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Keto Lemon Bread

This sweet keto lemon bread recipe makes a perfect healthy breakfast or sugar free dessert.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Cook Time 50 minutes
Total Time 50 minutes
Yield 10 - 12 slices


  • 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


  • Grease a 9x5 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


Leftover almond flour? Try this Keto Cheesecake.

Nutrition Information

Calories: 108kcal