You know those recipes that become instant classics the very first time you bake them? That’s exactly how I feel about Keto Lemon Bread. This cheerful loaf has a sunny, bold lemon flavor and a soft, tender crumb that makes every bite pure bliss—without any of the sugar or carbs you’re trying to avoid. Whether you’re following a keto lifestyle or just looking for a gluten-free treat, this bread is a sweet way to make any afternoon a little brighter (and a little more delicious).
Ingredients You’ll Need
Making a delicious Keto Lemon Bread only takes a handful of simple, wholesome ingredients. Each one plays a key role, building up flavor, structure, and the perfect dreamy texture. Let’s take a look at what you need and why they matter!
- Almond flour: The base of your bread; it keeps things moist, soft, and perfectly tender without gluten.
- Coconut flour: Adds just the right heft and a gentle crumb to complement almond flour—don’t skip it!
- Granulated erythritol or other keto sweetener: For that essential hint of sweetness, minus the carbs and sugar crash.
- Baking powder: Helps our lemon bread rise up fluffy and light, never dense.
- Salt: A tiny pinch of salt enhances all the bright, lemony flavors.
- Large eggs: Bringing moisture, richness, and structure to the loaf.
- Unsweetened almond milk: Keeps the batter smooth and prevents dryness.
- Melted coconut oil or butter: Your choice! This adds healthy fats and a touch of richness.
- Fresh lemon juice: The absolute star for zippy, sunshine-forward flavor.
- Lemon zest: Packs in extra lemon aroma and punch.
- Vanilla extract: Rounds out the citrus with a warm, sweet note.
- Optional lemon extract: If you love an extra tart kick, this really amps up the lemon flavor.
How to Make Keto Lemon Bread
Step 1: Prep Your Pan and Preheat
First things first—get your oven hot and ready at 350°F (175°C). Line a loaf pan with parchment paper, letting a bit overhang for easy lifting later. This little trick makes sure your Keto Lemon Bread comes out clean, with no sticking or crumbling.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together your almond flour, coconut flour, granulated erythritol, baking powder, and salt. This step helps the leavening agent and sweetener evenly distribute, so every slice rises evenly and has balanced flavor.
Step 3: Whisk the Wet Ingredients
In a separate bowl, combine the eggs, almond milk, melted coconut oil (or butter), fresh lemon juice, lemon zest, vanilla extract, and—if using—a splash of lemon extract. Whisk them up until smooth and beautifully yellow. This is where the fragrance really comes alive!
Step 4: Combine and Mix
Pour the wet mixture over your dry ingredients, and gently stir until everything is just combined. Take care not to overmix, as you still want a tender crumb. You’ll notice the batter thickens up a bit as the coconut flour absorbs the liquid, which is totally normal.
Step 5: Bake and Cool
Scrape your batter into the prepared loaf pan and smooth the top. Slide it into the oven and bake for 40 to 45 minutes, or until a toothpick poked into the center comes out clean. Let your bread cool in the pan for about 10 minutes—it’s still delicate!—then use the parchment to lift it onto a wire rack. Cool completely before slicing to make sure every piece holds together beautifully.
How to Serve Keto Lemon Bread
Keto Lemon Bread Garnishes
For that classic coffee-shop look, mix up a quick lemon glaze: just powdered erythritol and fresh lemon juice, drizzled all over the cooled loaf. Sprinkle with a little extra lemon zest for a lovely color pop. Fresh berries or a dusting of powdered sweetener also make each slice irresistible.
Side Dishes
Keto Lemon Bread pairs beautifully with a big mug of herbal tea or a freshly brewed coffee. For a light brunch, serve it alongside Greek yogurt and a bowl of berries—or add a dollop of unsweetened whipped cream for a treat that feels extra special.
Creative Ways to Present
Hosting a brunch or potluck? Slice the bread thin and fan it out on a pretty platter, scattering fresh raspberries or blueberries in between. Cut into bite-sized cubes for a dessert board, or layer slices with whipped cream for an elegant parfait. This loaf loves to dress up for any occasion!
Make Ahead and Storage
Storing Leftovers
Got extra Keto Lemon Bread? Lucky you! Wrap cooled slices in plastic or seal in an airtight container, then refrigerate—your bread will stay fresh and moist for up to 5 days. The flavor actually deepens a bit after a day or two.
Freezing
For longer storage, slice the bread and freeze individual pieces separated by parchment. Tuck them into a freezer bag or container, and you’ll have a quick, zesty treat ready whenever you need it—just grab and go! It’ll keep its best flavor for up to 2 months in the freezer.
Reheating
To enjoy that just-baked goodness, gently warm a slice in the microwave for 10-15 seconds or pop it in the toaster oven for a few minutes. If you’re glazing the bread, add the glaze after warming for the best texture.
FAQs
Can I use only almond flour instead of mixing with coconut flour?
The combination of almond and coconut flours gives Keto Lemon Bread its best texture—light and just slightly dense. If you use only almond flour, your loaf may turn out softer and won’t quite hold together the same way.
Is there a substitute for erythritol?
You can swap in another keto-friendly granular sweetener like monk fruit or stevia blends. Just be sure to check the sweetness level; some are sweeter than others, so adjust to your taste.
Why did my bread come out too dense?
If your bread feels heavy or undercooked, it might be due to overmixing, not enough baking powder, or taking it out of the oven too early. Make sure your batter is well combined (but not overworked) and that you bake it fully until a toothpick test comes out clean.
Can I make Keto Lemon Bread dairy-free?
Absolutely! Use coconut oil instead of butter, and stick with unsweetened almond milk. The result is just as moist and flavorful—perfect for anyone avoiding dairy.
Is this recipe suitable for freezing?
Yes! Slice and freeze as suggested above for the freshest results. Just be sure to wrap it tightly or store in an airtight bag so it doesn’t dry out or absorb freezer odors.
Final Thoughts
If you’re ready for a sweet treat that brightens any day, you simply have to give this Keto Lemon Bread a try. Every slice is a sunny, tangy delight—proof that “low carb” can still equal “major flavor.” Grab some lemons and enjoy the magic for yourself!
Print
Keto Lemon Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with this moist and tangy Keto Lemon Bread. With a perfect balance of flavors and a tender crumb, this low-carb, gluten-free treat is ideal for any time of day.
Ingredients
Dry Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup granulated erythritol or other keto sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 4 large eggs
- ¼ cup unsweetened almond milk
- ⅓ cup melted coconut oil or butter
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon lemon extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- Mix dry ingredients: In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk eggs, almond milk, melted coconut oil or butter, lemon juice, lemon zest, vanilla extract, and optional lemon extract.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Bake: Transfer the batter to the loaf pan, smooth the top, and bake for 40–45 minutes or until a toothpick inserted comes out clean.
- Cool and slice: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For an optional lemon glaze, mix ¼ cup powdered erythritol with 1–2 tablespoons lemon juice and drizzle over cooled bread.
- Store in the fridge for up to 5 days.
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