Keto Lemon Bread

Keto Lemon Bread Recipe

If you’re following a keto diet but still crave something sweet and zesty, this Keto Lemon Bread is the perfect solution! It’s low in carbs, gluten-free, and filled with bright lemon flavor, making it an excellent choice for breakfast, a snack, or even dessert. With a moist, tender crumb and a subtle sweetness, this bread is sure to satisfy your cravings without derailing your keto goals.

Ingredients

• 2 cups almond flour (for a nut-free option, try using Vegan Lemon Bread)
• 1/3 cup granulated sweetener (I recommend Lakanto for sugar-free)
• 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

Directions

1. Preheat the Oven:
   Preheat your oven to 325°F (160°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Combine Ingredients:
   In a large mixing bowl, stir all the ingredients together—almond flour, sweetener, baking powder, salt, yogurt (or coconut cream), lemon juice, eggs (or flax eggs), and lemon zest. Mix until smooth and fully combined, ensuring no lumps remain in the batter.
3. Prepare for Baking:
   Pour the smooth batter into the prepared loaf pan. Use a spatula to even out the top, ensuring it’s level for even baking.
4. Bake the Bread:
   Place the loaf pan in the oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly firm to the touch.
5. Cool the Bread:
   Allow the keto lemon bread to cool completely in the pan. Once cooled, gently loosen the sides of the bread with a knife, and carefully remove it from the pan.
6. Storage:
   The bread can be stored loosely covered on the counter overnight, refrigerated for up to 5 days, or frozen for up to 2 months. Just make sure to wrap it tightly before freezing to maintain freshness.

Tips for Success:

• Egg Substitutes: If you prefer to make this bread vegan, substitute regular eggs with flax eggs by mixing 1 tbsp of ground flaxseed with 3 tbsp of water for each egg. Let it sit for a few minutes to thicken before using.
• Sweetener Options: Lakanto granulated sweetener is an excellent sugar-free option, but you can use any keto-friendly sweetener that you prefer. Adjust the sweetness to your liking.
• Coconut Cream Alternative: If you’re dairy-free, using coconut cream in place of yogurt works wonderfully to keep the bread moist while adding a rich flavor.

Nutritional Information:

• Calories per serving: 150 kcal
• Servings: 10

Time Breakdown:

• Prep Time: 10 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour

This Keto Lemon Bread is the ideal recipe for anyone seeking a delicious, low-carb option that doesn’t compromise on taste. Whether you enjoy it as is or serve it with a dollop of whipped cream, this bread is sure to become a favorite part of your keto repertoire. It’s easy to make, has minimal ingredients, and is perfect for any lemon lover!

Keto Lemon Bread

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 10 1x

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Description

This Keto Lemon Bread is a low-carb, gluten-free treat that’s bursting with bright, zesty lemon flavor. Made with almond flour and a touch of yogurt or coconut cream for extra moisture, each bite is tender and satisfying. Whether you’re following a keto diet or just looking for a healthy treat, this bread is a perfect option for breakfast, snack, or dessert.

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Ingredients

Scale 1x2x3x

2 cups almond flour (for nut-free, use Vegan Lemon Bread)
1/3 cup granulated sweetener (I recommend Lakanto for sugar-free)
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

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Instructions

Preheat oven to 325°F. Grease a 9×5 loaf pan or line it with parchment paper.
In a large bowl, stir all ingredients together until smooth and fully combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the keto lemon bread to cool completely before gently loosening the sides with a knife and removing it from the pan.
For storage, the bread can be loosely covered and left out overnight, refrigerated for up to 5 days, or frozen for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 50 minutes

Nutrition

• Calories: 150