Keto Lemon Bread Recipe
Introduction
This Keto Lemon Bread is a moist, tender treat bursting with bright lemon flavor. Perfect for those following a low-carb lifestyle, it uses almond flour and a sugar-free sweetener to keep it keto-friendly without sacrificing taste. Enjoy it as a delightful snack or a sweet breakfast option.
Ingredients
- 2 cups almond flour
- 1/3 cup granulated sweetener (for sugar free, such as 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
- 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 all the ingredients until the batter is smooth and well combined.
- Step 3: Pour the batter into the prepared loaf pan and smooth the top.
- Step 4: Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Step 5: Allow the lemon bread to cool completely in the pan. Once cooled, run a knife around the edges and gently remove the loaf to prevent breaking, as it is very moist and soft.
Tips & Variations
- Be sure to include the lemon zest for the best lemon flavor—it really brightens up the bread.
- You can substitute plain yogurt with coconut cream to make the bread dairy-free.
- For flax eggs, mix 3 tablespoons ground flaxseed with 9 tablespoons water and let it sit for 5 minutes before adding.
- Add a handful of chopped nuts or sugar-free chocolate chips for a fun twist.
Storage
This lemon bread can be loosely covered and left out overnight. For longer storage, refrigerate leftovers for up to 5 days or slice and freeze for up to 2 months. Reheat slices gently if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of a sugar-free sweetener?
Yes, you can substitute regular granulated sugar if you are not strictly following keto, but keep in mind it will increase the carb content.
What is the best way to make flax eggs?
To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let it sit for about 5 minutes until it thickens, then use as a replacement for eggs in the recipe.
PrintKeto Lemon Bread Recipe
This Keto Lemon Bread is a moist, soft, and flavorful low-carb bread made with almond flour, sweetened naturally with a granulated sweetener. It’s perfect for those following a ketogenic lifestyle or anyone looking for a delicious gluten-free lemon bread alternative. The bread is lightly tangy from lemon juice and zest and makes a delightful snack or breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Gluten Free
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/3 cup granulated sweetener (such as Lakanto for sugar-free)
- 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 alternative)
- 1 tbsp lemon zest
Instructions
- Prepare the loaf pan: Grease a 9×5 inch loaf pan thoroughly or line it with parchment paper to prevent sticking during baking.
- Preheat the oven: Set your oven to 325°F (163°C) to get it ready for baking the bread.
- Mix ingredients: In a large bowl, stir together the almond flour, granulated sweetener, baking powder, and salt until combined. Then add the yogurt or coconut cream, lemon juice, eggs (or flax eggs), and lemon zest. Mix everything until the batter is smooth and well incorporated.
- Pour and bake: Pour the batter evenly into the prepared loaf pan. Place it in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool properly: Once baked, let the keto lemon bread cool completely in the pan. Run a knife around the edges to loosen it and gently pop the loaf out to prevent breaking, as the bread is very moist and soft.
- Storage: You can loosely cover and leave the bread out overnight. For longer storage, refrigerate leftovers for up to 5 days or slice and freeze for up to 2 months.
Notes
- Using lemon zest is crucial as it enhances the lemon flavor significantly.
- Flax eggs can be used as an egg substitute to make the bread vegan friendly.
- Ensure the bread cools completely before removing it from the pan to maintain its shape.
- Choose a sugar-free granulated sweetener like Lakanto for a keto-compliant version.
- Yogurt or coconut cream adds moisture; use full-fat versions for best texture.
Keywords: keto lemon bread, low carb bread, sugar free lemon bread, almond flour bread, gluten free lemon bread, keto baking
