If you’re seeking a bright, luscious treat that fits perfectly within your low-carb lifestyle, then Keto Lemon Bread is your new best friend. This quintessential quick bread is all about rich lemony flavor and tender crumb, without a hint of grain or refined sugar. Each slice is soft and moist, bursting with citrus and topped with a tangy glaze, making it a shining example of how delicious keto-friendly baking can truly be.

Ingredients You’ll Need

This Keto Lemon Bread recipe comes together with just a handful of simple but essential ingredients. Each one plays a key role in building texture, flavor, and color — so don’t skip or substitute if you want that perfect, bakery-worthy result.

Almond flour: The tender, nutty base that provides a soft crumb and keeps the bread gluten-free.
Coconut flour: A little goes a long way — this absorbs moisture and adds structure to the loaf.
Baking powder: Ensures a gentle lift, resulting in a light, airy bread rather than a dense one.
Salt: Just a touch to round out and enhance all the bright flavors.
Unsalted butter (melted): Adds richness and helps keep every bite extra moist and satisfying.
Granulated erythritol or preferred keto sweetener: Keeps the bread sweet without compromising your low-carb goals.
Large eggs: Bind everything together and give the bread its structure.
Unsweetened almond milk: An easy way to add moisture without extra carbs.
Fresh lemon juice: Delivers a punch of natural citrus flavor that’s impossible to fake.
Lemon zest: Intensifies the lemon aroma and ensures those beautiful flecks throughout the bread.
Vanilla extract: A subtle background note that brings out the best of the lemon.
Optional glaze (powdered erythritol + lemon juice): Takes the final bread from everyday to bakery-style, with a sweet-tart finish.

How to Make Keto Lemon Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and lining an 8×4-inch loaf pan with parchment paper. Lining the pan makes removing your Keto Lemon Bread a total breeze and keeps those golden edges picture perfect.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Mixing these ahead of time prevents any clumps, ensuring a smooth, evenly textured loaf every time.

Step 3: Mix Wet Ingredients and Sweetener

In a large bowl, beat your melted butter together with the erythritol (or other keto sweetener) until the mixture looks creamy and slightly fluffy. This step helps the sweetener dissolve and infuses the fat with a subtle sweetness right from the start.

Step 4: Add Eggs and Flavors

Crack in your eggs, one at a time, mixing well after each addition. Then, stir in the almond milk, fresh lemon juice, lemon zest, and vanilla extract. At this point, your batter will be fragrant and beautifully yellow from the zest.

Step 5: Bring It All Together

Gradually add your prepared dry ingredients to the wet mixture, stirring slowly to combine. Make sure everything is thoroughly incorporated without over-mixing, so your bread stays light and tender.

Step 6: Pour and Smooth

Pour your batter into the lined loaf pan and smooth the top with a spatula. This helps the Keto Lemon Bread bake evenly, with a lovely, crackly top crust.

Step 7: Bake to Perfection

Bake in your preheated oven for 45–55 minutes. Test doneness by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs attached. Allow the bread to cool in the pan for 15 minutes before transferring it carefully to a wire rack.

Step 8: Glaze (Optional but Highly Recommended!)

If you want a bakery-style finish, whisk together the powdered erythritol and lemon juice to form a thick, pourable glaze. Once your loaf has cooled completely, drizzle the glaze generously over the top, letting it drip enticingly down the sides.

How to Serve Keto Lemon Bread

Keto Lemon Bread Garnishes

Dress up each slice with a little extra lemon zest, a handful of fresh berries, or an additional dusting of powdered erythritol. Even a dollop of whipped cream or a few toasted almond flakes can make this already stunning bread feel downright luxurious.

Side Dishes

Pair your Keto Lemon Bread with a cup of freshly brewed coffee or herbal tea for the perfect breakfast or afternoon pick-me-up. It’s wonderful alongside a bowl of Greek yogurt or topped with a smear of cream cheese for extra richness.

Creative Ways to Present

For a showstopping brunch, slice the bread and layer it with keto lemon curd or your favorite sugar-free berry jam. Turn it into dainty tea sandwiches, or cut into cubes and serve as a dessert “bread pudding” with keto vanilla sauce. The possibilities are nearly endless!

Make Ahead and Storage

Storing Leftovers

Once your Keto Lemon Bread is fully cooled, store it in an airtight container in the refrigerator. It’ll stay moist and delicious for up to 5 days, making it an excellent prep-ahead treat for busy weeks.

Freezing

For longer storage, wrap individual slices or the whole loaf tightly in plastic wrap, then foil, and freeze. You can thaw slices overnight in the refrigerator or at room temperature for a couple hours whenever you need a lemony pick-me-up.

Reheating

If you prefer your bread warm, just heat a slice in the microwave for about 10–15 seconds. It will regain its soft, cake-like texture and the lemon aroma will be even more inviting.

FAQs

Can I use another sweetener besides erythritol?

Yes, you can swap in your favorite keto-friendly sweetener in a 1:1 ratio, such as allulose or monk fruit. Just be mindful that different sweeteners may affect the texture or level of browning slightly.

Is there a way to make this nut-free?

For a nut-free version, substitute sunflower seed flour for the almond flour. Keep in mind that the flavor will be different, and the bread might have a subtle greenish tint due to a reaction with the baking powder, but it’s still delicious.

Can I double this Keto Lemon Bread recipe for a larger pan?

Absolutely! If you double the recipe, use a 9×5-inch pan and add extra baking time, checking for doneness with a toothpick. Alternatively, you can make mini loaves or muffins — just reduce the bake time accordingly.

How do I make the lemon flavor even stronger?

For a bigger citrus punch, add an extra teaspoon of lemon extract to the batter, or increase the lemon zest. You can also stir a little zest into the glaze for a super zesty finish.

Does this bread taste eggy?

Not at all! The balance of almond flour, coconut flour, and lemon ensures a sweet, cake-like crumb, with just enough egg to hold everything together. The lemon flavor truly shines through.

Final Thoughts

If you’re craving something sweet, bright, and guilt-free, give this Keto Lemon Bread a try. It’s easy to make, bursting with citrus, and guaranteed to become a new favorite. Don’t be surprised if you find yourself baking it again and again — your only challenge will be waiting for it to cool before sneaking a slice!

Keto Lemon Bread Recipe

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4.9 from 14 reviews

Author: admin
Total Time: 1 hour
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

This Keto Lemon Bread is a delightful, low-carb treat bursting with fresh lemon flavor. With a tender crumb and a lemony glaze, it’s perfect for a guilt-free indulgence.

Ingredients

Scale

Dry Ingredients:

2 cups almond flour
1/4 cup coconut flour
1 tablespoon baking powder
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (melted)
3/4 cup granulated erythritol or preferred keto sweetener
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Optional Glaze:

1/2 cup powdered erythritol
1–2 tablespoons lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×4-inch loaf pan with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Combine wet ingredients: In a large bowl, beat together the melted butter and sweetener. Add eggs one at a time, then mix in almond milk, lemon juice, lemon zest, and vanilla extract.
Combine wet and dry: Gradually add dry ingredients to the wet mixture, stirring until fully combined.
Bake: Pour the batter into the loaf pan and bake for 45–55 minutes until a toothpick comes out clean.
Cool and glaze: Cool in the pan for 15 minutes, then transfer to a wire rack. Drizzle with glaze if desired.

Notes

For extra lemon flavor, add 1 teaspoon of lemon extract to the batter.
This bread stays fresh in the refrigerator for up to 5 days and can be frozen for longer storage.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American