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Keto Lemon Bread Recipe

4.7 from 89 reviews

This Keto Lemon Bread is a moist, soft, and flavorful low-carb treat perfect for those following a ketogenic lifestyle. Made with almond flour and naturally sweetened, it combines zesty lemon juice and lemon zest to create a refreshing, guilt-free bread option that can be enjoyed as a snack or dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups almond flour
  • 1/3 cup granulated sweetener (e.g., 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
  • 1 tbsp lemon zest

Instructions

  1. Prepare the Pan and Oven: Grease a 9×5 inch loaf pan or line it with parchment paper. Preheat the oven to 325°F (163°C) to ensure even baking.
  2. Mix Ingredients: In a mixing bowl, stir together all dry and wet ingredients until the batter is smooth and well combined, ensuring no lumps remain.
  3. Bake: Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool Properly: Let the bread cool completely in the pan. Once cooled, run a knife around the edges to loosen the bread, then carefully remove the loaf to prevent breaking as it is moist and soft.
  5. Storage: The bread can be loosely covered and left out overnight at room temperature. For longer freshness, refrigerate the leftovers for up to 5 days or slice and freeze for up to 2 months.

Notes

  • Be sure to include the lemon zest for maximum lemon flavor.
  • Use plain yogurt or coconut cream based on your dietary preference.
  • Flax eggs can be used as an egg substitute to make the recipe vegan-friendly, though the original uses eggs.
  • Allow the bread to cool completely before removing it from the pan to avoid breaking.
  • This bread is moist and soft, so handle gently when slicing.

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