Enjoy a refreshing twist on almond flour bread with zesty lemon infusion perfect for breakfast or dessert. This moist, tender loaf dazzles with lemon zest blended into a nourishing almond flour base. Ideal for lovers of Simple Almond Flour Bread and Easy Lemon Quick Bread, it promises a delightful treat without compromising on flavor.

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I recently tried making this Keto Lemon Bread and have to say it turned out really good. I used 2 cups almond flour and 1/4 cup coconut flour which gives it a dense, moist texture similar to a lemon cake with almond flour.

The recipe also calls for 4 large eggs at room temp and 1/2 cup erythritol, keeping the sugars low yet letting the natural flavors shine through. I added 1/2 cup unsalted butter, melted smooth, along with 1/4 cup fresh lemon juice and zest of 2 lemons to give it that tangy twist.

A little 1/2 tsp baking soda and 1/4 tsp salt help the loaf rise while 1 tsp vanilla extract deepens the flavor. This Keto Lemon Bread is a quick and healthy alternative that reminds me of traditional almond flour lemon loaves and even some glutenfri baking recipes I’ve come across.

It’s a simple way to enjoy a sugar free dessert or substantial breakfast with a nutritional boost.

Why I Like this Recipe

I like this recipe so much because:

1. I really love how the lemon flavor comes through so bright and zesty—it makes every bite feel fresh and fun.
2. I’m all about keeping things healthy, so having a keto, sugar free option that still tastes amazing is a huge win for me.
3. I appreciate that it’s pretty simple to make, even when I mess up the instructions some days, and it always turns out moist and delicious.
4. Plus, the unique mix of almond and coconut flours gives it a cool texture that reminds me of lemon pound cake, which makes it extra special.

You gotta try this keto lemon bread, cause it’s sweet and moist and works great as either a healthy breakfast or a sugar free dessert. It kinda tastes like lemon pound cake and is super easy to whip up even when you’re not in the best mood. Trust me, its flavor and texture make it totally worth it even on those hectic days.

Ingredients

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High in protein and healthy fats providing fiber and great texture for keto lemon bread.
Offers high fiber and low net carbs its perfect for baking with a nutty flavor.
Provide protein and help bind ingredients together giving structure and richness to the bread.
A keto friendly sweetener that adds delight without raising blood sugar levels.
Imparts a tangy sourness along with vitamin C boost for a refreshing flavor.
Adds moisture and richness while binding flavors together making the crumb soft and tender.

Ingredient Quantities

2 cups almond flour

1/4 cup coconut flour

1/2 tsp baking soda

1/4 tsp salt

4 large eggs, at room temp

1/2 cup erythritol (or your fav keto sweetener)

1/2 cup unsalted butter, melted

1/4 cup fresh lemon juice

Zest of 2 lemons

1 tsp vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease a loaf pan or line it with parchment paper.

2. In a large bowl, whisk the eggs with the erythritol until they look nicely combined. Then stir in the melted butter, fresh lemon juice, and vanilla extract.

3. In another bowl, mix together the almond flour, coconut flour, baking soda, salt, and the lemon zest.

4. Slowly fold the dry ingredients into the wet mix. Be careful not to overmix or the texture might get a bit tough.

5. Pour the batter into your prepared loaf pan and smooth out the top with a spatula.

6. Bake for about 45 to 50 minutes until the center is set and a toothpick inserted in the middle comes out clean.

7. Remove from the oven and let it cool in the pan for around 15 minutes before transferring to a wire rack.

8. Allow the bread to cool completely as this helps it firm up and slice easier.

9. Once cooled, slice the lemon bread evenly. It makes a great breakfast treat or a sugar free dessert.

10. Store any leftovers in an airtight container in the fridge for up to 5 days, and enjoy your sweet and moist keto lemon bread!

Equipment Needed

1. Oven (preheated to 350°F)
2. Loaf pan (or a pan lined with parchment paper)
3. Large mixing bowl (to whisk eggs and erythritol)
4. Medium bowl (for combining almond flour, coconut flour, baking soda, salt, and lemon zest)
5. Whisk (for mixing eggs and sweetener)
6. Measuring cups and spoons (for all ingredients)
7. Spatula (for folding and smoothing the batter)
8. Toothpick (to test if the center is set)
9. Cooling wire rack (for cooling the bread properly)
10. Zester or fine grater (to zest the lemons)

FAQ

Q: Can i use another sweetener if I don't have erythritol?

A: Yup, you can use other keto friendly sweeteners like stevia or monk fruit sweetener, but the taste might turn out a bit different.

Q: Do i really have to use almond and coconut flour together?

A: For best texture and flavor its recomended, but if you only have one type you can experiment, just be prepared for a slightly different result.

Q: Should the eggs be at room temp?

A: Yes, using room temp eggs helps the batter mix smoother and results in a better rise in your bread.

Q: How can i tell when the bread is ready?

A: The best way is to check with a toothpick. If it comes out clean or with a few crumbs, its done. If not, give it a few more minutes.

Q: Can i add any extra ingredients like lemon zest or additional spices?

A: Absolutely, if you love an extra burst of lemon flavor, feel free to add more zest or even a pinch of ginger. Just keep in mind it might alter the overall taste a bit.

Keto Lemon Bread Recipe Substitutions and Variations

Almond Flour: You can try using almond meal instead if you cant find almond flour. It works pretty well, but the texture might be a bit heavier.
Coconut Flour: If you’re short on coconut flour, you can swap it with extra almond flour. Just be sure to add a bit of extra moisture since coconut flour soaks up more liquid.
Baking Soda: If baking soda is unavailable you could use baking powder instead in about twice the amount. Just keep in mind that this might slightly alter the rise.
Erythritol: In case you dont have erythritol, you can opt for monk fruit sweetener or stevia. Use similar sweetness amounts which work well with keto recipes.
Unsalted Butter: If you need a butter alternative try melted coconut oil or ghee. They both add a different flavor but can work really well in this recipe.

Pro Tips

1. When youre mixing the dry and wet, fold the ingredients together really gently so you dont overmix and end up with a tough texture
2. Make sure your eggs and butter are at room temperature before you start, this helps them combine more smoothly and makes the final texture better
3. After baking, let the bread cool in the pan for a bit, then move it to a wire rack – that helps it firm up and slice easier
4. If you wanna boost the lemon flavor even more, try adding a little extra zest to the mix, but be careful not to overpower the other flavors

Keto Lemon Bread Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

296

kcal

Equipment: 1. Oven (preheated to 350°F)
2. Loaf pan (or a pan lined with parchment paper)
3. Large mixing bowl (to whisk eggs and erythritol)
4. Medium bowl (for combining almond flour, coconut flour, baking soda, salt, and lemon zest)
5. Whisk (for mixing eggs and sweetener)
6. Measuring cups and spoons (for all ingredients)
7. Spatula (for folding and smoothing the batter)
8. Toothpick (to test if the center is set)
9. Cooling wire rack (for cooling the bread properly)
10. Zester or fine grater (to zest the lemons)

Ingredients

2 cups almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
4 large eggs, at room temp
1/2 cup erythritol (or your fav keto sweetener)
1/2 cup unsalted butter, melted
1/4 cup fresh lemon juice
Zest of 2 lemons
1 tsp vanilla extract

Directions

Preheat your oven to 350°F and grease a loaf pan or line it with parchment paper.
In a large bowl, whisk the eggs with the erythritol until they look nicely combined. Then stir in the melted butter, fresh lemon juice, and vanilla extract.
In another bowl, mix together the almond flour, coconut flour, baking soda, salt, and the lemon zest.
Slowly fold the dry ingredients into the wet mix. Be careful not to overmix or the texture might get a bit tough.
Pour the batter into your prepared loaf pan and smooth out the top with a spatula.
Bake for about 45 to 50 minutes until the center is set and a toothpick inserted in the middle comes out clean.
Remove from the oven and let it cool in the pan for around 15 minutes before transferring to a wire rack.
Allow the bread to cool completely as this helps it firm up and slice easier.
Once cooled, slice the lemon bread evenly. It makes a great breakfast treat or a sugar free dessert.
Store any leftovers in an airtight container in the fridge for up to 5 days, and enjoy your sweet and moist keto lemon bread!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.