Keto Lemon Bread Recipe
If you’re craving something bright, zesty, and irresistibly moist while keeping it low-carb, this Keto Lemon Bread Recipe is the perfect treat to satisfy your sweet tooth without breaking your keto goals. Picture a tender, golden loaf bursting with fresh lemon flavor, lightly sweetened and finished with a tangy glaze that makes each bite feel like sunshine in your mouth. It’s simple to make, deeply satisfying, and a definite new favorite to keep in your recipe repertoire.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and thoughtfully chosen ingredients. Each one plays a vital role in creating that perfect balance of moisture, texture, and tang that defines the Keto Lemon Bread Recipe. From the nutty almond flour to the bright lemon zest, these ingredients combine for a loaf that’s both wholesome and delectable.
- Almond flour: The base of our bread, providing a moist, tender crumb and a slightly nutty flavor.
- Coconut flour: Added for structure and a touch of fiber to keep the bread light and fluffy.
- Erythritol: The keto-friendly sweetener that adds sweetness without any guilt or blood sugar spikes.
- Baking powder: Essential for that perfect lift so your bread isn’t dense or heavy.
- Salt: Enhances all the flavors, balancing the sweetness and brightness of the lemon.
- Large eggs: They bind everything together and add richness to the bread.
- Unsalted butter: Melted for moisture and a velvety texture that makes the crumb tender.
- Almond milk: Keeps the bread moist while staying dairy-light (if desired).
- Lemon zest and juice: The heart and soul of the recipe, delivering a fresh, vibrant citrus flavor.
- Vanilla extract: Adds warmth and depth to complement the lemon’s brightness.
- Powdered erythritol: For the glaze, giving a smooth, sweet finish with a lemony punch.
- Extra lemon juice: To thin the glaze and enhance its tangy character.
How to Make Keto Lemon Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s ready to bake as soon as your batter is prepared. Line a 9×5-inch loaf pan with parchment paper or grease it well—this simple step ensures your bread will release effortlessly after baking, preserving its perfect shape and texture.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt. Making sure these dry components are well mixed will help distribute the leavening evenly, giving your lemon bread a consistent rise and a tender crumb throughout.
Step 3: Whisk the Wet Ingredients
In another bowl, whisk the eggs, melted butter, almond milk, lemon zest, lemon juice, and vanilla extract until fully combined. This mixture infuses the bread with moisture, flavor, and a lovely richness that balances the nutty flours beautifully.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry, stirring gently but thoroughly until the batter is smooth and uniform. Be careful not to overmix, as that can make the bread dense, but do ensure there are no pockets of flour left.
Step 5: Bake Perfectly
Transfer your batter into the prepared pan, smoothing the top with a spatula. Pop it into the oven and bake for 40-45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely; this step prevents your bread from becoming soggy and keeps the crust beautifully tender.
Step 6: Add the Glaze
While the bread cools, mix powdered erythritol with 1-2 tablespoons of lemon juice to make a smooth glaze. Drizzle this over the loaf once it’s cooled, adding that signature shine and an extra burst of tartness that makes the Keto Lemon Bread Recipe truly irresistible.
How to Serve Keto Lemon Bread Recipe
Garnishes
Simple garnishes like thin lemon slices, fresh mint sprigs, or a light dusting of powdered erythritol can elevate your serving presentation and enhance the fresh, citrusy vibe of the bread without overpowering its delicate flavors.
Side Dishes
This lemon bread pairs beautifully with a dollop of whipped cream or a spread of buttery cream cheese for an extra creamy contrast. If you’re enjoying it for breakfast or brunch, a cup of hot tea or freshly brewed coffee can perfectly complement its zesty notes.
Creative Ways to Present
Slice and toast your lemon bread, then top it with mascarpone and a drizzle of sugar-free honey or a handful of fresh berries for a delightful, keto-friendly dessert. You can also turn slices into mini sandwiches with almond butter for a fun snack twist.
Make Ahead and Storage
Storing Leftovers
Leftover lemon bread keeps well in an airtight container at room temperature for 2-3 days. For longer freshness, refrigerate it, where it will maintain its texture and flavor for about a week, making it easy to enjoy throughout the week.
Freezing
If you want to save your lemon bread for later, wrap it tightly in plastic wrap and then foil before placing it in the freezer. It can be frozen for up to 3 months without losing that wonderful moistness and lemon essence.
Reheating
To enjoy your frozen or refrigerated lemon bread, thaw it at room temperature and warm slices in a toaster oven or microwave for about 15-20 seconds. This quick reheat brings back that fresh-baked softness and lets the lemon aroma bloom once again.
FAQs
Can I use a different keto sweetener in this recipe?
Absolutely! You can substitute erythritol with monk fruit sweetener, allulose, or your favorite keto-compatible sweetener. Just be mindful of sweetness levels and adjust according to your taste preferences.
Is it necessary to use both almond and coconut flour?
Yes, using both flours helps achieve the best texture—almond flour adds moisture and richness, while coconut flour provides structure and lightness, preventing the bread from becoming overly dense.
Can I make this recipe dairy-free?
Yes! Use coconut oil or a dairy-free butter substitute instead of unsalted butter and make sure your almond milk is unsweetened to keep it fully dairy-free without compromising flavor.
How long does this lemon bread last?
Stored in an airtight container, it stays fresh for about 2-3 days at room temperature or up to a week in the refrigerator. Always check for freshness before eating if stored longer.
Can I add nuts or seeds to this bread?
Definitely! Chopped pecans, walnuts, or poppy seeds make great mix-ins that add a delightful crunch and complement the lemon flavors nicely without affecting the keto-friendly nature of the bread.
Final Thoughts
If you’re searching for a bright, flavorful, and keto-friendly baked treat, don’t hesitate to dive into this Keto Lemon Bread Recipe. It’s an absolute game-changer—easy to make, wonderfully refreshing, and sure to become a beloved addition to your collection of keto desserts and snacks. Trust me, once you make it, you’ll find it hard to resist going back for just one more slice!
Print
Keto Lemon Bread Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Low Carb
Description
This Keto Lemon Bread is a delicious low-carb treat perfect for those following a ketogenic lifestyle. Made with almond and coconut flours, and sweetened with erythritol, it offers a light, moist texture with a refreshing lemon flavor. Topped with a tangy lemon glaze, this bread is excellent for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup erythritol (or preferred keto sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup almond milk (unsweetened)
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
Glaze
- 1/4 cup powdered erythritol
- 1–2 tablespoons lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it thoroughly to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, thoroughly whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until the mixture is evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, melted butter, unsweetened almond milk, lemon zest, lemon juice, and vanilla extract together until smooth.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until you achieve a smooth, well-integrated batter without lumps.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake the Bread: Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center of the bread comes out clean. After baking, let the bread cool in the pan for 10 minutes.
- Cool and Glaze: Remove the bread from the pan and place it on a wire rack to cool completely. While cooling, mix the powdered erythritol with lemon juice until smooth. Once the bread has cooled, drizzle the lemon glaze evenly over the top.
Notes
- You can substitute erythritol with other keto-friendly sweeteners such as monk fruit sweetener or stevia, adjusting quantities to taste.
- Ensure the bread is completely cool before glazing to prevent the glaze from melting and running off.
- Store the bread in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- You can add poppy seeds or lemon extract for extra flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
