Keto Lemon Bread Recipe
Introduction
This Keto Lemon Bread is a moist and flavorful treat perfect for anyone looking for a low-carb, gluten-free option. Bright lemon zest and juice give it a fresh, tangy taste that pairs wonderfully with a cup of tea or coffee.
Ingredients
- 2 cups almond flour (for nut-free, try a vegan lemon bread alternative)
- 1/3 cup granulated sweetener (for sugar-free, Lakanto is recommended)
- 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: Grease a 9×5-inch loaf pan or line it with parchment paper. Preheat your oven to 325°F (163°C).
- Step 2: In a mixing bowl, stir together almond flour, sweetener, baking powder, and salt until well combined.
- Step 3: Add the yogurt or coconut cream, lemon juice, eggs (or flax eggs), and lemon zest to the dry ingredients. Stir until the batter is smooth and evenly mixed.
- Step 4: Pour the batter into the prepared loaf pan and spread it out evenly.
- Step 5: Bake for about 50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Step 6: Allow the bread to cool completely in the pan. Run a knife around the edges before removing it to keep the loaf intact, as it is very moist and soft.
Tips & Variations
- Be sure to include the lemon zest—it adds a bright and essential lemon flavor to the bread.
- For a dairy-free version, use coconut cream and flax eggs as substitutes.
- If you prefer a nuttier texture, lightly toast the almond flour before mixing.
Storage
The lemon bread can be loosely covered and stored at room temperature overnight. For longer freshness, refrigerate leftovers for up to 5 days. You can also slice and freeze the bread for up to 2 months; thaw slices gently before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of granulated sweetener?
Yes, you can substitute regular sugar, but keep in mind it will increase the carb count and make it non-keto.
What are flax eggs and how do I make them?
Flax eggs are a vegan egg substitute made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens, then use it as you would one egg.
PrintKeto Lemon Bread Recipe
This Keto Lemon Bread is a moist, soft, and flavorful low-carb treat perfect for those following a ketogenic lifestyle. Made with almond flour, sweetened with a granulated keto-friendly sweetener, and brightened with fresh lemon juice and zest, this bread is a delightful gluten-free, low-carb dessert or snack baked to perfection in a loaf pan.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf (approximately 8-10 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Gluten Free, Keto
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/3 cup granulated sweetener (such as Lakanto)
- 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 (for vegan option)
- 1 tbsp lemon zest
Instructions
- Prepare the Pan: Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of the bread.
- Preheat the Oven: Set your oven to 325°F (163°C) to prepare for baking the lemon bread at the correct temperature.
- Mix Ingredients: In a bowl, stir together the almond flour, granulated sweetener, baking powder, salt, plain yogurt or coconut cream, lemon juice, eggs or flax eggs, and lemon zest until the batter is smooth and well combined.
- Pour Batter: Pour the smooth batter evenly into the prepared loaf pan, spreading it out to fill the pan.
- Bake: Place the loaf pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the lemon bread to cool completely in the loaf pan before running a knife around the sides and removing it to prevent breaking, as the bread is soft and moist.
- Store: You can cover the bread loosely and leave it out overnight. Refrigerate leftovers for up to 5 days or slice and freeze the bread for up to 2 months for longer storage.
Notes
- Use the lemon zest as it significantly enhances the lemon flavor in the bread.
- For a nut-free version, consider substituting almond flour with an alternative like the vegan lemon bread recipe.
- Flax eggs can be used as an egg substitute for a vegan option.
- Ensure the bread has cooled completely before removing it from the pan to maintain its shape and prevent crumbling.
- Store the bread properly to maintain freshness and texture.
Keywords: Keto lemon bread, low carb bread, almond flour bread, gluten free lemon bread, keto dessert, sugar free lemon bread
