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Keto Lemon Bread

By: Author Jenna Margot

Posted on

Keto Lemon Bread

Hey y'all! If you love bright citrus flavor and tender, bakery-style crumb without the sugar crash, this Keto Lemon Bread is about to be your new favorite. It's moist, zesty, and topped with a tangy lemon glaze—perfect for breakfast, brunch, or a cozy afternoon snack. Let's get cooking!

Prep Time: 15 minutes | Bake Time: 50–60 minutes | Cooling & Glaze: 60 minutes | Total Time: about 2 hours 10 minutes | Yield: 10 slices

Why You'll Love This Keto Lemon Bread

  • Ultra-moist, tender crumb with bright lemon zing in every bite.
  • Truly low-carb and gluten-free thanks to almond flour and a sugar-free sweetener.
  • Easy, one-bowl mixing and pantry-friendly ingredients.
  • Freezes beautifully for make-ahead breakfasts and snacks.
  • A bakery-style lemon glaze ties it all together without the sugar.

Keto Lemon Bread Ingredients

  • 2 cups (224 g) superfine blanched almond flour
  • 2 tablespoon (14 g) coconut flour
  • ¾ cup (150 g) erythritol or monk fruit erythritol blend (granulated)
  • 1 ½ teaspoon (6 g) baking powder
  • ½ teaspoon fine sea salt
  • 4 large eggs, room temperature
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • ½ cup (120 g) full-fat sour cream, room temperature
  • ⅓ cup (80 ml) freshly squeezed lemon juice
  • 2 tablespoon finely grated lemon zest (from 2–3 lemons)
  • 1 teaspoon pure vanilla extract
  • Optional: 1 tablespoon poppy seeds

Lemon Glaze (Sugar-Free)

  • ½ cup (60 g) powdered erythritol (or powdered allulose)
  • 2–3 tablespoon fresh lemon juice (to desired consistency)
  • 1 tablespoon heavy cream
  • 1 teaspoon finely grated lemon zest

How to Make Keto Lemon Bread

Step 1: Prep the Pan & Oven

Preheat the oven to 325°F (165°C). Line a 9x5-inch loaf pan with a parchment sling and lightly grease the sides.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt until evenly combined and lump-free.

Step 3: Whisk Wet Ingredients

In a separate bowl, whisk the eggs until smooth, then whisk in melted butter, sour cream, lemon juice, lemon zest, and vanilla.

Step 4: Combine & Finish the Batter

Pour wet ingredients into dry and stir until just combined; do not overmix. Fold in poppy seeds if using. The batter will be thick and creamy.

Step 5: Bake

Spread batter evenly in the prepared pan. Bake at 325°F (165°C) for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, loosely tent with foil at the 35-minute mark.

Keto Lemon Bread

Step 6: Cool & Glaze

Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a rack (45–60 minutes). Whisk glaze ingredients until smooth. Drizzle over the cooled Keto Lemon Bread and let set 10 minutes before slicing.

Notes & Tips for a Sugar-Free Lemon Loaf

  • Use superfine blanched almond flour for the best tender crumb; coarser grinds can make the loaf grainy.
  • For bigger lemon flavor, zest directly over the bowl so the aromatic oils fall into the batter; see this great guide to zesting citrus.
  • Erythritol can crystallize slightly in glazes; using powdered sweetener helps. Learn more about erythritol in this evidence-based overview.

Variations: Low-Carb Lemon Loaf Twists

  • Lemon-Blueberry: Fold in ¾ cup fresh blueberries (pat dry). Add 5–7 minutes to bake time if needed.
  • Lemon Poppy Seed: Increase poppy seeds to 1 ½ tablespoon and add ½ teaspoon almond extract.
  • Coconut Lemon: Replace 2 tablespoon sour cream with coconut cream and sprinkle toasted unsweetened coconut on top after glazing.

Required Equipment

  • 9x5-inch loaf pan
  • Parchment paper and nonstick spray
  • Large mixing bowl and whisk
  • Microplane or fine grater for lemon zest
  • Juicer (hand or electric)
  • Rubber spatula
  • Kitchen scale (recommended for accuracy)
  • Instant-read thermometer (optional)

Storage & Make-Ahead

  • Room Temperature: Store the glazed loaf in an airtight container up to 3 days.
  • Refrigerator: Keeps 5 days; bring slices to room temp for best texture.
  • Freezer: Wrap unglazed slices individually and freeze up to 3 months. Thaw overnight in the fridge, then glaze just before serving.

Serving Ideas

  • Serve warm with a dollop of lightly sweetened keto whipped cream and extra lemon zest.
  • Pair a slice with hot tea or an iced coffee for a bright pick-me-up.
  • Add fresh raspberries or blackberries for a pop of color and tart contrast.

Pro Tips for Perfect Low-Carb Lemon Bread

  • Room-temperature eggs and sour cream help the batter emulsify for a smoother crumb.
  • Doneness cue: quick breads are typically done around 200–205°F in the center; verify with an instant-read thermometer (see ThermoWorks’ temperature guide).
  • Let the loaf cool completely before glazing to prevent a runny glaze and ensure clean slices.

Keto Lemon Bread FAQ

Can I use only coconut flour?
Coconut flour is far more absorbent than almond flour, so you cannot swap 1:1. This recipe relies on almond flour for structure and tenderness; using only coconut flour would make it dry and crumbly.

Can I make this dairy-free?
Yes. Replace butter with ½ cup light-tasting olive oil or avocado oil, and swap sour cream for ½ cup full-fat coconut cream. Texture will be slightly different but still moist and tender.

Which sweetener works best?
Erythritol blends keep it classic and lightly crisp on the edges; allulose gives a softer crumb and browns more. Use powdered sweetener for the glaze to avoid grittiness.