Keto Lemon Bread
This moist, zesty keto lemon bread is packed with bright citrus flavor and made with almond flour, making it perfect for low-carb and ketogenic diets. Easy to prepare and ideal for breakfast, snacks, or dessert.
Ingredients
- Dry Ingredients
- 2 cups finely ground almond flour 224 g
- 1/2 cup keto sweetener (1:1 sugar replacement) 96 g
- 2 tsp baking powder
- 1/2 tsp xanthan gum optional
- 1/4 tsp salt
- Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled 113 g
- 3 large eggs room temperature
- 1/2 cup full-fat sour cream (or Greek yogurt) 120 g
- 1.5-2 tbsp lemon zest from 2–3 lemons
- 1/4 cup fresh lemon juice 60 ml
- 1 tsp vanilla extract
- Optional Glaze
- 1/2 cup powdered keto sweetener 60 g
- 1-2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together almond flour, keto sweetener, baking powder, xanthan gum, and salt until well combined.
- Combine wet ingredients: In a medium bowl, whisk melted butter, eggs, sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
- Make the batter: Pour the wet ingredients into the dry mixture. Fold gently with a spatula until just combined. Do not overmix.
- Bake: Transfer batter to the loaf pan. Smooth the top. Bake 45–60 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool: Let cool in pan for 15 minutes. Then lift out and cool completely on a wire rack.
- Glaze (optional): Whisk powdered sweetener and lemon juice until smooth. Drizzle over the cooled loaf.
Notes
Why the carb numbers do not subtract cleanly. The total carbohydrate above includes the sugar-free sweetener, because that is how it is declared on the packet. Erythritol and allulose pass through without being metabolized, so they come back out again in the net carb figure — which is why total carbs minus fiber does not land on the net carbs shown.
For dairy-free: Use coconut oil instead of butter and full-fat coconut cream instead of sour cream.
Don't overbake – keto bread continues to cook from residual heat.
Almond flour should be spooned and leveled for accuracy.
Store covered at room temperature for 2 days, refrigerated for up to 7 days, or freeze for 3 months.
For muffins: Divide batter into 12 muffin cups and bake 20–25 minutes.