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Keto Lemon Bread Recipe

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★★★★★

4.7 from 117 reviews

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.

Ingredients

Scale

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

  1. Prepare the Pan: Grease a 9×5 inch loaf pan thoroughly or line it with parchment paper to prevent sticking during baking.
  2. Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the lemon bread at the correct temperature.
  3. 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.
  4. Pour Batter: Transfer the batter into the prepared loaf pan, spreading it evenly for uniform baking.
  5. 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.
  6. 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.
  7. 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

Find it online: https://bakedbylisa.com/keto-lemon-bread-recipe/