Description
This Keto Lemon Bread is a moist, flavorful low-carb treat perfect for those following a ketogenic lifestyle. Made with almond and coconut flours, erythritol sweetener, and fresh lemon zest and juice, this bread delivers a bright citrus flavor without the carbs. A light lemon glaze on top adds a sweet, tangy finish. Ideal for breakfast, snacks, or dessert, this easy-to-make loaf is baked to perfection with a tender crumb and delightful lemon aroma.
Ingredients
Scale
Dry 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
Wet Ingredients
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon vanilla extract
Glaze
- 1/4 cup powdered erythritol
- 1-2 tablespoons lemon juice
Instructions
- Prepare the pan. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it thoroughly to ensure the bread doesn’t stick.
- Mix dry ingredients. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until evenly combined, creating a uniform base for the batter.
- Mix wet ingredients. In a separate bowl, beat the eggs, then whisk in the melted unsalted butter, unsweetened almond milk, lemon zest, lemon juice, and vanilla extract until smooth and fully integrated.
- Combine wet and dry. Pour the wet mixture into the bowl with the dry ingredients and stir gently but thoroughly until the batter is smooth, thick, and homogenous without lumps.
- Pour batter and bake. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for even baking. Place in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread. Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before applying the glaze.
- Prepare and add glaze. Mix powdered erythritol and lemon juice to create a smooth glaze. Drizzle this over the cooled lemon bread evenly for added sweetness and lemony zest.
Notes
- Make sure to fully cool the bread before glazing to prevent the glaze from melting and running off.
- The erythritol can be substituted with other keto-friendly sweeteners, but powdered forms work best for the glaze.
- Store the lemon bread in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- For an extra lemon punch, add more lemon zest or a teaspoon of lemon extract.
