Keto Lemon Loaf Recipe

4.86 from 7 votes

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Dessert, Snack

Keyword: lemon bread, lemon loaf

Servings: slices

Calories: 256kcal

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

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!

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)

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.