Keto Lemon Bread Recipe: Perfectly Moist & Delicious
This Keto Lemon Bread recipe reminds me of Starbucks glazed lemon bread, but with a fraction of the carbs. When it comes to a healthy lemon loaf that is a simple low-carb dessert or breakfast, you’re not going to want to miss a bite of this low-carb lemon cake!
HOW TO MAKE THIS KETO LEMON BREAD
It took a couple of tries before I perfected this low-carb lemon bread recipe for the keto diet. Experimenting with fewer eggs resulted in dry lemon bread as a dessert and not fit for human consumption. There is a real reason you have to use more eggs when baking with low-carb flours. Unlike fluffy white gluten-filled white flour, keto-friendly flours tend to be drier in nature and more absorbent. So, don’t freak out about the six eggs. I promise they are necessary.
This Keto Lemon Bread recipe turned out amazingly delicious and moist! Make sure to check out all of my easy keto bread recipes.
Is Lemon Keto?
Yes, using lemon juice and zest in a recipe is keto-friendly.
- Eggs –
- Butter –
- Cream cheese
- Heavy whipping cream
- Coconut flour
- Baking powder
- Monkfruit Classic
- Lemon juice
- Monkfruit Powdered
Here are step-by-step instructions with pictures for those that find it helpful. Scroll to the very bottom of the post for the recipe card and complete list of instructions.
Step 1: Preheat oven to 325 and line bread pan with parchment paper. Keto baked goods tend to be quite sticky, so I have found parchment paper a necessity.
Step 3: Beat eggs, Monkfruit Classic, cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined.
Step 2: Melt butter and allow it to cool. Then, add melted butter, coconut flour, lemon zest, and lemon juice to the mixture and beat again until combined. I use a lemon zester like pictured below to make zesting a lemon easier. See the tips below.
TIPS TO ZEST A LEMON
When zesting a lemon for this keto lemon loaf recipe, make sure to skim the lemon’s outside layer; otherwise, you will go too deep, and your zest will be very bitter. You’ll know that you’ve gone too far when you see white underneath the layer of yellow on the lemon. Once you see that, you’ll need to rotate your lemon and start zesting in a new spot. The lemon zest adds incredible lemon flavor.
Need a lemon zester? You can find it here.
Step 4: Bake, then mix up the ingredients for the icing and pour over the top. I prefer to pour the glaze over the keto lemon bread while it is still warm instead of cooled completely; that way, it drips off the sides.
Tip: Keep in mind that baking time can vary since all ovens cook differently. Make sure to watch closely.
Enjoy this delicious low-carb version of lemon bread with a delicious glaze. It pairs perfectly with a hot cup of coffee.
Tips for making this low carb lemon cake
If you don’t want the Keto Lemon Bread to stick to the pan, make sure to line it with parchment paper first. I have found that parchment paper is necessary for keto baking because keto-friendly flours tend to be very sticky.
How does this low-carb lemon loaf taste the next day?
Although delicious straight from the oven, I thought it was even better warmed the next day with a nice cup of coffee for breakfast. This Low Carb Lemon Bread recipe turned out better than I imagined.
MORE KETO-FRIENDLY BREAD RECIPES
If you love our simple low-carb lemon loaf recipe and crave other keto baked goods, then I know you will enjoy checking out all of my family’s favorite recipes in my Keto Recipes Index. Check out all of my Keto Recipes!
- Low Carb Pumpkin Muffins with a Cream Cheese Swirl
- Homemade Keto Blueberry Bread Recipe
- Keto Pumpkin Bread Recipe
Do you love lemon? Here are a few other Keto lemon recipes.
- The Best Ever Keto Lemon Pie
- Lemon Keto Bomb Recipe
- Keto Lemon Poppy Seed MuffinKeto Muffins with Lemon & Blueberries (Only 3g Net Carbs)
Keto Lemon Bread Recipe
- 6 eggs
- 9 tbsp butter, melted and cooled
- 2 tbsp cream cheese, softened
- 1 tsp vanilla
- 2 tbsp heavy whipping cream
- 1/2 cup + 2 tbsp coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 2/3 cup Monkfruit Classic
- 2 zest of 2 lemons (reserve 1 tsp for the glaze)
- 4 tsp fresh lemon juice
For the Glaze
- 2 tbsp Monkfruit Powdered
- 2 tsp fresh lemon juice
- 1 tsp lemon zest
- splash of heavy whipping cream
- Preheat oven to 325 and line bread pan with parchment paper.
- Melt butter and allow it to cool.
- Beat eggs, Monkfruit Classic, cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined.
- Add melted butter, coconut flour, lemon zest, and lemon juice to the mixture and beat again until combined.
- Pour batter into parchment paper-lined bread pan.
- Bake for 55-60 minutes or until the top of the bread is just beginning to brown, and a toothpick inserted in the center comes out clean.
For the Glaze:
- Combine the Monkfruit Powdered, lemon juice, lemon zest, and a splash of heavy whipping cream, then whisk until the glaze is nice and smooth. ,
- Pour glaze over warm bread then use a knife or spatula to spread it out so that it covers the top and drips over the sides.
I just made this and all 3 of my kids ate it! That doesn’t happen very often, especially with low carb foods. The bread is very light and has a refreshing lemon flavor. Thank you for your recipes!
Fantastic! I call that a huge win! You are so very welcome.
I just made this again today for about the 10th time in a year. It has become one of my favorites. It’s a little more work than some, but worth every minute.
Awesome! So glad you loved it!
Love making these into cupcakes. So good.
Perfection. Halved the recipe and baked it for ~45min. THE BEST
Awesome! So glad you loved it.
Wow! This bread was so delicious! Best when chilled, IMO. Though, I could eat this every day! Thank you for posting & sharing.
Awesome. SO glad you enjoyed it.
Made it for the first time today. It is very good and I am a lemon lover . I did add 1/8 tsp of lemon extract extra.
I will definitely make this again! Thank you!
Yummmy! I bet it was delish. Glad you enjoyed it.
This is the best Keto cake I’ve had so far. Can this same recipe be used as a base for other cakes?
It’s worth a try, but I can’t guarantee it would always work as it would depend on what other ingredients you are adding.
One of my favourites!!! Just made this tonight and now I’m in love ❤️
Fantastic, Maryn! I’m so glad you loved it. I appreciate your taking the time to comment and rate the recipe.
Made this last night and it is AMAZING! Thanks so much for all these yummy recipes, it makes it so much easier to stay on track on Keto!
Awesome. So glad you enjoyed it.
Going to make this tomorrow for Easter. I’m wondering if it freezes well?
It does freeze well.
Can I use almond flour instead of coconut flour? Do you know what the exact conversion would be?
Yes, although it’s not a perfect conversion 1/4 coconut flour equals 1 cup almond flour. You use much less coconut flour because it is so absorbent.
My mouth is watering!!! Love your recipes. Have you tried this with other Keto sweeteners such as Stevia?
So glad you enjoy the recipes. I have not tried other sweeteners with this specific recipe. Let me know how it turns out if you give it a try.
I made this with lime juice and zest instead of lemon.
It turned so much better than I expected. It was a request from a family member who follows low carb diet instead of a birthday cake.
It looks so dense but feels so light on your mouth.
Glad you enjoyed it, Peter!