sugar.

Ingredients

• 2 cups almond flour
• 1/3 cup granulated sweetener (for sugar free, I like Lakanto)
• 1 tbsp baking powder
• 1/2 tsp salt
• 2/3 cup plain yogurt or coconut cream
• 1/4 cup lemon juice
• 3 eggs or flax eggs
• 1 tbsp lemon zest

Instructions

1. Step 1: Grease a 9×5 loaf pan or line it with parchment paper. Preheat the oven to 325°F (165°C).
2. Step 2: In a bowl, stir together all the ingredients until you have a smooth batter.
3. Step 3: Pour the batter into the prepared loaf pan and bake for 50 minutes.
4. Step 4: Allow the lemon bread to cool completely before running a knife around the edges and removing it from the pan to prevent breaking, as it is moist and soft.

Tips & Variations

• Make sure to include the lemon zest, as it adds a bright, fresh lemon flavor that really makes this bread special.
• For a dairy-free option, use coconut cream instead of yogurt and flax eggs instead of regular eggs.
• If you prefer a sweeter bread, adjust the granulated sweetener to your taste.

Storage

This lemon bread can be loosely covered and left out overnight at room temperature. For longer storage, refrigerate leftovers for up to 5 days or slice and freeze for up to 2 months. To reheat, gently warm slices in a toaster or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of granulated sweetener?

Yes, you can substitute regular sugar, but keep in mind this will increase the carb count and may affect the texture slightly.

What can I use as an egg substitute?

Flax eggs are a great vegan and keto-friendly substitute. To make one flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for a few minutes until gelatinous.

Keto Lemon Bread Recipe

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★★★★★

4.8 from 104 reviews

This Keto Lemon Bread is a moist and tender low-carb treat perfect for anyone following a ketogenic or sugar-free diet. Made with almond flour and sweetened with granulated sweetener, it boasts a fresh lemon flavor enhanced by lemon zest and juice. It’s an easy-to-make bread that bakes up soft and flavorful, ideal for breakfast, snacks, or a guilt-free dessert.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 1 loaf (about 10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Keto

Ingredients

Scale 1x2x3x

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 (vegan alternative)
• 1 tbsp lemon zest

Instructions

1. Prepare the Pan: Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of the bread.
2. Preheat Oven: Preheat your oven to 325°F (163°C) for even baking of the lemon bread.
3. Mix Ingredients: In a large bowl, stir together all the dry and wet ingredients—almond flour, granulated sweetener, baking powder, salt, yogurt or coconut cream, lemon juice, eggs or flax eggs, and lemon zest—until the batter is smooth and well combined.
4. Pour Batter: Pour the smooth batter evenly into the prepared loaf pan, gently spreading it out.
5. Bake: Bake the loaf in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Remove: Allow the bread to cool completely in the pan. Run a knife gently around the edges and carefully pop the loaf out. Cooling fully prevents the bread from breaking as it is moist and soft.
7. Storage: You can loosely cover the bread and leave it out overnight. For longer storage, refrigerate leftovers for up to 5 days or slice and freeze for up to 2 months.
8. Serve: Slice and enjoy your keto lemon bread as a snack, breakfast item, or dessert.

Notes

• Using lemon zest is essential as it enhances the lemon flavor significantly.
• Substitute flax eggs for a vegan version (1 tbsp flaxseed meal + 3 tbsp water per egg).
• The bread is quite moist; cooling completely before removing prevents breakage.
• You can use plain yogurt or coconut cream depending on dietary preference or to keep it dairy-free.
• Store bread properly to maintain freshness: cover loosely when kept at room temperature, refrigerate for longer freshness, or freeze for extended storage.

Keywords: Keto lemon bread, low carb lemon bread, sugar-free lemon bread, almond flour bread, gluten-free lemon bread, ketogenic dessert