This Keto Lemon Bread recipe reminds me of Starbucks glazed lemon bread, but with a fraction of the carbs.
Keto Lemon Bread Recipe
Years ago when I first started blogging, I was a frugal blogger. In fact, I taught coupon workshops all over the southeast. Back in those days, when I traveled I often ran by Starbucks in airports to grab a piece of their lemon bread before my flights. Of course, this was back when I indulged in way too many carbs. It has been years since I have enjoyed lemon bread, so I thought I would try my hand at making a keto friendly version complete with a delicious lemony glaze. It took a couple of tries before I perfected this recipe. Experimenting with fewer eggs resulted in a lemon bread that was dry as a dessert and not fit for human consumption. There is a very real reason why you have to use more eggs when baking with keto friendly 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!
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How to Make Keto Lemon Bread Recipe
Even if you aren’t a baker, this Keto Lemon Bread recipe is so easy to make.
When zesting a lemon for this Low Carb Lemon Bread recipe, make sure to skim the outside layer of the lemon otherwise you will go too deep, and your zest will be very bitter.
I use a lemon zester like the one pictured above. You can find it here.
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 a necessity in keto baking because keto friendly flours tend to be very sticky.
Yum! This Keto Lemon Bread recipe reminds me of Starbucks lemon bread. It is so moist and delicious with just the right bite of tartness from the fresh lemons.
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.
How to Make Keto Lemon Bread recipe
Keto Lemon Bread Recipe
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
More Keto Bread Recipes:
Low Carb Pumpkin Muffins with a Cream Cheese Swirl
Homemade Keto Blueberry Bread Recipe
Dorothy Carter says
Oh my—just made this and it is DELICIOUS! Thank you, Kasey, for making this keto journey to good health so much easier and tastier!!
Kasey says
Awesome! So glad you loved it! You are so very welcome.
Kim says
I LOVE Starbucks Lemon loaf and think this is just as good! I didn’t even make the icing and everyone loved it so much. Super easy! I’m getting so many requests for it that I’m going to make it again this weekend!
Kasey says
Wow! I’m so glad you all loved it!
Robin R says
THANK YOU! I travel a lot and would always grab a Starbucks coffee and a slice of their Lemon Pound Cake when passing through airports. Since I’ve gone Keto I’ve really missed it. I am making this for my trip this week…I ❤️ Your blog!!!
Kasey says
You are so very welcome! I hope it takes care of your craving. I appreciate your kind words so much!
Mqry says
Can i make regular keto bread using the recipe and not lemon? Thanks!
Kasey says
I haven’t tried it that way, but it’s worth a try. Here is a recipe for a low carb keto bread loaf that is a little different. I would suggest toasting each slice before eating it. https://kaseytrenum.com/ketolow-carb-bread/
Maria says
I love this! I share my baked goods at work and everyone loves this! The don’t notice that it’s low carb! Thank you! 🤗
Stacey says
I made this today. So easy to make and taste delicious! I will make this again!
Kasey says
Yay! So glad you enjoyed it!
Nancy Beard says
My new favourite dessert!!! Totally delicious!!!
Kasey says
Awesome! So glad you loved it!
Katie says
How do you store it? Does it need to be refrigerated?
Kasey says
I store it in the fridge.
Wsbarker says
Looks great but there is a problem with the wet/dry ingredients. The batter is too wet. There is only 1/2c + 2T flour to 5 eggs !
Kasey says
Yes, because coconut flour is very absorbent since the fiber content is so high. If you don’t use that many eggs it will be as dry as a desert.
Lucia says
Made this tonight. It is so delicious! Even my husband who doesn’t have much of a sweet tooth likes it. Great recipe.
Kasey says
Great! So glad you both loved it!
Jenn says
Omg this cake is sooo good! Thank you!! You rock!
Kasey says
Yay! I’m so glad you loved it. You are so welcome!
Betty says
I made the mistake of only having one lemon on hand. Bread is tasty but could use more lemon flavor and if I had two to zest well… problem solved. I also didn’t have powdered Swerve only granular. Used that for the glaze and while it tasted good there was no where near as much glaze as pictured here. Good recipe though and will try again with all ingredients
Kasey says
Yes, next time try with all the ingredients listed and I bet it will have more lemon flavor and the glaze will be much better with the right sweetener.
Ceecee says
Amazing recipe, thank you! How many days does this last for you before it would go bad?
Kasey says
I would say 5-7 days in the fridge.
Tiffany Richardson says
Mine came out a bit “wet” is that what you mean by moist? It looks cooked but is def a little wet.
Kasey says
You probably needed to cook it a little bit longer if it was a bit “wet.”
Dina says
What is a smash of heavy cream?
Kasey says
It should read a splash of heavy cream. Sorry about that. The recipe card has been updated.
Marylyn says
New to Keto. Wondering if you can use dairy-freed sour cream or cream cheese in these recipes?
Thanks for any help you can give me.
I want so badly to try this.
Kasey says
I have only tried the recipe as is.
Robin says
This is soooo good! It’s the first low carb dessert that I’ve made that tasted like the unhealthy version. I was shocked how moist it was and it wasn’t crumbling. The only problem I had was with the glaze not coming out a thicker consistency but it still tasted good. I used monkfruit for the sweetener.
Kasey says
Awesome! Glad you enjoyed it!
Sandy says
Everyone is talking about Swerve here, but the recipe above shows Monkfruit as the sweetener..? Am I supposed to use Swerve or Monkfruit?
Kasey says
Follow the written recipe as online recipes may get updated often. I used to use Swerve in baking but have found that Monkfruit gives less of a cooling effect so the recipe has been updated. However, they are interchangeable in recipes so if you prefer Swerve then it is fine to substitute that.
Jessica says
Your recipes are the BOMB! I’m a CC homeschool mom of 5 and I recommend your website to everyone! You are blessing my family! Thank you so much!
Kasey says
Hi Jessica! We are finishing up our 10th year in CC. I’m so glad you have enjoyed my recipes. Thanks so much for recommending people to my website. I appreciate it so very much.
Elizabeth says
Looking forward to making this….Can erythritol be used instead of monkfruit? If so would I sub evenly?
Kasey says
Hey Elizabeth, I have only tired as is.
Rose Boll says
Can you substitute Swerve or another sugar replacement?
Kasey says
You can definitely use Swerve and it would be the same amount.
Mary M Evenson says
So yummy and delicious, I wanted to figure out the number of carbs per gram of bread so that I could weigh a muffin, or slice of the bread and figure out the actual carbs that way. I came up with .27 grams/carbs per gram. A muffin weighs 51 grams for a total of 13.77 carbs!!. Also, when I imported it to Carb Manager, it calculated 10.1 grams of carbs for one 15th (slice) of the bread. How can this be? All of the other nutrients calculated very closely… If you could comment on this Kasey, I would really appreciate it. Thanks!
Mary M Evenson says
Actually – I apologize…I figured out what I was doing wrong in my calculations! There are approximately .054 carbs in one gram, so a 51 gram muffin is 2.79 carbs! Thanks for this amazing recipe!
Kasey says
I’m glad you figured out that those original numbers were wrong and that you enjoyed the recipe. 🙂
Lynda Porter says
This is a VERY good recipe! VERY moist and tasty! Love the lemon flavour! Definitely worth using 6 eggs!
Kasey says
Hey Lynda, glad you liked it!
Patti says
what size loaf pan did you use please?
Michele says
LOVE!!!
Kasey says
Glad you enjoyed it!
Penny says
The best!!!
Kasey says
Glad you enjoyed!