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.
Ingredients:
- Eggs –
- Butter –
- Cream cheese
- Heavy whipping cream
- Coconut flour
- Salt
- Baking powder
- Monkfruit Classic
- Lemons
- Lemon juice
- Monkfruit Powdered
- Vanilla
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
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.
Video
Notes
Nutrition
My new favourite dessert!!! Totally delicious!!!
Awesome! So glad you loved it!
How do you store it? Does it need to be refrigerated?
I store it in the fridge.
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 !
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.
Made this tonight. It is so delicious! Even my husband who doesn’t have much of a sweet tooth likes it. Great recipe.
Great! So glad you both loved it!
Omg this cake is sooo good! Thank you!! You rock!
Yay! I’m so glad you loved it. You are so welcome!
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
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.
Amazing recipe, thank you! How many days does this last for you before it would go bad?
I would say 5-7 days in the fridge.
Mine came out a bit “wet” is that what you mean by moist? It looks cooked but is def a little wet.
You probably needed to cook it a little bit longer if it was a bit “wet.”
What is a smash of heavy cream?
It should read a splash of heavy cream. Sorry about that. The recipe card has been updated.
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.
I have only tried the recipe as is.
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.
Awesome! Glad you enjoyed it!
Everyone is talking about Swerve here, but the recipe above shows Monkfruit as the sweetener..? Am I supposed to use Swerve or Monkfruit?
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.
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!
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.
The is amazing! Same as others have said “My husband absolutely loves it!” We have tried so many keto desserts and most have been lacking in flavor or have an aftertaste. So happy I found you! You Rock!
I’m really glad your hubby loves it!! Thank you so much, Penny, for your kind comments. It means so much to me!!
Looking forward to making this….Can erythritol be used instead of monkfruit? If so would I sub evenly?
Hey Elizabeth, I have only tired as is.
Can you substitute Swerve or another sugar replacement?
You can definitely use Swerve and it would be the same amount.