Introduction

This Keto Lemon Loaf is a bright and tangy low-carb treat perfect for breakfast or a light dessert. Made with almond and coconut flours, it’s both gluten-free and bursting with fresh lemon flavor. The smooth lemon glaze adds a delightful finishing touch.

Ingredients

4 large eggs, room temperature
1/2 cup granulated monk fruit sweetener (or granulated pure maple sugar for paleo; coconut sugar also works but darkens color)
1/3 cup melted and cooled refined coconut oil (or unsalted ghee or butter)
3 tbsp lemon juice
1/3 tbsp lemon zest
1 1/2 tsp baking powder
1 2/3 cups superfine almond flour
1/4 cup coconut flour
1/8 tsp fine sea salt
For the glaze:

1/3 cup melted coconut butter (manna)
1 tsp Lakanto sugar-free maple syrup (or pure maple syrup for paleo)
1 tsp lemon juice and zest for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×4 inch loaf pan with parchment paper.
Step 2: In a medium bowl, beat the eggs with the granulated sweetener until smooth. Add the melted coconut oil, lemon juice, and lemon zest, stirring until combined.
Step 3: Place a large mesh sieve over the bowl and sift in the baking powder, almond flour, coconut flour, and salt. Stir until the mixture is well combined with no lumps.
Step 4: Pour the batter into the prepared loaf pan, spreading it evenly.
Step 5: Bake for 36 to 43 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for at least 30 minutes to set.
Step 6: To make the glaze, whisk together the melted coconut butter, sugar-free maple syrup, and lemon juice until smooth.
Step 7: Drizzle the glaze over the cooled bread. Garnish with additional lemon zest if desired, then slice and enjoy.

Tips & Variations

Use room temperature eggs for better batter texture and rise.
Substitute ghee or butter for coconut oil if preferred, for a richer flavor.
Try adding a teaspoon of vanilla extract for a subtle flavor boost.
For a paleo version, use pure maple sugar and pure maple syrup instead of monk fruit sweeteners.
Ensure you sift the flours and baking powder to avoid lumps and create a lighter crumb.

Storage

Store the lemon loaf covered in the refrigerator for up to 5 days. It can also be frozen tightly wrapped for up to 2 months; thaw overnight in the fridge. Reheat slices gently in the microwave or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can substitute regular sugar or another sweetener of your choice, but note this will increase the carb count and may change the texture slightly.

Is this lemon loaf gluten-free?

Yes, this recipe uses almond flour and coconut flour, making it naturally gluten-free.

Keto Lemon Loaf Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

This Keto Lemon Loaf is a moist, tangy, and low-carb bread perfect for a guilt-free treat. Made with almond and coconut flours, it’s naturally gluten-free and sweetened with monk fruit to keep it keto-friendly. The loaf is topped with a luscious lemon glaze, delivering a perfect balance of sweetness and citrus zest in every bite.

Author: Maya
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 1 loaf (8-10 slices) 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Keto

Ingredients

Scale

For the Bread

4 large eggs, room temperature
1/2 cup granulated monk fruit sweetener (or granulated pure maple sugar for paleo; coconut sugar as an alternative, though color will be darker)
1/3 cup melted and cooled refined coconut oil (can substitute unsalted ghee or butter)
3 tbsp fresh lemon juice
1/3 tbsp lemon zest
1 1/2 tsp baking powder
1 2/3 cups superfine almond flour
1/4 cup coconut flour
1/8 tsp fine sea salt

For the Glaze

1/3 cup melted coconut butter (manna)
1 tsp Lakanto sugar-free maple syrup (or pure maple syrup for paleo)
1 tsp lemon juice plus additional lemon zest for garnish

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×4 inch loaf pan with parchment paper to prevent sticking and to make removal easier.
Beat Wet Ingredients: In a medium bowl, vigorously beat the eggs and granulated monk fruit sweetener together until smooth and well combined. Add the melted and cooled coconut oil, fresh lemon juice, and lemon zest, continuing to mix until the mixture is smooth and uniform.
Sift Dry Ingredients and Combine: Place a large mesh sieve over the bowl with the wet ingredients and sift in the baking powder, superfine almond flour, coconut flour, and fine sea salt. Stir carefully until the batter is well combined with no lumps present.
Transfer Batter and Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 36 to 43 minutes or until a toothpick inserted into the center comes out clean, indicating the loaf is cooked through.
Cool the Bread: Remove the loaf from the oven and allow it to cool in the pan for at least 30 minutes. This resting period helps the bread set and makes it easier to slice.
Prepare the Glaze: Whisk together the melted coconut butter, sugar-free maple syrup, and lemon juice until smooth. Add lemon zest to garnish if desired.
Glaze and Serve: Drizzle the lemon glaze generously over the cooled loaf. Slice the bread into serving pieces and enjoy the refreshing lemon flavor with every bite.

Notes

For a paleo version, replace monk fruit sweetener with pure maple sugar and maple syrup in the glaze.
Refined coconut oil is preferred for a neutral taste; however, unsalted ghee or butter can be used without affecting the keto-friendliness.
Ensure eggs are at room temperature for better emulsification and texture.
The lemon zest and juice offer a fresh, citrusy flavor; adjust to taste based on your preference.
Allow the loaf to cool fully before glazing to prevent the glaze from melting off.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Keto lemon loaf, low carb lemon bread, gluten free lemon loaf, sugar free lemon bread, keto dessert, almond flour bread