Keto Lemon Bread Recipe: A Healthy, Sugar-Free Delight

Why You’ll Love This Recipe

If you’re on a keto diet or simply looking for a healthier alternative to traditional baked goods, this keto lemon bread is a must-try. Not only is it sugar-free and low-carb, but it also packs in a burst of fresh lemon flavor that makes every bite refreshing and delightful. The combination of almond flour and yogurt or coconut cream creates a moist texture, making it perfect for breakfast or as a mid-day snack. This bread is a great option for those seeking a naturally sweet and satisfying dessert that fits within a healthy eating plan.

Ingredients

• 2 cups almond flour

• 1/3 cup granulated sweetener (for sugar free, I like 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 325°F (165°C). Grease a 9×5 loaf pan or line it with parchment paper.

2. In a large bowl, combine the almond flour, granulated sweetener, baking powder, and salt.

3. Add the yogurt (or coconut cream), lemon juice, eggs (or flax eggs), and lemon zest to the dry ingredients. Stir everything together until smooth and well combined.

4. Pour the batter into the prepared loaf pan and smooth the top.

5. Bake the bread in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.

6. Allow the bread to cool completely before removing it from the pan to avoid breaking. The bread is moist, so be gentle.

7. Once cooled, slice and enjoy!

Servings and Timing

• Yield: 10-12 slices

• Cook Time: 50 minutes

• Total Time: 50 minutes

Variations

• Vegan Option: Use flax eggs instead of regular eggs for a completely vegan recipe.

• Coconut Flour: If you don’t have almond flour, you can try using coconut flour. However, coconut flour is more absorbent, so you’ll need to adjust the amount.

• Sweetener Variations: You can swap out Lakanto for your preferred sweetener, such as erythritol or stevia, depending on your taste preferences.

Storage/Reheating

• Storage: Store any leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the bread for up to 5 days.

• Freezing: If you want to keep it for an extended period, slice the bread and freeze it. It will stay fresh for up to 2 months. Just be sure to wrap it tightly to prevent freezer burn.

• Reheating: You can easily reheat slices in the microwave for a few seconds or in the oven at 300°F for 5-10 minutes, depending on the thickness of the slices.

FAQs

1. Can I use a different type of flour in this recipe?

You can use coconut flour as an alternative, but you will need to adjust the amount since it absorbs more moisture than almond flour. You may need to reduce the amount of flour and increase the liquid ingredients.

2. Can I make this recipe dairy-free?

Yes! Simply use coconut cream instead of yogurt to make it completely dairy-free.

3. How can I make this bread sweeter?

If you prefer a sweeter bread, you can increase the amount of sweetener in the recipe to your liking.

4. Can I make this bread in a different-sized pan?

Yes, but the cooking time may vary depending on the size of the pan. If you use a smaller pan, the bread may need a longer bake time; if you use a larger pan, it may bake faster, so keep an eye on it.

5. Can I freeze this keto lemon bread?

Yes, you can freeze it for up to 2 months. Just make sure it is wrapped tightly in plastic wrap or aluminum foil before freezing.

6. How can I ensure the bread doesn’t break when removing it from the pan?

To prevent the bread from breaking, let it cool completely before attempting to remove it from the pan. The bread is very moist, and allowing it to cool helps it set properly.

7. Can I add poppy seeds to this bread?

Absolutely! Adding poppy seeds will not only enhance the flavor but also add a nice texture to the bread. You can add about 2 tablespoons to the batter.

8. Can I use lemon extract instead of fresh lemon juice?

While lemon extract can add a lemony flavor, fresh lemon juice and zest provide a more vibrant taste and moisture. If you do use lemon extract, reduce the amount of lemon juice accordingly.

9. Can I make this bread without eggs?

Yes, you can substitute flax eggs for regular eggs to make this recipe egg-free. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2 tablespoons of water and let it sit for a few minutes until it thickens.

10. Can I top this bread with icing?

Yes, you can make a keto-friendly glaze or icing by mixing powdered sweetener with a little lemon juice and a splash of almond milk. Drizzle it over the bread for extra sweetness.

Conclusion

This Keto Lemon Bread is the perfect low-carb, sugar-free treat for anyone on a keto or gluten-free diet. It’s easy to make, refreshing with a zesty lemon flavor, and incredibly moist. Whether you’re enjoying it for breakfast, as a snack, or a light dessert, this bread is sure to become a favorite. With simple ingredients and plenty of options for customization, it’s a versatile recipe that you’ll come back to time and time again!

Print