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 you’re 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 mother’s 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.
It’s also free of corn syrup, guar gum, xanthan gum, buttermilk, palm oil, and soybean oil, which are all ingredients you’ll find in the Starbucks lemon loaf recipe.
We loved the recipe’s 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 9×5 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 oven’s 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
Here’s 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 I’ve 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 you’d 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 or coconut butter, packaged cream cheese or homemade 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
Instructions
- Grease a 9×5 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
Notes
Have you made this recipe?
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Keto Breakfast Ideas
Tammy Ward says
Would lemon flavored yogurt be ok to use instead of plain?
CCK Media Team says
Sure 🙂
Cheryl L Barber says
I used lemon sugar free yogurt and a few droplets of lemon extract, and don’t forget the lemon zest.
My wife fell in love with this recipe. It’s so easy to make I’ll have no problem making it again and again. Definitely a
5.0 star recipe.
Rene says
Tastes like cornbread
Nola G. says
I normally never leave a review. But this recipe deserved one! I love lemon cake and needed a good substitute to satisfy that lemon craving that’s lower in carbs, sugar, and calories… I knew once I saw 5 stars this would be a good recipe to try. Cooked it this evening and did a happy dance once I took a bite! I left the recipe as is, but made very small additions… tbs of olive oil, tsp lemon extract, tsp of almond, upped sweetener to 1/2 cup. Used nonfat Greek yogurt. It was so easy to prepare and very moist. A-M-A-Z-I-N-G!
Colleen says
I followed the recipe exactly and the texture was perfect. However, I found the taste of baking powder overwhelming. I want to try the recipe again but was wondering if i can add less baking powder.
Sharon Cherry says
Make sure your baking powder does not contain aluminum. Makes a big difference in taste.
Jen says
Very Good and Very Moist. I added 1/4 cup of Chia seeds for the protein and used unsweetened coconut yogurt. It was perfect. A little too moist in the middle so I may add an extra tablespoon of flour next time.
Korin Lanier says
I am always so skeptical of following keto desserts, as they sometimes do not come out as good as they say. I’m a pre-diabetic and have to stay away from sugars, so I always need an alternative! This recipe?? OMG! To die for. I kind of made up my own frosting. I did cream cheese, vanilla extract, and lakanto brown sugar. Great job on this recipe, as it is actually AMAZING! I could eat the entire loaf. Thank you!! 🙂
Celina says
I’d leave 10 stars if I could! So Yummy! I follow a keto diet and have eaten my fair share of terrible Keto breads….This was not one of them! This recipe is a definite KEEPER! Delicious and easy! Fool proof and so yummy with a cup of tea. REALLY DELICIOUS! THANK YOU!
Sandy says
Absolutely delicious. I would like to make again. The only issue I had is that my batter was a bit runny and the cake didn’t rise as high as I expected. Sunk a little in the middle even though it was baked through. I used jumbo eggs. Wonder if I had too much liquid. Should I try adding a little more almond flour next time or perhaps just 2 eggs?
Thanks.
Valerie says
May I ask, what yogurt did y’all use? I need to use plant based so if anyone has used one, please share. I used Juno’s plain coconut but my loaf came out way too tangy.
Jenn says
Can I sub almond flour for buckwheat flour?
Jean says
I love this recipe and have now started making it as muffins. Upped the monk fruit sweetener a little and added extra lemon juice instead of zest. 25 minutes does the trick!
Moneypenny says
Sounds wonderful cannot wait to try it!
Candace Takacs says
My printed recipe says to bake 50 minutes but the narrative says to bake for an hour; which one is correct?
thanks!
Marguerite Franceski says
Could I replace the lemon juice with Limoncello? If so, what replacement amount would you suggest?