This Keto Lemon Bread is a delightful low-carb, sugar-free option for anyone craving a tangy, sweet treat without the carbs. With a perfect balance of lemon zest and a moist texture, this bread is made using almond flour and sweetened with a low-carb sweetener, making it an ideal choice for those on a keto, gluten-free, or sugar-free diet. Enjoy it as a light breakfast, snack, or dessert, and savor every bite of its refreshing lemon flavor.
Why You’ll Love This Recipe
If you're following a keto or low-carb diet and miss having a satisfying sweet treat, this Keto Lemon Bread is just what you need. It’s:
- Moist and Flavorful: The almond flour base provides a soft, tender crumb, while the tangy lemon zest and juice bring a burst of refreshing citrus flavor.
- Low-Carb and Sugar-Free: Perfect for anyone reducing their sugar intake or maintaining ketosis, this bread is made with almond flour and a keto-friendly sweetener, making it completely sugar-free.
- Versatile: It’s great as a quick breakfast, an afternoon snack, or even as a light dessert. Plus, it’s gluten-free and can easily be made vegan with flax eggs.
- Easy to Make: With simple ingredients and just a few easy steps, this bread comes together in no time.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups almond flour
- ⅓ cup granulated sweetener (such as Lakanto)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅔ cup plain yogurt or coconut cream
- ¼ cup lemon juice
- 3 eggs (or flax eggs for vegan)
- 1 tablespoon lemon zest
Directions
Prepare the Pan and Preheat Oven
Preheat your oven to 325°F (163°C). Grease a 9x5 loaf pan or line it with parchment paper to prevent sticking.
Mix the Ingredients
In a large bowl, stir together the almond flour, granulated sweetener, baking powder, and salt. Add the yogurt (or coconut cream), lemon juice, eggs (or flax eggs), and lemon zest. Mix everything together until smooth and well combined.
Pour and Bake
Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for about 50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Cool the Bread
Allow the keto lemon bread to cool completely in the pan. Since the bread is moist and soft, it’s best to let it cool fully before carefully running a knife around the edges and popping it out of the pan.
Store and Serve
This lemon bread can be loosely covered and left out overnight. For longer storage, refrigerate leftovers for up to 5 days, or slice and freeze for up to 2 months.
Servings and Timing
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Servings: 10-12 slices
- Calories per Slice: 160 kcal
Variations
- Vegan Version: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) instead of regular eggs.
- Add-ins: For extra flavor, you can mix in some poppy seeds, chia seeds, or a handful of berries.
- Glaze: Add a sugar-free lemon glaze on top for a sweet finishing touch. Simply mix powdered erythritol with lemon juice to create a glaze.
Storage/Reheating
- Storage: Store leftover bread at room temperature for up to 1 day or refrigerate for up to 5 days. For long-term storage, slice the bread and freeze it in an airtight container for up to 2 months.
- Reheating: Reheat slices in the microwave for 15-20 seconds or in a toaster oven for a few minutes to refresh the texture.
FAQs
Can I make this bread without yogurt?
Yes, you can substitute plain yogurt with coconut cream or another dairy-free option, such as almond milk. However, yogurt helps with moisture and texture.
Can I use a different sweetener?
Yes, any keto-friendly sweetener like erythritol, monk fruit, or stevia can be used. Just adjust according to your preferred sweetness level.
How can I make this recipe nut-free?
To make this bread nut-free, you could try using sunflower seed flour as a substitute for almond flour. However, the texture might vary slightly.
Can I use lemon extract instead of fresh lemon juice?
Yes, lemon extract can be used in place of fresh lemon juice, but you'll miss the natural tanginess of the lemon. Use about 1 teaspoon of lemon extract as a replacement.
Can I make this recipe in a mini loaf pan?
Yes, if you're using a mini loaf pan, you'll need to adjust the baking time. Start checking for doneness after 25 minutes, as it will bake faster in smaller pans.
Is this bread suitable for diabetics?
Yes, as this bread uses a sugar substitute and almond flour, it is a great low-carb and diabetes-friendly option.
How do I know when the bread is done baking?
The bread should be golden brown on top, and a toothpick inserted into the center should come out clean. If there is batter on the toothpick, continue baking for a few more minutes.
Can I use coconut flour instead of almond flour?
Coconut flour is more absorbent than almond flour, so if you substitute it, you'll need to adjust the liquid ratio. We recommend finding a specific recipe for coconut flour if you're looking for a flour swap.
Can I freeze the dough before baking?
Yes, you can freeze the batter. Simply place it in a loaf pan and freeze until firm. Once frozen, wrap it tightly and store in the freezer for up to 1 month. Bake directly from the freezer, but you may need to add 5-10 extra minutes to the baking time.
How can I make this bread fluffier?
If you prefer a fluffier texture, try adding ¼ teaspoon of baking soda along with the baking powder to help the bread rise more.
Conclusion
This Keto Lemon Bread is a must-try for anyone on a keto, low-carb, or gluten-free diet. It’s easy to make, packed with flavor, and perfect for those moments when you need a light yet satisfying treat. Whether you enjoy it as a breakfast option or as a delicious dessert, it’s sure to become a new favorite. Enjoy the zesty freshness of lemon with every bite!
Keto Lemon Bread
- Total Time: 55 minutes
- Yield: 10-12 slices
- Diet: Gluten Free
Description
This Keto Lemon Bread is a moist, low-carb, sugar-free treat made with almond flour and sweetened with a keto-friendly sweetener. Perfect for anyone on a keto or gluten-free diet, it offers a refreshing lemon flavor with every bite. Enjoy it as a snack, dessert, or light breakfast without compromising your health goals!
Ingredients
- 2 cups almond flour
- ⅓ cup granulated sweetener (e.g., Lakanto)
- 1 tbsp baking powder
- ½ tsp salt
- ⅔ cup plain yogurt or coconut cream
- ¼ cup lemon juice
- 3 eggs (or flax eggs for vegan)
- 1 tbsp lemon zest
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and grease a 9x5 loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, granulated sweetener, baking powder, and salt.
- Add Wet Ingredients: Stir in yogurt (or coconut cream), lemon juice, eggs (or flax eggs), and lemon zest. Mix until smooth.
- Pour and Bake: Pour the batter into the prepared pan and spread it evenly. Bake for about 50 minutes, or until the bread is golden and a toothpick inserted comes out clean.
- Cool: Let the bread cool completely in the pan before removing it.
- Store: Store leftovers at room temperature for up to 1 day, or refrigerate for up to 5 days. Freeze for up to 2 months.
Notes
- Vegan Version: Substitute flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg).
- Add-ins: You can add poppy seeds, chia seeds, or berries for extra flavor.
- Glaze: Top with a sugar-free lemon glaze by mixing powdered erythritol and lemon juice.
- Storage: Refrigerate for up to 5 days or freeze for long-term storage.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
