Try this sweet keto lemon bread for a healthy breakfast treat or a sugar free dessert.
With bold lemon flavor, each bite MELTS in your mouth.
The classic lemon bread can be completely dairy free, gluten free, oil free, low carb, paleo, and vegan, with no coconut flour required.
Leftovers freeze well too! Just pull a few slices out of the freezer to enjoy any time youโre craving that iced Starbucks lemon loaf taste, without all the flour and sugar.
The recipe was adapted from my Keto Pumpkin Bread
Sugar Free Lemon Dessert
I first made the keto lemon bread when my parents came to visit a few months ago.
Although neither of them is on a keto diet, they are trying to watch how many white or refined carbs they consume. My motherโs favorite food is Oreo cookies, and my father could easily eat two cups of rice with dinner.
Enter this low carb lemon recipe that calls for almond flour instead of wheat flour.
Itโs also free of corn syrup, guar gum, xanthan gum, buttermilk, palm oil, and soybean oil, which are all ingredients youโll find in the Starbucks lemon loaf recipe.
We loved the recipeโs flavor and dense texture that reminded us of lemon pound cake.
You can also make Keto Lemon Bars
How To Make Keto Lemon Bread
Assemble the ingredients, and grease a 9ร5 loaf pan or line it with parchment paper.
Preheat your oven to 325 degrees Fahrenheit. Combine all of the gluten free lemon bread ingredients in a large mixing bowl. Stir until well mixed.
Smooth the batter into your prepared loaf pan. Bake the lemon cake bread on the ovenโs center rack for one hour. After this time, it should be cooked through but still moist and dense, because low carb bread recipes have a denser and more fudgy texture than traditional lemon bread recipes.
If you leave the keto lemon loaf to cool completely before going around the sides of the baking pan with a knife and then popping it onto a plate, I found this protects against cracking or breaking in half.
For a glazed lemon bread, see the frosting recipe ideas below.
The dessert can be left out overnight, loosely covered in paper towels or a cloth. After that, store any remaining leftovers in the refrigerator in an airtight container for up to five days. Or slice and freeze leftover almond flour lemon bread for a month or two.
Readers also like this Almond Flour Banana Bread
Keto Lemon Loaf Ingredients
Hereโs what you need to make the recipe: lemon juice and lemon zest, almond flour, sweetener, baking powder, salt, eggs or flax eggs, and yogurt or coconut cream.
The lemon zest is important, because it adds a ton of lemon flavor, so do be sure to include it when making the lemon bread.
To make lemon zest, wash your lemon and use either a zester or grater to shred the lemon peel. Or peel the fruit with a vegetable peeler, then finely dice the skin with a sharp knife.
Almond flour is the only flour Iโve tried and recommend with this recipe. You can of course experiment with other flours at your own risk and with the knowledge that some of the measurements might need to be changed in order for the recipe to work.
For example, I imagine that trying to substitute coconut flour for almond meal would mean youโd at least need to add extra liquid to the recipe.
Plain yogurt or coconut cream add moisture to the keto lemon bread. Use an unsweetened yogurt for a sugar free recipe. Vegan yogurt works too.
For a lemon bread without yogurt, use an equal amount of either coconut cream or the thick part at the top of a can of coconut milk.
Lemon Bread Frosting Ideas
You can enjoy this keto lemon bread unfrosted or with sugar free frosting, melted butter orย coconut butter, packaged cream cheese or homemadeย Vegan Cream Cheese.
Or ice the sugar free lemon bread with half a cup of powdered sugar or powdered erythritol whisked into a glaze with one tablespoon milk of choice or lemon juice and an optional eighth of a teaspoon of pure vanilla extract.
Watch the keto lemon bread recipe video, above
Keto Lemon Bread
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
Instructionsย
- Grease a 9ร5 loaf pan or line it with parchment paper. Preheat oven to 325 F. Stir all ingredients until smooth. Pour into the pan. Bake for 50 minutes. I found that letting the keto lemon bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn't break, because the recipe is super moist and soft! The lemon bread can be loosely covered and left out overnight. Or refrigerate leftovers up to 5 days, or slice and freeze for up to 2 months. Do be sure to include the lemon zest, as it adds so much of the lemon flavor.View Nutrition Facts
Video
Notes
Keto Breakfast Ideas
I just made it today, I just pulled it out of the oven. I tried the batter (bakerโs prerogative,) and it tasted fantastic, I used a 1/3 cup of sour cream and a 1/3 cup of buttermilk instead of the yogurt, and added another 1/2 cup of almond flour to absorb the extra liquid from the buttermilk.
This makes us so happy, thank you!
My dad was recently diagnosed with diabetes and loves orange flavored treats. I wanted to bake him something orange flavored thatโs diabetic friendly and delicious. So I adapted this recipe by swapping the lemon for orange and making it into muffins. I got 11 muffins, like another commenter, and followed that commenterโs advice to bake at 325 for 24 minutes. I made the recommended icing, again swapping orange for lemon, and spread that on top of the muffins. They came out amazing! This is a great recipe! Thank you for delicious diabetic friendly recipes, Chocolate Covered Katie!
This makes us so happy, thank you!
Thank you for sharing about using orange instead of lemon. I was wanting to try that also as my husband is not a lemon fan.
I followed the advice of another comment and made this into 12 muffins! I increased the sweetener to 1/2 cup and topped them with powdered erythritol mixed with lemon juice and zest. Beautiful keto dessert!
hello, wanted to know about adding in other food options like adding zucchini for lemon zucchini bread or adding blueberries for lemon blueberry bread. Thoughts ???
Canโt wait to try this out! Thank you
We donโt see why you couldnโt add blueberries to this one. That sounds wonderful. As for zucchini, Katie will have to experiment. The only other keto bread recipe she has so far is the pumpkin bread, but we are hoping to try out a chocolate one soon. https://lett-trim.today/keto-pumpkin-bread/%3C/a%3E%3C/p%3E
Delicious! The texture makes me think of cheese cake! Will definitely make again and again! I omitted the glaze will try it next time. A must have recipe!! Easy to make too!
Love it and Thank You!
My husband and I loved this, I did increase the sugar to a 1/2 cup. I also used lite coconut cream. No glaze needed. We put a small amount of blueberry jelly on it!! Very moist
Can I use coconut sugar as the sweetener?
That works!
Iโve never used it but I would google the conversion from coconut to regular sugar. Im sure it would work well.
Hi! This looks like a great recipe! Iโve tried a few of the other CCK recipes and theyโve been delicious (love the coconut flour cookies!!!).
Do you think I could use honey or maple syrup in this recipe?
(I typically donโt eat sugarโฆ.itโs fine if your team doesnโt feel like honey/maple syrup would taste goodโฆ.1/3 cup isnโt a lot of sugar for a whole loaf)
Hi! We havenโt ever used a liquid sweetener so honestly canโt say how the texture would turn out here. But be sure to report back if you experiment!
This is a winning recipe. Itโs like a moist pound cake, and the lemon flavor is nice and strong. Iโm getting ready to make a couple of batches and freeze the slices. Thank you Katie!
This is the most moist and delicious lemon cake Iโve had. My husband loved it so much he brought some to his friends! Little did he know it was keto, with no sugar or carbs!
What an awesome recipe! I used coconut cream, a little vanilla, and ground ginger. I canโt believe something so perfect was so easy to make. Thank you so much!!