Keto Lemon Bread Recipe
Introduction
This Keto Lemon Bread is a moist, flavorful treat perfect for anyone following a low-carb lifestyle. With bright lemon zest and a tender crumb, it’s a delightful twist on traditional lemon bread that’s both satisfying and guilt-free.
Ingredients
- 2 cups almond flour (for nut free, try this Vegan Lemon Bread)
- 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
- Step 1: Grease a 9×5 loaf pan or line it with parchment paper, then preheat your oven to 325°F (163°C).
- Step 2: In a large bowl, stir all the ingredients together until the batter is smooth and well combined.
- Step 3: Pour the batter into the prepared loaf pan, spreading it evenly.
- Step 4: Bake for 50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Step 5: Let the lemon bread cool completely in the pan. Once cooled, gently run a knife around the edges to loosen it, then carefully remove the loaf to avoid breaking it.
Tips & Variations
- Be sure to include the lemon zest as it adds a bright, fresh flavor that makes this bread special.
- For a nut-free version, substitute almond flour with a suitable seed or oat flour blend and try the Vegan Lemon Bread recipe.
- If using flax eggs, mix 3 tbsp ground flaxseed with 9 tbsp water and let it sit for 5 minutes before adding.
Storage
This lemon bread can be loosely covered and left out at room temperature overnight. For longer storage, refrigerate leftovers for up to 5 days. To keep longer, slice the bread and freeze it for up to 2 months. Reheat slices in a toaster or oven to enjoy warm and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of a granulated sweetener?
Yes, you can substitute regular sugar, but keep in mind this will increase the carb count and may change the texture slightly. Granulated sweeteners designed for keto are best for maintaining low carbs.
What can I use instead of yogurt?
Plain yogurt adds moisture, but you can replace it with coconut cream for a dairy-free option. Ensure the coconut cream is well stirred and not too thick for the best results.
PrintKeto Lemon Bread Recipe
This Keto Lemon Bread is a moist, low-carb treat perfect for those following a ketogenic or sugar-free lifestyle. Made with almond flour and sweetened with granulated sweetener, this bread is infused with fresh lemon zest and juice for a bright, tangy flavor. It’s soft, flavorful, and easy to prepare, making it an ideal option for breakfast, snack, or dessert without the carb overload of traditional lemon bread.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf (about 8–10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/3 cup granulated sweetener (such as Lakanto)
- 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 (for vegan alternative)
- 1 tbsp lemon zest
Instructions
- Prepare the Pan: Grease a 9×5 inch loaf pan thoroughly or line it with parchment paper to prevent sticking during baking.
- Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the lemon bread at the correct temperature.
- Mix Ingredients: In a large bowl, combine the almond flour, granulated sweetener, baking powder, and salt. Stir in the plain yogurt or coconut cream, lemon juice, eggs or flax eggs, and lemon zest until the batter is smooth and evenly mixed.
- Pour Batter: Transfer the batter into the prepared loaf pan, spreading it evenly for uniform baking.
- Bake: Place the loaf pan in the oven and bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean, ensuring the bread is fully cooked.
- Cool and Remove: Allow the keto lemon bread to cool completely in the pan. Once cooled, run a knife gently around the edges to loosen, then carefully remove the loaf from the pan to avoid breaking, as the bread is moist and soft.
- Storage: You can leave the lemon bread loosely covered at room temperature overnight. For longer storage, refrigerate leftovers up to 5 days or slice and freeze for up to 2 months.
Notes
- Using lemon zest is essential as it significantly enhances the lemon flavor in the bread.
- For a nut-free version, consider substituting almond flour with an approved alternative and using a vegan option for the eggs.
- The bread is moist and soft, so allow it to cool completely before removing from the pan to prevent crumbling.
- Flax eggs can be used to make the recipe vegan-friendly, replacing traditional eggs.
- Store leftover bread properly to maintain freshness — refrigerate or freeze as needed.
Keywords: Keto Lemon Bread, Low Carb Lemon Bread, Gluten Free Lemon Bread, Sugar Free Lemon Bread, Almond Flour Bread, Keto Baking
