Bright, cheerful, and bursting with citrus flavor, this Keto Lemon Bread is the ultimate answer to all your low-carb breakfast and dessert cravings. Each slice offers a tender crumb, the perfect balance of sweet and tangy, and a sunny, sugar-free lemon glaze—making it almost impossible to stop at just one slice. Whether you’re a true lemon lover or searching for a refreshing twist on classic keto baking, this loaf quickly becomes a household favorite for anyone craving that nostalgic bakery treat without the carbs.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about Keto Lemon Bread is how it uses a handful of easy-to-find staples to create a loaf that feels incredibly luxurious. Each ingredient not only adds to the taste and moist texture but also makes sure this bread looks as good as it tastes.
- Almond flour: Gives the bread a moist, tender crumb and keeps it gluten-free.
- Coconut flour: Provides a subtle coconut flavor boost while ensuring the loaf stays light and not too dense.
- Granulated erythritol or keto-friendly sweetener: Sweetens the loaf without spiking carbs or blood sugar—any preferred granulated sweetener works!
- Baking powder: Delivers a gentle lift for a beautifully risen loaf.
- Salt: A pinch sharpens the flavors and accentuates the lemon.
- Large eggs (room temperature): Binds the ingredients and contributes to a rich, cake-like texture.
- Unsalted butter (melted): Adds richness and luscious mouthfeel while keeping the crumb moist.
- Unsweetened almond milk: Makes the batter just the right consistency without adding unnecessary carbs.
- Fresh lemon juice: Provides all that zingy, citrus flavor that ties everything together.
- Zest of 1 lemon: Infuses the loaf with aromatic oils for deep, authentic lemon aroma.
- Pure vanilla extract: Balances tart lemon with a warm, inviting undertone.
- Lemon extract (optional): Boosts the lemon punch if you want extra zing.
- Powdered erythritol (for glaze): Ensures the topping is perfectly silky without adding sugars.
- Fresh lemon juice (for glaze): Makes the glaze irresistibly tangy and glossy—your finishing touch!
How to Make Keto Lemon Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) to ensure even baking from the moment your batter goes in. Don’t forget to grease a 9×5-inch loaf pan and line it with parchment paper—the extra lining makes it a breeze to lift your lemon bread out later with zero crumbs stuck behind.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Mixing the dry ingredients first ensures your baking powder is distributed evenly, so your Keto Lemon Bread bakes up fluffier and perfectly textured every time.
Step 3: Whisk Wet Ingredients
Grab a second bowl and gently whisk the eggs, melted butter, unsweetened almond milk, fresh lemon juice, lemon zest, vanilla extract, and lemon extract (if using) until smooth. Room-temperature eggs will blend better and help keep the batter light.
Step 4: Combine Wet and Dry
Pour the wet mixture into the bowl with your dry ingredients, stirring gently until everything is just incorporated and smooth. Be careful not to overmix—just enough to bring the batter together and avoid a dense loaf.
Step 5: Bake to Perfection
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and your kitchen smells like a lemon grove in full bloom. Once done, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely—this step ensures the loaf settles and doesn’t crumble.
Step 6: Prepare the Lemon Glaze
While your loaf is cooling, whisk together the powdered erythritol and fresh lemon juice until the glaze is smooth and just pourable. Once the bread has cooled, drizzle the glaze generously over the top and marvel at how it gleams like sunshine—every bite will get a burst of sweet-tart flavor!
How to Serve Keto Lemon Bread
Garnishes
For an extra pop of color or a special occasion flair, dust your Keto Lemon Bread with extra lemon zest or a sprinkle of powdered erythritol. Thinly sliced lemons or a few fresh berries on the side also make each plate feel celebration-worthy and restaurant special.
Side Dishes
Pair your lemon bread with a dollop of whipped cream or thick Greek yogurt if you want something cool and creamy. It also plays beautifully with a handful of blueberries or raspberries, which complement the lemon perfectly. For coffee lovers, a hot cup of joe or a nice herbal tea makes the experience truly cozy.
Creative Ways to Present
Try slicing your Keto Lemon Bread and stacking it with a layer of cream cheese between—think elegant tea sandwiches for brunch. You can also cube leftovers and toss them into a trifle with berries and keto whipped cream for a dessert that’ll wow everyone. For a breakfast spin, toast a slice and spread with a thin layer of butter.
Make Ahead and Storage
Storing Leftovers
Once your bread is completely cooled and glazed, store any leftovers in an airtight container in the refrigerator for up to five days. The lemon flavor actually deepens as it sits, making each slice even better the next day! Keep the container tightly sealed to prevent drying out.
Freezing
Keto Lemon Bread freezes beautifully. Slice it up, wrap each piece tightly in plastic wrap, and place in a zip-top freezer bag. The slices will keep fresh for up to three months. If you’d like, freeze the loaf unglazed and add the lemon drizzle after thawing for best presentation.
Reheating
Warm up a refrigerated or thawed slice in the microwave for 10-20 seconds, or pop it into a toaster oven for a couple of minutes. This simple step revives that just-baked aroma and a slightly crisp edge, especially if you enjoy it for breakfast.
FAQs
Is Keto Lemon Bread suitable for people with gluten intolerance?
Absolutely! This recipe uses only almond flour and coconut flour, making it completely gluten-free while still packing a soft, bakery-style crumb you’ll love.
Can I substitute another sweetener instead of erythritol?
Definitely. Any keto-friendly granulated sweetener—like monk fruit or stevia blends—will work well in both the bread and the glaze. Just use an equivalent amount as listed in the recipe.
How do I get extra lemon flavor in my loaf?
Craving more lemon kick? Feel free to add a bit more lemon zest or a few drops of lemon extract to the batter. You can also increase the amount slightly in the glaze for a puckery finish.
What’s the texture of Keto Lemon Bread compared to regular lemon bread?
Thanks to the blend of almond and coconut flour, the texture is moist, tender, and just dense enough—similar to classic lemon bread but with a slightly heartier crumb (and of course, lower carbs).
Can I skip the glaze?
Absolutely! The loaf is delightfully lemony on its own, but the glaze does add an extra touch of sweetness and a special look. You can skip it if you prefer or try a thinner drizzle for a lighter finish.
Final Thoughts
There’s something extra rewarding about baking a loaf of Keto Lemon Bread that tastes just as good as anything from the bakery, but fits perfectly into your healthy lifestyle. I hope you’ll give this recipe a try and share the zesty joy with friends and family—the freshness and flavor are simply irresistible!
Print
Keto Lemon Bread Recipe
- Total Time: 1 hour
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Enjoy a delightful Keto Lemon Bread that’s perfectly moist and bursting with lemon flavor. This low-carb, gluten-free treat is ideal for breakfast or dessert, satisfying your cravings without the guilt.
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol or keto-friendly sweetener
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon extract (optional)
Glaze:
- 1/2 cup powdered erythritol
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Prepare the batter: In a large bowl, combine the dry ingredients. In another bowl, mix the wet ingredients. Combine the wet and dry ingredients until smooth.
- Bake: Pour the batter into the prepared pan and bake for 45-50 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Make the glaze: Mix powdered erythritol and lemon juice. Drizzle over the cooled bread.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- For extra lemon flavor, add more zest or lemon extract.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 125mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
