Keto Lemon Loaf

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Have you ever had the Starbucks Lemon Loaf?

It's soft, dense, moist and packed with lemon flavour..

My idea for this recipe was to make my own keto version of the delicious loaf!

Although I LOVE the Starbucks version, it is packed with sugar. It's not exactly the healthiest of snacks out there.

Disclaimer: this post may contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This does NOT affect your purchase in any way.

I'm also not usually a huge lemon dessert fan but when it comes to loaves like the Starbucks Lemon Loaf or Lemon Poppy Seed Bread..then I'm all in.

This keto lemon bread uses a base of almond flour to give it a delicious flavour while coconut flour is added to provide bulk and lightness to the bread.

The arrowroot starch in the bread helps with lightness as well. It also keeps the bread soft and moist in the center while the outside cooks.

This bread also contains xanthan gum. If you haven't heard of it before, it's a binder that helps keto baked goods be less crumbly and more chewy. It acts similar to gluten in white flour.

Then we have our sweetener. I used a powdered monkfruit/erythritol sweetener to give this bread a nice light sweetness without changing its texture or allowing for any strange aftertaste. I've also made this bread with the granulated version of this sweetener.

Either work great but my favourite is still the powdered for how nice the bread's texture comes out every time!

Overall this Lemon loaf is tasty, filling and a great excuse to eat dessert for breakfast.

Top it with a simple powdered sweetener and lemon glaze and it's even better!

Keto Lemon Loaf Ingredients

Almond Flour – works as a great base flour. It's high fat content makes it one of the best tasting low carb flours. It's not very absorbent so it's often used in conjunction with coconut flour.
Coconut Flour – some people may find the flavour of coconut flour unpleasant but it is a fantastic tool when used correctly and you won't taste it! Coconut flour is really great for absorbing liquid and providing a lightness to your baked goods that almond flour does not always provide.
Xanthan Gum (optional) – This ingredient is great for improving texture in low carb baked goods. Xanthan gum works similar to gluten. It helps thicken batter and binds the ingredients together. It also gives a chewiness to baked goods that you won't be able to achieve with almost any other ingredient.
Powdered Monkfruit/Erythritol Sweetener -My favourite sweetener! This blends seamlessly into any baked goods. You can purchase the Lakanto brand that I use or try another brand. You can also use granulated sweetener in this recipe as well!
Arrow Root Starch (or cornstarch)

Tools I Used To Make Keto Lemon Loaf

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Food Scale (optional but this is my favourite food scale, literally lasts a year on one set of batteries, I've had mine for ~4 years now and it's never once let me down, PLUS it will give you nutrition facts for tons of food items based on their weight and you can even add your own)
Whisk
Mixing Bowls
Spatula
8×4 inch loaf pan
Spoon

Tips For Making Keto Lemon Loaf

Use a smaller loaf pan or double the recipe if you want a “taller” bread more similar to Starbucks!
This bread is quite forgiving, if you are worried it is under-done, continue to bake it for another 5-6min. The browning around the edges does not mean it's burnt. Coconut and almond flour tend to brown more easily than regular flour.
This bread would be great with poppy seeds added to it!
If you don't have xanthan gum, you can still make this bread, it just may be a tad more crumbly.
If you don't have arrowroot starch, you can also still make this bread. You can instead sub it with cornstarch or an extra two tablespoons of almond flour if you don't have either.
Don't have almond flour? Try making this bread with 1 cup, 112g of coconut flour, you may need to add an extra whisked egg if the batter is too thick.
Don't have coconut flour? Try making this bread with 2 1/4 cups, 252g of almond flour. You may need a bit more almond flour if you find the batter isn't thick enough.

How To Store Keto Lemon Loaf

Store this loaf covered at room temperature for up to 2 hours OR refrigerate in an airtight container between layers of wax paper for up to 4 days. You can also freeze this bread in slices to keep it as fresh as possible!

Keto Lemon Loaf Recipe

Serves: 8

Ingredients:

Lemon Loaf

1 cup almond flour 112g
1/2 cup coconut flour 56g
1 tbsp arrowroot starch 7g (optional, replace with cornstarch OR 2 tablespoons of almond flour if not using)
2 tsp baking powder
1/2 tsp xanthan gum optional, helps with texture
1/2 tsp baking soda
1/4 tsp salt
6 tbsp coconut oil, melted 90g
1/2 cup + 2 tbsp granulated monkfruit/erythritol sweetener, 110g (only add 100g if using powdered)
2 eggs room temperature
5 tbsp sour cream 75g
2 tbsp lemon juice, 30g (or 2 tsp lemon extract)
zest from 1 lemon
1 tsp vanilla extract

Lemon Glaze

1/4 cup powdered monkfruit erythritol sweetener, 56g
1 tbsp lemon juice
2-4 tbsp heavy cream, 30-60g

Directions:

Pre-heat your oven to 350*F.
In a bowl, whisk together your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, baking soda and salt.
In another larger bowl, add the melted coconut oil. Whisk in your sweetener and 2 eggs. Whisk well until bubbles form at the top of the liquid.
Then add your sour cream, lemon juice, lemon zest and vanilla extract and give it another good whisk.
Pour the dry ingredients into the wet and use a spoon to mix them until a thick batter forms and there is no flour visible.
Grease an 8x4inch pan with coconut oil or butter and press the mixture into the pan, evening out the top.
Bake the lemon loaf for ~30-35min or until it's browned around the edges and golden on top (don't worry, it won't taste burnt!)
Remove it and let it sit to cool fully while you prepare the glaze.
To make the glaze, simply whisk together the sweetener and lemon juice until smooth.
Gently turn the loaf out onto a plate after it's completely cooled and place it right-side up. Pour the glaze over the top of it and give it an hour or so to set.
Slice and serve! Enjoy your Keto Lemon Loaf!

Nutrition for 1/8th of recipe: 256 calories | 23.2g fat | 2.9g NET carbs | 5.8g protein | 4g fiber

Store this loaf covered at room temperature for up to 2 hours OR refrigerate in an airtight container between layers of wax paper for up to 4 days. You can also freeze this bread in slices to keep it as fresh as possible!

WATCH THE HOW TO VIDEO TO SEE HOW IT'S MADE:

Print Recipe

4.86 from 7 votes

Keto Lemon Loaf Recipe

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Breakfast, Dessert, Snack

Keyword: lemon bread, lemon loaf

Servings: slices

Calories: 256kcal

Ingredients

Lemon Loaf

1 cup almond flour 112g
1/2 cup coconut flour 56g
1 tbsp arrowroot starch 7g, optional, replace with cornstarch OR 2 tablespoons of almond flour if not using
2 tsp baking powder
1/2 tsp xanthan gum optional helps with texture
1/2 tsp baking soda
1/4 tsp salt
6 tbsp coconut oil 90g, melted
1/2 cup + 2 tbsp granulated monkfruit/erythritol sweetener 110g (only add 100g if using powdered)
2 eggs room temperature
5 tbsp sour cream 75g
2 tbsp lemon juice 30g (or 2 tsp lemon extract)
zest from 1 lemon
1 tsp vanilla extract

Lemon Glaze

1/4 cup powdered sweetener 56g
2-4 tbsp heavy cream 30-60g
1 tbsp lemon juice

Instructions

Pre-heat your oven to 350*F.
In a bowl, whisk together your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, baking soda and salt.
In another larger bowl, add the melted coconut oil. Whisk in your sweetener and 2 eggs. Whisk well until bubbles form at the top of the liquid.
Then add your sour cream, lemon juice, lemon zest and vanilla extract and give it another good whisk.
Pour the dry ingredients into the wet and use a spoon to mix them until a thick batter forms and there is no flour visible.
Grease an 8x4inch pan with coconut oil or butter and press the mixture into the pan, evening out the top.
Bake the lemon loaf for ~30-35min or until it's browned around the edges and golden on top (don't worry, it won't taste burnt!)
Remove it and let it sit to cool fully while you prepare the glaze.
To make the glaze, simply whisk together the sweetener and lemon juice until smooth.
Gently turn the loaf out onto a plate after it's completely cooled and place it right-side up. Pour the glaze over the top of it and give it an hour or so to set.
Slice and serve! Enjoy your Keto Lemon Loaf!

Video

Notes

Ingredients

Almond Flour - works as a great base flour. It's high fat content makes it one of the best tasting low carb flours. It's not very absorbent so it's often used in conjunction with coconut flour.
Coconut Flour - some people may find the flavour of coconut flour unpleasant but it is a fantastic tool when used correctly and you won't taste it! Coconut flour is really great for absorbing liquid and providing a lightness to your baked goods that almond flour does not always provide.
Xanthan Gum (optional) - This ingredient is great for improving texture in low carb baked goods. Xanthan gum works similar to gluten. It helps thicken batter and binds the ingredients together. It also gives a chewiness to baked goods that you won't be able to achieve with almost any other ingredient.
Powdered Monkfruit/Erythritol Sweetener -My favourite sweetener! This blends seamlessly into any baked goods. You can purchase the Lakanto brand that I use or try another brand. You can also use granulated sweetener in this recipe as well!
Arrow Root Starch (or cornstarch)

Tips

Use a smaller loaf pan or double the recipe if you want a "taller" bread more similar to Starbucks!
This bread is quite forgiving, if you are worried it is under-done, continue to bake it for another 5-6min. The browning around the edges does not mean it's burnt. Coconut and almond flour tend to brown more easily than regular flour.
This bread would be great with poppy seeds added to it!
If you don't have xanthan gum, you can still make this bread, it just may be a tad more crumbly.
If you don't have arrowroot starch, you can also still make this bread. You can instead sub it with cornstarch or an extra two tablespoons of almond flour if you don't have either.
Don't have almond flour? Try making this bread with 1 cup, 112g of coconut flour, you may need to add an extra whisked egg if the batter is too thick.
Don't have coconut flour? Try making this bread with 2 1/4 cups, 252g of almond flour. You may need a bit more almond flour if you find the batter isn't thick enough.