Keto Lemon Bread Recipe
Introduction
This Keto Lemon Bread is a moist, flavorful treat that’s perfect for those following a low-carb lifestyle. With a bright lemon zing and a soft texture, it’s a delightful way to enjoy a sweet snack without the sugar.
Ingredients
- 2 cups almond flour
- 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
Instructions
- Step 1: Preheat your oven to 325°F. Grease a 9×5 loaf pan or line it with parchment paper for easy removal.
- Step 2: In a large bowl, combine almond flour, granulated sweetener, baking powder, and salt. Stir to mix well.
- Step 3: Add yogurt or coconut cream, lemon juice, eggs or flax eggs, and lemon zest to the dry ingredients. Stir until the batter is smooth and well combined.
- Step 4: Pour the batter into the prepared loaf pan, spreading it evenly.
- Step 5: Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: Let the bread cool completely in the pan. Use a knife around the edges to loosen before carefully removing the loaf to prevent breaking.
Tips & Variations
- Be sure to include the lemon zest—it adds a bright, fresh flavor that really enhances the lemon taste.
- Use flax eggs as a vegan alternative by mixing 1 tablespoon flaxseed meal with 3 tablespoons water per egg and letting it sit for a few minutes.
- If you prefer a dairy-free version, substitute plain yogurt with coconut cream as suggested.
- To add extra texture, fold in chopped nuts or poppy seeds before baking.
Storage
Once cooled, loosely cover the lemon bread and store it at room temperature overnight. For longer storage, refrigerate leftovers in an airtight container for up to 5 days. You can also slice and freeze the bread for up to 2 months; simply thaw slices as needed and enjoy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of a granulated sweetener?
Yes, but keep in mind that using regular sugar will increase the carb count of this recipe, which may not fit a strict keto diet.
How do I make flax eggs?
To make one flax egg, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Stir and let it sit for about 5 minutes until it becomes gelatinous. Use this as a substitute for one egg in the recipe.
Print
Keto Lemon Bread Recipe
- Total Time: 1 hour
- Yield: 1 loaf (approx. 8 slices) 1x
- Diet: Low Carb
Description
This Keto Lemon Bread is a moist, soft, and flavorful low-carb dessert or snack that combines the tangy zest and juice of fresh lemons with almond flour and a sugar-free sweetener. Perfectly suited for keto and low-carb diets, it uses simple ingredients and is easy to prepare by baking in the oven. The loaf is best served after fully cooling to maintain its delicate texture.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/3 cup granulated sweetener (e.g., Lakanto for sugar-free)
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 2/3 cup plain yogurt or coconut cream
- 1/4 cup lemon juice
- 3 eggs or flax eggs
- 1 tbsp lemon zest
Instructions
- Prepare the Pan: Grease a 9×5 inch loaf pan well or line it with parchment paper to ensure the bread can be removed easily after baking.
- Preheat Oven: Set your oven to 325°F (163°C) and allow it to fully preheat.
- Mix Ingredients: In a large bowl, stir together the almond flour, granulated sweetener, baking powder, and salt. Then add the plain yogurt or coconut cream, lemon juice, eggs or flax eggs, and lemon zest. Stir everything until the batter is smooth and evenly combined.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top if necessary. Place the pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Remove: Allow the lemon bread to cool completely in the pan. Once cooled, run a knife around the edges to loosen it and carefully remove the loaf to avoid breaking, since it is moist and soft.
- Storage: The bread can be loosely covered and stored at room temperature overnight. Refrigerate leftovers for up to 5 days or slice and freeze for up to 2 months to preserve freshness.
- Serving: Serve slices of this zesty keto lemon bread as a delicious low-carb treat perfect for any time of day.
Notes
- Be sure to use fresh lemon zest for the best lemon flavor impact.
- You can substitute plain yogurt with coconut cream for a dairy-free version.
- If using flax eggs, prepare by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let it sit until gelled.
- Letting the bread cool fully is essential to prevent crumbling when removing from the pan.
- This bread is suitable for those following a keto or low-carb lifestyle.
- Store leftover bread in the refrigerator or freezer to maintain freshness longer.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Keto Lemon Bread, Low Carb Bread, Sugar-Free Lemon Cake, Almond Flour Bread, Keto Dessert, Gluten Free Lemon Bread
