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
Sounds wonderful cannot wait to try it!
My printed recipe says to bake 50 minutes but the narrative says to bake for an hour; which one is correct?
thanks!
Could I replace the lemon juice with Limoncello? If so, what replacement amount would you suggest?
This keto lemon loaf and the pumpkin loaf are AMAZING!!!
Iโm a home baker myself and can say these were surprisingly fantastic!!!
Love the texture, extremely most and delicious ๐
You can even slice them paper thin!! Not that you want to!
And they freeze lovely!
I use pure lemon extract and extra coconut milk instead of lemon juice and for the pumpkin loaf I add extra spice! Both keepers ๐
Thank you for these great recipes!!!
I loved this recipe. Very easy and healthy. I made with flax eggs. I made a light glaze with .one fruit sweetener, 1 T juice, 1 tsp zest, and 1/8 tsp vanilla. It came out very tasty. The next one I make will be with keylime. Thanks for sharing your easy and healthy recipe ๐.
I left 5 stars because I know the reason this did not turn out must have been my fault. I made the recipe with the following changes: used coconut sugar and regular yogurt and baked in a convection oven. I used Costco almond flour. The loaf looked nothing like your picture: the darker color I expected due to the coconut sugar but the top started browning and cracked about 3/4 of the way through yet the center remained too moist. I had to cook it way past the cook time of 50 minutes and used foil on top to keep the top from burning. Once it cooled and I cut it, the cake itsself was dense and crumbly and basically tasted like damp almond flour, grainy and not smooth at all. Anyone with experience baking with almond flour, I appreciate any feedback/suggestions. Thank you!
Hi Bella, we would definitely not use a convection oven because it cooks food much faster than in a regular oven (and distributes heat differently as well). It would absolutely be the most likely cause of your loaf drying out and browning too fast. Hope that helps!
I enjoy your receipts however I find the measurements in imperial only off putting. Please provide us with metric measurements. Almost every country other than the USA uses metric. Iโm sure many of your viewers are outside the USA and switching can be difficult and inaccurate depending on the density of the ingredient involved.