If you’re on a low-carb or keto diet and craving something sweet, this Keto Lemon Bread is the perfect solution. This moist and flavorful bread is bursting with fresh lemon zest and juice, offering a refreshing and tangy flavor. Topped with a light lemon glaze, it’s the perfect treat for breakfast, a snack, or even a dessert—without straying from your keto goals!
Ingredients:
1 cup almond flour
1/4 cup coconut flour
1/3 cup erythritol (or preferred keto sweetener)
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/4 cup unsalted butter, melted
1/4 cup almond milk (unsweetened)
Zest and juice of 1 lemon
1 teaspoon vanilla extract
Lemon Glaze:
1/4 cup powdered erythritol
1-2 tablespoons lemon juice
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well to prevent sticking.
Mix the Dry Ingredients: In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt. This forms the base of the bread and ensures a light texture.
Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter, almond milk, lemon zest, lemon juice, and vanilla extract. These wet ingredients add moisture and flavor to the bread.
Bring It Together: Add the wet ingredients to the dry ingredients and stir until the mixture is smooth and fully combined.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Lemon Glaze: For the glaze, simply mix the powdered erythritol with lemon juice until smooth. Drizzle this glaze over the cooled bread for a sweet, tangy finish.
Serving Tips:
Perfect Pairings: Serve your keto lemon bread with a cup of hot tea or coffee for a cozy breakfast or snack. It also pairs well with a dollop of whipped cream or a spread of sugar-free cream cheese for an extra indulgence.
Breakfast or Snack: Enjoy a slice in the morning with a side of fresh berries or nut butter for a satisfying, low-carb meal. It’s also great as an afternoon snack when you’re craving something sweet but still want to stick to your keto diet.
For Extra Zing: If you love citrus, add a little extra lemon zest to each slice before serving for an additional burst of lemon flavor.
Storage Tips:
Room Temperature: Keto lemon bread can be kept at room temperature for up to 3-4 days. Make sure to store it in an airtight container to keep it fresh and prevent it from drying out.
Refrigeration: For longer storage, keep the bread in the refrigerator for up to a week. The cool temperature helps maintain its freshness, and it will still taste just as delicious when served cold or at room temperature.
Freezing: If you want to keep the bread for an extended period, freeze it! Wrap individual slices or the whole loaf tightly in plastic wrap, then foil, or place it in an airtight container. It can be frozen for up to 2-3 months. To thaw, simply let it sit at room temperature for a few hours or microwave for a few seconds for a quick treat.
Avoid Moisture: To prevent the bread from becoming soggy, be sure the bread is completely cooled before storing. Excess moisture can cause it to lose its fluffy texture, so it’s best to wait until it’s fully cooled down.
Related Recipes:
- Keto Pumpkin Bread with Cream Cheese Filling
- Keto Crispy Cinnamon Cream Cheese Roll-Ups
- Keto Chocolate Cookies
FAQs:
Can I substitute the almond flour in this recipe?
Yes, almond flour can be substituted with other low-carb flours like sunflower seed flour or hazelnut flour, though the texture and flavor may vary. Coconut flour is a common alternative, but if using it, you may need to adjust the amount, as coconut flour absorbs more liquid than almond flour.
Can I make this recipe dairy-free?
Yes, you can make this keto lemon bread dairy-free by swapping the unsalted butter for a dairy-free butter substitute or coconut oil. Additionally, use unsweetened coconut milk instead of almond milk if you prefer a coconut flavor.
Is this recipe nut-free?
No, this recipe contains almond flour, which is a nut-based flour. If you’re looking for a nut-free option, try using sunflower seed flour in place of almond flour. Keep in mind, sunflower seed flour may produce a slightly different texture and color.
How can I adjust the sweetness in this bread?
The sweetness of the bread can be adjusted to your taste by increasing or decreasing the amount of erythritol. If you prefer a sweeter bread, you can add more sweetener to both the batter and the glaze. For a more subtle sweetness, reduce the erythritol by half. You can also experiment with other keto-friendly sweeteners like monk fruit or stevia, keeping in mind their sweetness levels.
Conclusion:
This Keto Lemon Bread is the ultimate low-carb treat that doesn’t compromise on flavor. With its refreshing lemon flavor and soft, moist texture, it’s the perfect addition to your keto recipe collection. Try it today and indulge in a sweet, guilt-free snack that supports your healthy lifestyle!
📖 Recipe:
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Keto Lemon Bread
- Total Time: 50-55 minutes
- Yield: 10 servings
- Diet: Gluten Free
Description
This Keto Lemon Bread is a moist, low-carb, and sugar-free treat bursting with refreshing lemon flavor. Perfect for keto dieters, this bread is made with almond and coconut flour, topped with a tangy lemon glaze, and free from added sugars. Enjoy it for breakfast, as a snack, or even as a dessert without the guilt! It’s a healthy, keto-friendly option to satisfy your sweet cravings while staying on track with your low-carb lifestyle.
Ingredients
1 cup almond flour
1/4 cup coconut flour
1/3 cup erythritol (or preferred keto sweetener)
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/4 cup unsalted butter, melted
1/4 cup almond milk (unsweetened)
Zest and juice of 1 lemon
1 teaspoon vanilla extract
Lemon Glaze:
1/4 cup powdered erythritol
1–2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well.
- In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, whisk together the eggs, melted butter, almond milk, lemon zest, lemon juice, and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring until smooth and well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack.
- For the glaze, mix powdered erythritol with lemon juice until smooth, then drizzle over the cooled bread.
Notes
Sweetener Options: You can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia, adjusting to taste.
Dairy-Free Option: Use dairy-free butter or coconut oil and unsweetened coconut milk for a dairy-free version.
Storage: Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. The bread can also be frozen for 2-3 months.
Flavor Boost: For extra lemon flavor, add more zest or lemon juice to the batter or glaze.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Bread, Keto, Low-Carb, Dessert, Snack
- Method: Baking
- Cuisine: American, Keto
Nutrition
- Serving Size: 10 servings
- Calories: 160 kcal
