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.
No low carb dessert will ever taste exactly like the real thing, but this was pretty delicious! Will make again 😊😊
Awesome! So glad you loved it!
Really good, but I like the blueberry bread most.
You can have both!! Check out my lemon blueberry cheesecake. https://kaseytrenum.com/lemon-blueberry-low-carb-cheesecake-muffins/
My husband’s favorite! Extremely good, we’ve had it over and over!
That’s awesome! Glad it’s hubby’s favorite.
So moist & yummy!
Awesome!!!
This is a wonderful recipe! I love it, and the macros are so reasonable. Thanks.
You’re very welcome, Barbara! Glad you love the lemon bread.
Starbucks Lemon Loaf is my absolute favorite – hoping this will be a great substitute! One question – why do you use monkfruit – rather than erythritol? Better tasting? More natural? Haven’t tried monkfruit but I have had erythritol.
You can use whichever is your preference.
Superb recipe!. A real keeper!👏👏👏
So glad you enjoyed it.
This bread was absolutely delicious… I didn’t have a zester so I didn’t get as much zest as I wanted using a cheese grater so I used a little bit more lemon juice than the recipe called. I also made a cream cheese butter cream frosting to put on top. My family who are not on the keto diet ate the bread up in less than a day.
I’m really glad your family loved it!
So yummy! The carbs that are listed, is that per slice or per loaf?
Per slice
I made the bread but mine didn’t turn out quite as cakey as yours. The top half did but the bottom was more doughy looking. What did I do wrong?
I will add more lemon juice if I make again. Will also beat the softened cream cheese til smooth before combining in the first step, I have bits of cream cheese thru out the bread, not a biggie but would look better if gifting or serving to guests. Very good otherwise.
This recipe was easy to follow, easy to make, and very easy to eat and enjoy! Very tasty I will be making this again… thank you for sharing!!
You’re so welcome! I’m really glad you enjoyed it.
Can you think of a non-dairy alternative for the cream cheese?
I know I can use canned coconut milk full fat for the cream, it not sure for the cream cheese.
I have never used them but there are soy- and nut-based versions of cream cheese.
HI! I just found your recipe and I can’t wait to try it! I was thinking of making it using mini loaves or cupcakes. Do you know if the cooking time would change?
Glad you found my recipe! I would think mini loaves or cupcakes would bake faster. I’d just keep a close watch on them.
Stumbled across this recipe by accident and I’m so glad! I LOVE all things lemon cake. I don’t have a loaf pan so I used a muffin tin, and for a standard 12 muffin tin, 40 minutes was perfect for baking time. My oven is a bit old so I’d suggest anyone doing it this way to start at 30 minutes and go from there (if your ovens are new)! Can’t wait to make this recipe a staple.
That’s awesome! Glad you happened upon the recipe and then loved it!