Delicious Keto Lemon Bread

This sweet keto lemon bread recipe makes a perfect healthy breakfast or sugar free dessert. It combines bright lemon flavor with a moist texture that never feels heavy. Whether you need a quick treat or something to start the day on a light note, this bread hits the spot every time.

I first baked this lemon bread on a cozy weekend morning and was surprised by how tender and flavorful it was without any refined sugar. Since then, it has become a staple when I want something fresh and bright but still ketofriendly.

Ingredients

• Almond flour: Two cups for a nutty and gluten free base. Choose finely ground almond flour for best texture
• Granulated sweetener: One third cup like Lakanto to keep it sugar free but sweet enough make sure it’s a measureformeasure sugar substitute
• Baking powder: One tablespoon to help the bread rise and stay fluffy
• Salt: Half a teaspoon to balance flavors and enhance sweetness
• Plain yogurt: Two thirds cup or use coconut cream for a dairy free option; this provides moisture and richness
• Lemon juice: Quarter cup fresh to add brightness and acidity that defines the lemon flavor
• Eggs: Three eggs or use flax eggs for a vegan substitute; eggs bind everything together
• Lemon zest: One tablespoon which adds a concentrated citrus aroma and flavor; zest fresh from unwaxed lemons is best

Instructions

Preheat the Oven and Prepare the Pan:

Grease a 9 by 5 inch loaf pan or line it carefully with parchment paper to prevent sticking. Set the oven to 325 degrees Fahrenheit to heat up.

Combine Dry Ingredients:

Measure out almond flour, granulated sweetener, baking powder, and salt. Stir these together in a bowl until evenly distributed to ensure the bread rises uniformly.

Mix Wet Ingredients:

In another bowl, whisk eggs until frothy. Add plain yogurt or coconut cream, lemon juice, and lemon zest. Stir to combine well, ensuring the lemon zest is evenly dispersed.

Incorporate Wet and Dry Mixtures:

Pour the wet ingredients into the dry mix and stir gently but thoroughly until the batter is smooth and uniform without lumps. Take care not to overmix as this can affect texture.

Pour and Bake:

Transfer the batter to the prepared loaf pan, smoothing the top lightly with a spatula. Place in the oven and bake for 50 minutes. Check with a toothpick near the end to ensure it comes out clean.

Cool Before Removing:

Allow the lemon bread to cool completely in the pan. When cool, run a knife gently around the edges to loosen the loaf. Carefully pop it out to avoid breakage as the bread is very moist and soft.

Store Leftovers:

You can cover the bread loosely and leave it out overnight, refrigerate for up to 5 days, or slice and freeze for up to 2 months to keep it fresh.

My favorite part is always the lemon zest. It gives this bread its signature zing that lifts the dense almond flour and creamy yogurt creating a balance of brightness and richness. I still remember sharing a warm slice with my partner while sipping coffee on a rainy morning and feeling like this simple loaf was pure comfort.

Storage Tips

Keep the bread well wrapped in plastic wrap or in an airtight container to retain moisture when refrigerated. Slice only what you need to avoid drying the loaf. For freezing, wrap slices individually so you can thaw just a few pieces at a time perfect for quick breakfasts.

Ingredient Substitutions

For a nut free variation try a vegan lemon bread recipe that uses oat or coconut flour but note texture will differ as almond flour lends softness. Use flax eggs if avoiding eggs entirely mixing one tablespoon ground flaxseed with three tablespoons of water for each egg and letting it gel before adding. Swap plain yogurt for coconut yogurt to make the bread dairy free without losing creaminess.

Serving Suggestions

Enjoy slices toasted lightly with a smear of butter or cream cheese for an extra indulgent breakfast. It also pairs well with fresh berries or a dollop of whipped coconut cream as a light dessert. Lemon bread cubes can even be used in keto friendly trifle or layered parfaits.

This bright keto lemon bread is tender and full of citrus flavor. Keep slices wrapped for easy grab and go mornings.

Common Questions About Recipes

→ What flour is used in this lemon bread?

Almond flour provides a nutty base and keeps the bread moist and low-carb.

→ Can I substitute yogurt with something else?

Yes, coconut cream is a great dairy-free alternative that also adds moisture.

→ How do I prevent the bread from breaking when slicing?

Let the bread cool completely before running a knife around the sides and removing it from the pan.

→ Is there a natural sweetener used?

A granulated sweetener like Lakanto keeps it sugar-free while maintaining sweetness.

→ How long can leftovers be stored?

Store in the refrigerator for up to 5 days or freeze slices for up to 2 months.