Keto Lemon Bread Recipe
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.
- 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
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
- 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.
- Preheat Oven: Preheat your oven to 325°F (163°C) for even baking of the lemon bread.
- 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.
- Pour Batter: Pour the smooth batter evenly into the prepared loaf pan, gently spreading it out.
- Bake: Bake the loaf in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
- 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.
- 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
Find it online: https://jedentaglecker.com/keto-lemon-bread-recipe/
