When my best friend invited me to her birthday brunch, I knew there’d be plenty of mimosas and sugar-loaded pastries—temptations that don’t play nice with my low-carb goals. But instead of stressing, I offered to bring a dish. Something citrusy, celebratory, and keto-approved.
I spent the night before experimenting in the kitchen, determined to make a dessert that could stand tall next to the fluffy muffins and cream-filled danishes. A bright, zesty lemon bread—sweet, tender, and unapologetically bold in flavor. Keeping it low-carb, without sacrificing the sunny taste that lemon lovers crave.
I tested almond flour ratios, adjusted sweetness levels, and even tweaked the amount of lemon zest twice to strike that perfect balance. The moment the loaf came out of the oven, the entire kitchen smelled like a citrus grove after the rain. It was soft but structured, the golden edges slightly crisp, and the middle moist and melt-in-your-mouth tender.
At the brunch, someone actually mistook it for a classic lemon pound cake. Even the non-keto folks went in for seconds.Hosting a brunch, prepping some sweet snacks for the week, or simply craving a burst of lemony joy—this Keto Lemon Bread fits right in.
Short Description
This Keto Lemon Bread is bright, moist, and full of fresh citrus flavor—all without the sugar spike. It’s a delicious low-carb treat that’s perfect for brunches, snacks, or anytime cravings.
Key Ingredients
- 1½ cups almond flour
- ¼ cup coconut flour
- ½ cup erythritol (or your preferred keto sweetener)
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ⅓ cup melted coconut oil
- ⅓ cup unsweetened almond milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Optional Glaze:
- ¼ cup powdered erythritol
- 1 tbsp lemon juice
Tools Needed
- Mixing bowls (2)
- Whisk and spatula
- Loaf pan (8×4 or 9×5 inch)
- Parchment paper
- Zester or fine grater
- Toothpick (for doneness check)
Cooking Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, making sure the edges hang over for easy lifting later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt. Make sure there are no lumps, especially in the coconut flour.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the eggs, melted coconut oil (cooled slightly), unsweetened almond milk, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and emulsified.
Step 4: Combine & Bake
Pour the wet mixture into the dry ingredients and stir until a thick, smooth batter forms. It will be slightly dense—that’s normal. Transfer the batter to your prepared loaf pan and smooth out the top with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and springy.
Step 5: Glaze & Serve
Let the bread cool completely in the pan before lifting it out. While cooling, whisk together the powdered erythritol and lemon juice to make the glaze. Once the loaf is cool, drizzle glaze over the top and let it set before slicing.
Why You’ll Love This Recipe
– Bursting with real lemon flavor
– Moist, tender crumb without any gluten
– Low-carb, sugar-free, and keto-friendly
– Great for brunch, gifting, or snacking
– Simple, pantry-friendly ingredients
– Easily customizable with add-ins or toppings
Mistakes to Avoid & Solutions
1. Using too much lemon juice
Problem: Can make the batter too wet and throw off the texture.
Solution: Stick to 2 tablespoons, and rely on zest for extra lemon flavor.
2. Skipping parchment paper
Problem: The bread may stick and fall apart when removing from the pan.
Solution: Always line the pan with parchment paper, leaving overhang.
3. Not cooling before glazing
Problem: Warm bread will melt the glaze and make it runny.
Solution: Let the loaf cool completely before drizzling.
4. Using granular sweetener for the glaze
Problem: The glaze will be gritty.
Solution: Use powdered erythritol for a smooth finish.
5. Overmixing the batter
Problem: Can make the bread dense or tough.
Solution: Mix until just combined—don’t overwork it.
Serving and Pairing Suggestions
– Slice and serve with a cup of herbal tea or keto-friendly coffee
– Top with whipped coconut cream for a dessert-like finish
– Great on a brunch board with berries and savory items
– Serve plated with lemon wedges and fresh mint
– Ideal for buffet-style gatherings or holiday brunches
Storage and Reheating Tips
Refrigerator: Store slices in an airtight container for up to 5 days.
Freezer: Wrap individual slices in parchment and freeze in a zip-top bag for up to 2 months.
Reheating: Warm in the microwave for 10–15 seconds or in a toaster oven at 300°F for 5 minutes to restore texture.
Avoid: Don’t glaze before freezing—add it after thawing.
FAQs
1. Can I use only almond flour?
No, almond flour alone will make the bread too soft. The coconut flour balances moisture and structure.
2. What’s the best sweetener to use?
Erythritol works great, but you can also use monk fruit or a blend like Swerve. Make sure it’s keto-approved and non-liquid.
3. How do I make this dairy-free?
This recipe is already dairy-free thanks to almond milk and coconut oil!
4. Can I double the recipe?
Yes, just use two loaf pans or one larger one and adjust baking time. It may take 50–60 minutes for larger batches.
5. Why did my loaf sink in the middle?
This can happen if the loaf is underbaked or if the oven temperature fluctuated. Always check with a toothpick and avoid opening the oven too early.
Tips & Tricks
– Add a pinch of turmeric for a sunny yellow hue (it won’t affect flavor)
– Use room-temperature eggs to help the batter emulsify better
– Zest the lemon before juicing—it’s easier
– For extra lemon punch, add ½ tsp lemon extract
– Let the bread rest before slicing to avoid crumbling
Recipe Variations
1. Blueberry Lemon Bread
Add ½ cup fresh blueberries to the batter.
Toss in 1 tsp coconut flour before folding into the batter to prevent sinking.
Bake the same way, but check for doneness at 40 minutes.
2. Lemon Poppy Seed Bread
Add 1 tbsp poppy seeds to the dry ingredients.
Optional: top with thin lemon slices before baking.
3. Coconut Lemon Bread
Replace ¼ cup almond milk with canned coconut milk.
Add 2 tbsp shredded unsweetened coconut to the batter.
4. Lavender Lemon Bread
Add ½ tsp food-grade dried lavender (ground) to the dry ingredients.
Use with caution—a little goes a long way!
Final Thoughts
Keto Lemon Bread turned out to be the perfect birthday brunch surprise—not just because it was low-carb, but because it tasted indulgent without compromise. It’s proof that you don’t need flour or sugar to create something moist, fragrant, and crowd-pleasing.
The bright citrus aroma, the golden crust, the tender crumb—it checks every box. Plus, it’s one of those recipes you can play around with. Add berries, toss in some herbs, or tweak the glaze. There’s room for creativity here, without sacrificing ease or flavor. Try this recipe!
Keto Lemon Bread
Print ThisIngredients
- 1½ cups almond flour
- ¼ cup coconut flour
- ½ cup erythritol (or your preferred keto sweetener)
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ⅓ cup melted coconut oil
- ⅓ cup unsweetened almond milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Optional Glaze:
- ¼ cup powdered erythritol
- 1 tbsp lemon juice
Instructions
Step 1. Preheat & Prep:
Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
Step2. Mix Dry Ingredients:
Whisk together almond flour, coconut flour, erythritol, baking powder, and salt in a large bowl.
Step3. Mix Wet Ingredients:
In another bowl, whisk eggs, melted coconut oil, almond milk, lemon juice, lemon zest, and vanilla until smooth.
Step4. Combine & Bake:
Stir wet mixture into dry to form a thick batter. Pour into the loaf pan and bake for 35–40 minutes, until golden and a toothpick comes out clean.
Step5. Glaze & Serve:
Cool completely, then drizzle with a lemon glaze made from powdered erythritol and lemon juice. Let it set before slicing.
