This keto lemon bread is an absolute favorite—soft, moist, and bursting with fresh lemon flavor. It’s incredibly easy to make and always a crowd-pleaser. Perfect for breakfast, dessert, or a sweet keto snack!
Ingredients
Lemon Bread
2 cups almond flour
½ cup powdered keto sweetener (Swerve, Monk Fruit, or erythritol)
1 tsp baking powder
¼ tsp salt
4 large eggs
½ cup melted butter (or coconut oil)
⅓ cup fresh lemon juice
Zest of 1–2 lemons
1 tsp vanilla extract
Lemon Glaze
½ cup powdered keto sweetener
2–3 Tbsp fresh lemon juice
1–2 Tbsp heavy cream (optional, for extra creaminess)
Instructions
Preheat oven to 350°F (175°C). Line or grease a loaf pan.
In a bowl, whisk together almond flour, sweetener, baking powder, and salt.
In a separate bowl, beat eggs, then mix in melted butter, lemon juice, lemon zest, and vanilla.
Combine wet and dry ingredients until smooth.
Pour batter into prepared loaf pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before glazing.
Lemon Glaze
Whisk powdered sweetener with lemon juice (and cream if using) until smooth.
Drizzle generously over cooled bread.