Keto Lemon Bread

Keto dessert lemon bread slice with lemon zest on a plate

Clara Whitley

A delightful twist on traditional lemon bread that is both low-carb and full of citrus flavor, perfect for any occasion.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 10 slices

Course: Breakfast, Dessert

Cuisine: American, Keto

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

Dry Ingredients

1.5 cups almond flour For a moist base; coconut flour can be substituted, but texture may vary.
0.5 cups erythritol Or your preferred sweetener; adjust to taste.
1 teaspoon baking powder For that lovely lift.
0.5 teaspoon baking soda To enhance fluffiness.
1 pinch salt To balance the flavors.

Wet Ingredients

3 large eggs Room temperature; helps bind the mixture.
0.25 cups unsweetened Greek yogurt For added moisture; sour cream works too.
0.25 cups melted coconut oil Or unsalted butter for richness.
2 medium lemons Juice and zest of the stars of the show!

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or butter.
In a mixing bowl, combine almond flour, erythritol, baking powder, baking soda, and salt. Stir to blend.
In a separate bowl, whisk together the eggs, Greek yogurt, melted coconut oil (or butter), lemon juice, and lemon zest until smooth.
Pour the wet mixture into the dry ingredients and fold gently until combined. Avoid overmixing.
Pour the batter into the greased loaf pan and spread it evenly.

Baking

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 5gProtein: 5gFat: 12gSaturated Fat: 5gSodium: 150mgFiber: 3gSugar: 1g

Notes

Serve warm with butter or cream cheese, or enjoy with herbal tea. For special occasions, drizzle a lemon glaze made from powdered erythritol and lemon juice over the top.

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