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

Scale

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