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 224g finely ground almond flour
- 1/2 cup 96g keto sweetener (1:1 sugar replacement)
- 2 tsp baking powder
- 1/2 tsp xanthan gum optional
- 1/4 tsp salt
- Wet Ingredients
- 1/2 cup 113g unsalted butter, melted and cooled
- 3 large eggs room temperature
- 1/2 cup 120g full-fat sour cream (or Greek yogurt)
- 1.5 –2 tbsp lemon zest from 2–3 lemons
- 1/4 cup 60ml fresh lemon juice
- 1 tsp vanilla extract
- Optional Glaze
- 1/2 cup 60g powdered keto sweetener
- 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
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.
