Wed. Apr 24th, 2024
Keto Lemon Loaf

This Keto Lemon Loaf is tender, moist, and utterly delicious. It comes together in a single bowl, utilises standard cupboard goods, and is healthier than Starbucks’ lemon loaf. This more healthful version is low carb, keto, paleo, dairy-free, and gluten-free.


Are you a fan of Starbucks’ lemon bread? If you’ve never had a Starbucks lemon loaf, it’s a slice of dessert bread that has a creamy glaze on top and is incredibly soft. It’s fantastic! Additionally, this version is superior.

This sugar-free lemon bread tastes great as a treat, but it’s also nutritious enough to serve for breakfast. If you enjoy making your breakfast in advance, this is a fantastic choice. The glaze is fantastic, though, so I really advise making it!


This recipe can be altered to suit your dietary requirements in addition to being healthful.

The dish excludes dairy, refined sugar, gluten, and uses paleo-friendly ingredients.
a straightforward recipe for a loaf.
Perfect if you’ve always wanted to taste the lemon bread at Starbucks because it bakes up light, fluffy, and moist.


Simple, healthier ingredients than those used in dessert bread are used in this gluten-free lemon loaf recipe. Additionally, everything is assembled in a single bowl.


Eggs: provide the bread with structure and aid in rising. Make sure they are at room temperature.
For a paleo lemon loaf, you can also use coconut sugar, maple sugar, or granulated monk fruit as the sweetener.
Use refined coconut oil
You’ll need the juice of two sizable lemons.
About two lemons’ worth of lemon zest.

Baking soda: aids in bread rising.
Our preferred gluten- and grain-free flour for keto loaves is almond flour. Use superfine almond flour, not almond meal, for this recipe.
To complement and provide structure to the almond flour, use coconut flour.
Just a pinch of fine sea salt will counteract the sweetness.

The glaze is simple to prepare in about 5 minutes and just calls for 3 ingredients. When it sets, just whip it up while the bread cools, and it will be ready to serve.


A spreadable mixture formed by pounding coconut is called coconut butter (also known as coconut manna). We adore this company.

If you don’t have coconut butter, you may alternatively use a powdered sweetener of your choice and combine it with some unsweetened almond milk until it has the consistency of a thick glaze.
Maple syrup without sugar from Lakanto, or use your chosen liquid sweetener in its place.
Citrus juice and zest as a garnish


Before you start, preheat the oven and prepare your baking pan by lining it with parchment paper or cooking spray. By doing this, you can be sure that when your bread comes out of the oven, it won’t stick to the pan. Preheat your oven to 350 degrees.

The wet components should be combined by beating the eggs and maple sugar in a medium- to large-sized mixing basin. After that is finished, stir in the coconut oil, lemon juice, and lemon zest to create a silky smooth consistency.
Incorporate the dry ingredients: Over your bowl, place a big mesh screen, and sift in the salt, baking powder, almond flour, and coconut flour. Stir the batter until it is thoroughly incorporated after all the dry ingredients have been sifted.
Before transferring it to the loaf pan, check to see whether there are any lumps.
Bake: The batter needs to bake for 36 to 43 minutes. When a toothpick placed into the centre of the batter comes out clean, the batter is done.

After that, the bread must cool for another 30 minutes to set.
The glaze only needs to be prepared by combining the coconut butter, maple syrup, and lemon juice.
Slice and serve Glaze the bread, then serve. Enjoy slices after cutting.


Don’t add the glaze until the bread has cooled. In this manner, it will avoid soaking into the bread and remain on top of it.

Coconut oil can be substituted with ghee or ordinary butter if you don’t need the bread to be dairy-free. The bread will be tasty, soft, and moist in either case!


How to store: To keep your lemon bread fresh, wrap it up tightly in plastic wrap. Wait until the glaze has completely hardened before doing this. It will last about five days this way, but you can extend its shelf life by storing it in the refrigerator.

How to freeze: You can freeze the loaf for three to four months if you want to save it for a later time.

More Delicious Recipes:


Due to the Bread

  • temperature 4 big eggs
  • 1/2 cup of granulated monk fruit sweetener (can also sub coconut sugar)
  • 1/3 cup refined coconut oil, melted and cooled
  • THREE tbsp. of lemon juice
  • 1/2 tsp baking powder
  • 1/3 tbsp lemon zest
  • Superfine almond flour, 1 2/3 cups
  • One-fourth cup coconut flour
  • fine sea salt, 1/8 teaspoon

The Glaze, please

  • Melted coconut butter in 1/3 cup (manna)
  • 1 teaspoon Lakanto sugar-free maple syrup, or for paleo, pure maple syrup
  • 1 teaspoon of lemon juice and zest

Lemon Loaf Keto



  1. Set the oven to 350°F. Placing parchment paper inside an 8 x 4 loaf pan.
  2. Beat eggs and granulated sweetener together in a medium bowl until creamy. Mix coconut oil, lemon juice, and lemon zest.
  3. Salt, baking powder, almond flour, and coconut flour should be sifted into a basin using a big mesh sieve. Stir thoroughly to eliminate any lumps.
  4. Add batter to the loaf pan.
  5. Depending on the thickness of the toothpick, bake for 36 to 43 minutes. Take out from oven. Let cool. Set for THIRTY minutes.

To make the glazing

  1. Melted coconut butter, sf maple syrup, and lemon juice are blended by whisking them together.
  2. Glaze the bread, then serve. Enjoy slices after cutting.


Nutritional data

Keto Lemon Loaf Serving Size (1 slice)
Fat 21g32% calories 240Calories from Fat 189% Daily Value*
8g3% carbohydrates
4g16% of fibre
Glucose 2g2%
7g14% protein

By admin

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