Description

This dense yet tender Low-Carb Keto Lemon Bread bursts with fresh citrus flavor, making it a satisfying treat for breakfast, snack, or dessert. Made without coconut flour and entirely dairy-free, this easy loaf delivers moist crumb and vibrant lemony zing while remaining low-carb and keto-friendly. Perfect for meal prep or sharing, each soft slice will brighten your day.

Ingredients

Scale

Dry Ingredients

2 cups almond flour
1/3 cup granulated sweetener (such as erythritol or stevia blend)
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

2/3 cup plain dairy-free yogurt or coconut cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
3 eggs (or flax eggs for vegan option)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven & Prepare Pan: Set your oven to 325°F (165°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal after baking.
Mix Dry Ingredients: In a large mixing bowl, combine almond flour, granulated sweetener, baking powder, and salt. Whisk together until evenly blended and free of clumps.
Add Wet Ingredients: Stir in the dairy-free yogurt or coconut cream, fresh lemon juice, lemon zest, and eggs (or flax eggs), mixing until the batter is smooth and well incorporated.
Transfer to Pan: Pour the batter into the prepared loaf pan. Use a spatula to smooth the surface, ensuring even thickness for consistent baking.
Bake: Place the pan in the preheated oven and bake for about 50 minutes. The bread is done when the center is just set and a toothpick or skewer inserted in the middle comes out clean.
Cool Completely: Let the lemon bread cool fully in the pan to help it set and prevent crumbling when slicing. Once cool, gently run a knife around the edges and remove the loaf from the pan.
Serve or Store: Slice and enjoy immediately. For storage, keep the bread in an airtight container at room temperature overnight, in the fridge for up to 5 days, or freeze for up to 2 months.

Notes

To make vegan, substitute flax eggs for regular eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
For more lemon flavor, increase the zest or add a teaspoon of lemon extract.
If you desire a sweet glaze, mix powdered erythritol with a bit of lemon juice and drizzle over the cooled loaf.
Let the loaf cool completely before slicing for clean, uniform pieces.
Stored slices can be gently reheated in a toaster oven for best texture.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 108
Sugar: <1g
Sodium: 160mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 3g
Cholesterol: 38mg