If you’ve been searching for a bright, tangy treat that perfectly fits your low-carb lifestyle, this Keto Lemon Bread Recipe is going to be your new obsession. It’s moist, bursting with fresh lemon flavor, and delightfully sweet without any sugar crash. Perfect for breakfast, a snack, or even dessert, this bread combines simple, wholesome ingredients to create a satisfying keto-friendly loaf that feels both indulgent and guilt-free.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays an important role in delivering the perfect balance of flavor, texture, and that gorgeous lemon aroma that makes this bread stand out. From the nuttiness of almond flour to the bright zest of fresh lemon, all are key to making this loaf truly special.
- Almond flour: The base of your bread, giving it a tender, moist crumb with a subtle nutty flavor.
- Coconut flour: Adds structure and a slight sweetness, balancing the texture with almond flour.
- Erythritol (or preferred keto sweetener): Sweetens the bread without adding carbs or calories.
- Baking powder: Helps the loaf rise beautifully, keeping it light and fluffy.
- Salt: Just a pinch enhances all the flavors and keeps the sweetness in check.
- Eggs: Provide richness and bind the ingredients together perfectly.
- Unsalted butter, melted: Adds moisture and depth, elevating the bread’s buttery essence.
- Almond milk (unsweetened): Keeps the batter smooth and dairy-free friendly.
- Lemon zest and juice: The stars of the show, infusing the bread with fresh, vibrant citrus notes.
- Vanilla extract: Balances the tartness with a warm, sweet aroma.
- Powdered erythritol (for glaze): Creates a sweet, shiny glaze that complements the lemon flavor.
- Lemon juice (for glaze): Adds an extra punch of citrus brightness to the finishing touch.
How to Make Keto Lemon Bread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating the oven to 350°F (175°C). Then, line your loaf pan with parchment paper or give it a good grease. This step ensures your bread bakes evenly and releases easily without sticking to the pan.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt. Getting these dry components combined well is crucial to avoid lumps and guarantee an even crumb in your bread.
Step 3: Whisk Your Wet Ingredients
In a separate bowl, beat the eggs along with melted butter, almond milk, fresh lemon zest, lemon juice, and vanilla extract. This mixture brings moisture, richness, and that aromatic lemon sweetness to the loaf.
Step 4: Combine Wet and Dry
Pour your wet ingredients into the dry mix and stir everything together until smooth and evenly combined. Be careful not to overmix to maintain a tender texture.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared loaf pan and smooth out the surface. Then pop it into the preheated oven to bake for 40 to 45 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the top is lightly golden.
Step 6: Cool and Glaze
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. While it cools, mix powdered erythritol with lemon juice until smooth to make a glossy glaze. Drizzle this luscious glaze over the bread, letting that tart-sweet finish soak in beautifully.
How to Serve Keto Lemon Bread Recipe
Garnishes
For an extra pop, garnish with fresh lemon slices or a sprinkle of lemon zest right before serving. A few fresh mint leaves can add a lovely color contrast and a refreshing note that lifts the citrusy profile of the bread.
Side Dishes
This lemon bread pairs wonderfully with a dollop of whipped cream or a smear of butter for breakfast or brunch. For an afternoon snack, enjoy it alongside herbal tea or a rich coffee to balance sweetness and acidity.
Creative Ways to Present
Turn your Keto Lemon Bread Recipe into a dazzling dessert by layering slices with mascarpone cheese and fresh berries for a quick tiramisu-inspired treat. You can also cut it into cubes to serve alongside a keto-friendly lemon curd for dipping, making a playful and delicious finger food.
Make Ahead and Storage
Storing Leftovers
Wrap your lemon bread tightly in plastic wrap or store it in an airtight container in the fridge. It stays fresh and moist for up to a week, giving you plenty of time to savor every slice.
Freezing
This bread freezes brilliantly. Slice it first for convenience, then place pieces between parchment paper layers in a freezer-safe bag. Frozen slices will keep well for up to 3 months, so you can always have a keto treat on hand.
Reheating
To revive that fresh-baked warmth, simply toast a slice lightly or warm it in the oven at 300°F (150°C) for 5 to 7 minutes. This refreshes the texture and aroma just like the day it came out of the oven.
FAQs
Can I use other sweeteners for this Keto Lemon Bread Recipe?
Absolutely! While erythritol is commonly used, you can substitute with monk fruit sweetener or stevia blends, adjusting amounts to match your preferred sweetness level.
Is this bread dairy-free?
As written, it contains butter, but you can swap melted butter for coconut oil or a plant-based butter alternative to make it dairy-free without compromising flavor.
What if I don’t have coconut flour?
Coconut flour is important because it absorbs moisture differently than almond flour. Omitting it could result in a wetter loaf, so if you don’t have coconut flour, try using slightly more almond flour and reduce liquid slightly, but expect some textural changes.
How lemony is this bread?
It’s beautifully citrus-forward without being overpowering. The fresh zest and juice create a bright, natural lemon flavor that shines in every bite, especially enhanced by the sweet glaze.
Can I make mini loaves or muffins with this recipe?
Definitely! Just adjust the baking time accordingly. Mini loaves or muffins will bake faster—start checking for doneness around 20 minutes to avoid overbaking.
Final Thoughts
I truly believe this Keto Lemon Bread Recipe is a fantastic addition to any keto kitchen. It’s simple to make, full of fresh, tangy flavor, and wonderfully versatile for any time of the day. Give it a try—you might just find it becomes your go-to recipe when you want a sweet treat without the carb overload, impressing friends and family alike with its delicious charm.
Print
Keto Lemon Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
This Keto Lemon Bread is a moist, flavorful, and low-carb treat perfect for those following a ketogenic diet. Made with almond and coconut flours and sweetened with erythritol, it delivers a refreshing citrus tang with a zesty lemon glaze on top. Ideal for breakfast, snacks, or dessert, this bread is a guilt-free way to enjoy a classic lemon loaf with keto-friendly ingredients.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup erythritol (or preferred keto sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
Glaze
- 1/4 cup powdered erythritol
- 1–2 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lining it with parchment paper or greasing it well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt until fully combined to ensure even distribution of leavening and sweetener.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, melted unsalted butter, almond milk, lemon zest, lemon juice, and vanilla extract together until smooth and uniform.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until the batter is smooth and well combined without overmixing.
- Prepare to Bake: Transfer the batter to the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Place in the preheated oven and bake for 40-45 minutes. Test for doneness by inserting a toothpick in the center—it should come out clean. Allow the bread to cool in the pan for 10 minutes.
- Cool and Glaze: Remove the bread from the pan and transfer to a wire rack to cool completely. For the glaze, mix powdered erythritol with lemon juice until smooth, then drizzle over the cooled bread before serving.
Notes
- Ensure the loaf is completely cool before applying the glaze to prevent it from melting and running off.
- You can substitute erythritol with other keto-friendly sweeteners such as monk fruit or stevia, adjusting sweetness to taste.
- If you prefer a stronger lemon flavor, add additional lemon zest or juice to the batter.
- Store the bread in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
