Keto Lemon Bread – Moist, Tangy & Low Carb

There’s something special about baking Keto Lemon Bread—the vibrant citrus aroma, the tender crumb, and the satisfaction of knowing it’s both delicious and low in carbs. Inspired by my grandmother’s classic lemon loaf, this version fits perfectly into a ketogenic lifestyle without sacrificing flavor.

This Keto Lemon Bread brings all the zesty flavor and moist texture of traditional lemon loaf without the guilt. It’s made with wholesome low-carb ingredients, perfect for a light summer brunch or a cozy winter treat with tea.

Why You’ll Love This Keto Lemon Bread

• Bursting with Lemon Flavor: Fresh lemon juice and zest for an authentic citrus punch.

• Low in Carbs, Big on Taste: Only 3g net carbs per slice.

• Great All Year: Refreshing enough for summer, comforting enough for winter.

• Easy to Bake: No mixer required—just a bowl and a whisk.

Ingredients (4 Servings)

Dry Ingredients:

• 1 cup almond flour

• 1/4 cup coconut flour

• 2 tbsp flaxseed meal

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp sea salt

Wet Ingredients:

• 3 large eggs

• 1/4 cup unsweetened almond milk

• 1/4 cup melted coconut oil or butter

• 1/3 cup erythritol or monk fruit sweetener

• 1/4 cup fresh lemon juice

• Zest of 1 lemon

• 1 tsp vanilla extract

• 1/2 tsp lemon extract (optional)

Lemon Glaze (Optional):

• 1/4 cup powdered erythritol

• 1 tbsp lemon juice

• 1 tsp almond milk (as needed for consistency)

Tools You’ll Need

• Mixing bowls

• Whisk or hand mixer

• 8×4-inch loaf pan

• Parchment paper

• Zester or microplane

• Cooling rack

How to Make Keto Lemon Bread

Step 1: Prep Oven & Pan

Preheat oven to 350°F (175°C). Line loaf pan with parchment or lightly grease.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk almond flour, coconut flour, flaxseed, baking powder, baking soda, and salt.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk eggs, sweetener, lemon juice, zest, almond milk, coconut oil, vanilla, and lemon extract.

Step 4: Make the Batter

Pour wet mixture into the dry ingredients. Stir just until combined—don’t overmix.

Step 5: Bake the Bread

Pour batter into loaf pan. Smooth the top with a spatula. Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Glaze

Let the bread cool in the pan for 10 minutes, then move to a wire rack. Once cool, drizzle with glaze if desired.

Nutritional Info (Per Serving)

• Calories: 200

• Net Carbs: 3g

• Fat: 18g

• Protein: 6g

• Fiber: 4g

• Sugar: 0g

Tips for the Perfect Keto Lemon Bread

• Don’t skip the zest! It adds the most intense lemon flavor.

• Use room temperature eggs for better batter consistency.

• Avoid overbaking to maintain moisture.

Fun Variations

• Lemon Blueberry Bread: Fold in 1/4 cup fresh or frozen blueberries.

• Lemon Poppy Seed: Add 1 tbsp poppy seeds to the dry mix.

• Coconut Lemon Loaf: Swap almond milk for canned coconut milk for a tropical twist.

Serving Ideas

• With whipped cream and berries

• Toasted and buttered with tea

• With Greek yogurt and chia jam

• As a base for a keto trifle dessert

Storage & Freezing

• Store in an airtight container at room temp for 2–3 days.

• Refrigerate for up to 7 days.

• Freeze slices individually for up to 1 month.

Reader Favorites & Feedback

Have you tried this Keto Lemon Bread? I’d love to see your loaf! Tag me @SarahsRusticKitchen on Instagram or leave a comment with your favorite variation!

Keto Lemon Bread – Moist, Tangy & Low Carb

---

• Author: Helen Bittner
• Total Time: 1 hour
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

This Keto Lemon Bread is soft, moist, and bursting with real lemon flavor. A perfect low-carb treat with just 3g net carbs per serving and a bright, tangy glaze.

---

Ingredients

Dry Ingredients:
– 1 cup almond flour
– 1/4 cup coconut flour
– 2 tbsp flaxseed meal
– 1 tsp baking powder
– 1/4 tsp baking soda
– 1/4 tsp salt

Wet Ingredients:
– 3 large eggs
– 1/4 cup almond milk
– 1/4 cup coconut oil or butter, melted
– 1/3 cup erythritol or monk fruit sweetener
– 1/4 cup fresh lemon juice
– Zest of 1 lemon
– 1 tsp vanilla extract
– 1/2 tsp lemon extract (optional)

Glaze (optional):
– 1/4 cup powdered erythritol
– 1 tbsp lemon juice
– 1 tsp almond milk (as needed)

---

Instructions

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment.
2. In a bowl, mix almond flour, coconut flour, flaxseed, baking powder, soda, and salt.
3. In a second bowl, whisk eggs, almond milk, sweetener, lemon juice and zest, oil, vanilla, and lemon extract.
4. Combine wet and dry ingredients. Do not overmix.
5. Pour into loaf pan and smooth the top.
6. Bake for 40–45 minutes or until a toothpick comes out clean.
7. Cool 10 minutes in pan, then transfer to a wire rack.
8. Mix glaze ingredients and drizzle over cooled loaf.

Notes

For a lemonier loaf, increase zest or use lemon extract.
– Use butter for a richer flavor, or coconut oil for dairy-free.
– Optional: add blueberries or poppy seeds.
– Store in the fridge for up to 7 days or freeze in slices.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Bread, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/4 loaf)
• Calories: 200
• Sugar: <1g
• Sodium: 190mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 95mg

Keywords: keto lemon bread, low carb lemon loaf, keto dessert, gluten free lemon cake