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.
Can lemon extract be substituted for lemon zest?
I’ve only made this recipe as is so I’m not totally sure how the extract would work in place of the zest.
Can you use stevia in place of monk friuit?
I don’t personally use stevia in baking because I find it to be bitter, so I have not tested this recipe with stevia. I’m not sure of the conversion.
I made this on Saturday and it was the best Keto baked item I’ve ever had. It’s Monday night and I’m making the recipe again! I also made another version of it. Instead of lemon, I’m doing the same ingredients but with cinnamon and a little sour cream to ensure its moist. It just came out of the oven and the cinnamon version is also amazing. So greatful for this recipe as I feel like I can indulge in baked goods again and still stay on Keto.
I’m glad you enjoyed it. Your cinnamon version sounds great.
I’m looking forward to making this. Just wondered what size of bread pan you used?
What about adding some blueberries?
I don’t really understand your macros is that per loaf? Or per serving. Also do I still subtract the fiber from carb or are the net carbs already listed?
It is per serving. Servings are listed near the top left side of the recipe. You would subtract the fiber to get your net carbs.
This was amazingly good. The only issue I had was I needed to make a lot more of the icing I did not have enough, but other than that 5 stars to you !Thank you !!!
You’re welcome! I’m really glad you liked it.
Wow!!
I’ve made this today and it was wonderful the best keto recipe I’ve ever tried. Thank you very much
You’re very welcome! I’m so glad this was your favorite recipe so far!
It’s Very good. Do I store on the counter or in the fridge. Thank you!
You can store it either way. Like any other bread, it will last longer in the fridge.
Would this work as muffins with a little less cooking time!
I would think it would work fine.
Could you use Swerve sweetener if you didn’t have Monkfruit?
Sure. You would use the same amount.
I only have almond flour on hand , could I substitute ?
Any idea what the city version would be ?
Sure, the conversion is 1/4 cup coconut flour equals 1 cup almond flour.
Thank you for so many good recipes❣️How many teaspoons or tbls of lemon zest in recipe, I think you said for icing but I didn’t see the amount for the bread?
Can you substitute almond flour I hate anything even remotely tastes like coconut
Loved this! I actually preferred it the day after straight from the refrigerator but warm from the oven was great too.
This is great either way, warm or cold. I’m glad you loved it!!
I’ve been looking for a blueberry lemon bread recipe. Could I just add blueberries to this recipe? (May be a dumb question, but I’m new to the baking scene since going keto. Lol)
I would think it would work.
Thank you!!!
Did you use an 8 inch or 9 inch loaf pan? The baking time would be a little different.
I used a standard loaf pan. I can’t measure the exact one I used to create this recipe because it shattered when we moved.