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.
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!
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!
I’m glad you figured out that those original numbers were wrong and that you enjoyed the recipe. 🙂
This is a VERY good recipe! VERY moist and tasty! Love the lemon flavour! Definitely worth using 6 eggs!
Hey Lynda, glad you liked it!
what size loaf pan did you use please?
LOVE!!!
Glad you enjoyed it!
The best!!!
Glad you enjoyed!
what size loaf pan did you use??
I use a standard loaf pan.
Thanks for the recipe. Can’t wait to try it. Is the load pan 9×5, 8×5, 7×5? Not sure what “standard “ means.
9″ x 5″
Bravo to this recipe!! 👏🏻👏🏻👏🏻 Soooo delicious!!!
I’m so glad you enjoyed it!
Moist and full of flavor! An amazing recipe! Thanks!
Hey, Charlene glad you enjoyed!!
Wow, this is a bomb recipe! The taste is amazing. I used ghee instead of butter and the bread came out a little too moist (but still super delicious :D). What do you usually do when this happens? Any tips on how to bring slightly more fluff?
Hey, Marketa not sure I have had mine turn out that way. Could be our difference in interpretation of textures though. Since I am not there watching how you baked it I am not sure I could pinpoint what / if you did anything wrong. Glad you enjoyed!!!
I might just leave it in the oven 5 more minutes next time then 🙂 Definitely making this again. Thank you for sharing this recipe and can’t wait to explore your site more!
I have been keto for 40 days so far, following my gym’s keto diet and they absolutlely forbid cream cheese and any cream in general, but I keep finding recipies that include them. Are there dfferent keto rules? Iwould love to try this bread!!
Cream cheese is absolutely keto-friendly and in many recipes.
The recipe calls for 1/2cup + 2tbl coconut flour…nothing more? It seem like too little flour
Yes, you need very little coconut flour in recipes due to the fact that it is highly absorbent. 1 cup of regular flour = 1/4 cup of coconut flour.
Should it be refrigerated? And how does it freeze?
What exactly does “2 zest of 2 lemons” in the list of ingredients?
I explain about lemon zest in the comments on the recipe page.
Great keto recipe! And I don’t usually like coconut flour. But this recipe was perfect as written.
Awe, so glad you liked it, Kathleen.
Help !!! My bread is been in the oven for 55min, still very very soft in the middle, and I mean very !! The only different thing I had to do was, instead of 2T of heavy cream I used 2T OF half and half since it was the only thing I did not have !! Should I leave it longer !? Or is my bread ruined 😭?
Silvia, sorry that I was just now able to answer your comment. Hope it turned out OK. Sometimes different ovens and different climates can cause cook times to be different.
No worries !!!! I figured and I left it 10 extra minutes and let me tell you ..!!! The best lemon bread I’ve ever had !!!! Sooo proud to take it to work for my keto friends!
Yay! So glad you enjoyed it.
How much powdered stevia do I use instead of monk fruits?
I’m not sure of the conversion as I don’t personally use Stevia in baking as I find it bitter.