25+ Easy Keto Low Carb Lemon Bread Recipes to Keep Your Diet

Lemon bread has long been a favorite treat, known for its light, zesty flavor and tender crumb.

But for those following a keto or low-carb diet, traditional lemon bread is usually off-limits because it’s typically made with high-carb ingredients like all-purpose flour and sugar.

Thankfully, there’s no need to give up on this classic! With keto-friendly ingredients like almond flour, coconut flour, and low-carb sweeteners, you can create lemon bread that’s just as delicious but keeps the carbs low.

This collection of 25+ keto lemon bread recipes offers a wide range of options, from fruity and nutty twists to savory and herbal-infused loaves.

Whether you prefer a classic lemon loaf or a more unique variation like lavender or blueberry lemon, there’s something here for everyone.

Each recipe brings out the best of lemon’s bright, tangy flavor while staying keto-compliant, making it easy to indulge without compromising your lifestyle.

25+ Easy Keto Low Carb Lemon Bread Recipes to Keep Your Diet

With these 25+ keto lemon bread recipes, you’ll never feel deprived of a comforting, flavorful loaf again.

From sweet options with berries and almonds to more unique creations like ricotta and rosemary, there’s a recipe here for every kind of lemon bread lover.

These recipes prove that sticking to a keto diet doesn’t mean giving up on baked goods.

You can enjoy the tangy sweetness of lemon bread while keeping your carbs low, whether you’re looking for breakfast, dessert, or a snack.

Try out a few of these recipes and discover how delicious keto baking can be!

Whether you’re new to keto baking or looking to add more variety to your repertoire, this collection has you covered.

Embrace the zesty taste of lemon and treat yourself to a loaf that’s both satisfying and diet-friendly.

Keto Lemon Almond Bread

This Keto Lemon Almond Bread is a moist, fluffy loaf with a bright lemony flavor balanced by the nutty taste of almond flour. It’s a great low-carb option for breakfast or an afternoon treat, boasting both taste and nutrition without spiking blood sugar. With just a handful of simple, keto-friendly ingredients, this lemon almond bread can be made in under an hour. It’s also gluten-free, making it suitable for those with gluten sensitivities.

Ingredients

• 1 ½ cups almond flour
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup melted butter
• ¼ cup keto-friendly sweetener (such as erythritol)
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, baking powder, and salt.
3. In a separate bowl, beat the eggs until smooth, then add the almond milk, melted butter, sweetener, lemon zest, lemon juice, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This Keto Lemon Almond Bread is a refreshing low-carb option that offers a delicious blend of almond and lemon flavors. Its light texture and zesty finish make it a great choice for anyone following a keto or low-carb lifestyle. Serve it with a bit of whipped cream or sugar-free lemon glaze for an extra treat.

Low-Carb Lemon Poppy Seed Bread

A perfect fusion of bright lemon and crunchy poppy seeds, this Low-Carb Lemon Poppy Seed Bread is a keto-friendly twist on a classic favorite. With a dense yet tender crumb, it’s ideal for breakfast, dessert, or a snack. Made with almond flour and sweetened with a keto-approved sweetener, this bread is rich in flavor and nutrition without the carbs, providing an energizing treat with a unique texture.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ cup unsweetened almond milk
• ¼ cup melted coconut oil
• ¼ cup keto-friendly sweetener
• 3 large eggs
• 2 tbsp poppy seeds
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking powder, salt, and poppy seeds.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, sweetener, lemon zest, lemon juice, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, mixing until smooth.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.

Low-Carb Lemon Poppy Seed Bread is a delightful way to enjoy a traditional favorite without the carbs. The subtle crunch of the poppy seeds paired with lemon zest makes each slice irresistible. Serve it plain or with a dollop of sugar-free whipped cream for an added treat.

Keto Lemon Blueberry Bread

This Keto Lemon Blueberry Bread is a fruity, tangy treat perfect for any low-carb diet. Fresh or frozen blueberries add bursts of sweetness to each bite, complemented by a zesty lemon flavor. High in healthy fats and low in carbs, this bread is satisfying yet light and can be enjoyed any time of day. With almond flour as the base, it’s also gluten-free and packed with fiber.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup melted butter
• ¼ cup keto-friendly sweetener
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup blueberries (fresh or frozen)
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter, sweetener, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Lemon Blueberry Bread brings a refreshing combination of lemon and blueberry to your keto menu. The blueberries add natural sweetness, while the almond flour and coconut flour keep it keto-compliant. Each slice is bursting with flavor and fiber, perfect as a low-carb snack or a light dessert.

Keto Lemon Coconut Bread

This Keto Lemon Coconut Bread is a delightful combination of tropical coconut and zesty lemon, resulting in a light yet moist loaf with a hint of natural sweetness. Using both almond flour and shredded coconut gives this bread a unique texture, while staying low in carbs. Perfect as a snack or dessert, this bread adds a tropical twist to your keto meal plan without any guilt.

Ingredients

• 1 ½ cups almond flour
• ½ cup unsweetened shredded coconut
• ¼ cup coconut flour
• 3 large eggs
• ½ cup unsweetened coconut milk
• ¼ cup melted coconut oil
• ¼ cup keto-friendly sweetener
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine almond flour, shredded coconut, coconut flour, baking powder, and salt.
3. In another bowl, whisk the eggs, coconut milk, melted coconut oil, sweetener, lemon zest, lemon juice, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Lemon Coconut Bread combines two refreshing flavors in a low-carb format that’s perfect for a keto diet. The combination of lemon and coconut adds a bright, tropical twist that’s both satisfying and nourishing. Serve it with a drizzle of sugar-free lemon glaze or enjoy it plain for a fresh, flavorful snack.

Keto Lemon Ricotta Bread

Keto Lemon Ricotta Bread is a creamy, soft bread with a subtle, tangy flavor that makes it perfect for a low-carb breakfast or a light dessert. The addition of ricotta cheese creates a rich, moist texture, while the lemon brings a zesty brightness. This bread is also packed with protein and healthy fats, making it an ideal choice for those looking for a filling, keto-friendly treat.

Ingredients

• 1 ½ cups almond flour
• ½ cup ricotta cheese
• ¼ cup melted butter
• ¼ cup keto-friendly sweetener
• Zest of 1 lemon
• Juice of 1 lemon
• 3 large eggs
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, then add ricotta cheese, melted butter, sweetener, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Keto Lemon Ricotta Bread is a luxurious, keto-friendly loaf with a rich, creamy texture and a bright lemon flavor. Ricotta cheese adds a unique twist, creating a bread that’s moist and satisfying without extra carbs. Enjoy it as a morning treat or a dessert with a sprinkle of lemon zest for a touch of elegance.

Keto Lemon Lavender Bread

This Keto Lemon Lavender Bread brings a delicate floral twist to the traditional lemon loaf. The lavender complements the lemon’s brightness, adding a subtle, aromatic flavor that’s unique and refreshing. Perfect for a sophisticated brunch or as a light dessert, this bread is low in carbs, gluten-free, and has a tender crumb thanks to almond flour.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ¼ cup keto-friendly sweetener
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup melted butter
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp dried culinary lavender
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, salt, and lavender.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, sweetener, lemon zest, lemon juice, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, mixing until well incorporated.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Lemon Lavender Bread is a beautifully aromatic option that brings together the tartness of lemon with the gentle floral taste of lavender. This loaf is a perfect balance of unique flavors in a keto-friendly, gluten-free bread. Serve it plain, or with a light sugar-free glaze to highlight the floral notes and add a touch of sweetness.

Keto Lemon Chia Seed Bread

This Keto Lemon Chia Seed Bread offers a twist on the classic lemon loaf by adding nutrient-packed chia seeds. These little seeds add a subtle crunch and are rich in fiber, omega-3 fatty acids, and antioxidants, making this bread not only tasty but also wholesome. The fresh lemon flavor pairs perfectly with the chia seeds’ slightly nutty taste, making this bread ideal for breakfast or a light snack.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup melted coconut oil
• ¼ cup keto-friendly sweetener
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tbsp chia seeds
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking powder, chia seeds, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, sweetener, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Lemon Chia Seed Bread is a refreshing, nutrient-rich loaf with a delightful crunch from chia seeds. This bread is perfect for a keto-friendly snack or breakfast option, adding extra fiber and omega-3s to your diet. Serve it with a dollop of sugar-free whipped cream or a light drizzle of lemon glaze for an extra treat.

Keto Lemon Cream Cheese Bread

Keto Lemon Cream Cheese Bread is a soft, moist bread that features a creamy, tangy flavor thanks to the addition of cream cheese. The cream cheese not only adds a luscious texture but also pairs beautifully with the lemon, creating a slightly tangy, keto-friendly loaf that’s perfect for dessert or as a breakfast bread. This recipe is rich in healthy fats and low in carbs, making it an indulgent yet diet-friendly choice.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ cup cream cheese, softened
• ¼ cup melted butter
• ¼ cup keto-friendly sweetener
• Zest of 1 lemon
• Juice of 1 lemon
• 3 large eggs
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, beat the cream cheese, melted butter, and sweetener until smooth. Add in the eggs, lemon zest, lemon juice, and vanilla extract, and mix until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Lemon Cream Cheese Bread is a delightfully rich and creamy loaf that offers a perfect balance of tangy lemon and smooth cream cheese flavors. Each slice is a melt-in-your-mouth experience that’s both satisfying and low-carb, perfect for those following a keto diet. Enjoy it on its own, or add a keto-friendly frosting for an extra indulgent treat.

Keto Lemon Zucchini Bread

Keto Lemon Zucchini Bread is a moist, low-carb loaf that sneaks in a healthy dose of vegetables without compromising flavor. The zucchini keeps the bread wonderfully moist, while the lemon adds a refreshing, zesty kick. This bread is an excellent choice for those looking to incorporate more vegetables into their diet while staying keto-friendly, and it’s perfect for breakfast or as an on-the-go snack.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 cup shredded zucchini (moisture squeezed out)
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup melted butter
• ¼ cup keto-friendly sweetener
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, beat the eggs, then add almond milk, melted butter, sweetener, lemon zest, lemon juice, and vanilla extract.
4. Add the shredded zucchini to the wet ingredients, mixing well.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Lemon Zucchini Bread is a wonderfully moist, low-carb option that incorporates the subtle flavor and nutrition of zucchini. The lemon zest adds a bright flavor, making each slice refreshing and enjoyable. Perfect for breakfast or as a midday snack, this bread is a delicious way to add extra vegetables to your keto diet.

Keto Lemon Almond Poppy Seed Bread

Keto Lemon Almond Poppy Seed Bread is a nutty, aromatic loaf that combines almond and poppy seed flavors with a bright lemon zest. The poppy seeds give it a delightful crunch, while almond flour adds richness and keeps the bread low in carbs. This bread is perfect for breakfast, a snack, or even as a dessert, offering a unique twist on classic lemon bread.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup melted coconut oil
• ¼ cup keto-friendly sweetener
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tbsp poppy seeds
• 1 tsp almond extract
• 1 tsp baking powder
• ¼ tsp salt

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, poppy seeds, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, sweetener, lemon zest, lemon juice, and almond extract until smooth.
4. Add the wet ingredients to the dry ingredients, stirring until well combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Lemon Almond Poppy Seed Bread is a satisfying low-carb option with a beautiful blend of lemon, almond, and poppy seed flavors. The almond extract enhances the nutty taste, while the poppy seeds add a pleasant crunch. This bread is not only flavorful but also packed with healthy fats, making it an excellent choice for keto enthusiasts.

Keto Lemon Blueberry Bread

This Keto Lemon Blueberry Bread combines tangy lemon with juicy, low-carb blueberries for a deliciously moist loaf that’s perfect for summer or any time you’re craving something fruity and refreshing. Blueberries add a natural sweetness and a burst of flavor that pairs well with the brightness of lemon, all while keeping the bread low in carbs.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ¼ cup keto-friendly sweetener
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup melted butter
• Zest of 1 lemon
• Juice of 1 lemon
• ¾ cup fresh blueberries
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, sweetener, lemon zest, lemon juice, and vanilla extract until smooth.
4. Gently fold in the blueberries.
5. Add the wet ingredients to the dry ingredients and mix until well combined.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Lemon Blueberry Bread is a fruity, low-carb option that’s perfect for those who enjoy a touch of sweetness in their keto bread. The blueberries add a juicy burst of flavor that pairs beautifully with the tartness of lemon, creating a refreshing and satisfying treat ideal for breakfast or dessert.

Keto Lemon Rosemary Bread

Keto Lemon Rosemary Bread is a savory, herbaceous loaf that combines the tang of lemon with the earthy aroma of fresh rosemary. This bread is perfect for pairing with savory dishes, and it’s especially tasty when toasted and topped with cream cheese or butter. Packed with healthy fats and low in carbs, this recipe is a unique addition to your keto meal rotation.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup melted olive oil or avocado oil
• ¼ cup keto-friendly sweetener
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp baking powder
• ½ tsp salt

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, baking powder, rosemary, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted oil, sweetener, lemon zest, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and stir until well incorporated.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Lemon Rosemary Bread is an elegant, savory loaf that combines the zesty flavor of lemon with the fresh, earthy taste of rosemary. Perfect for serving with savory dishes or enjoying with a spread of cream cheese, this bread is both versatile and keto-friendly. Its unique flavor profile makes it a great addition to any meal or snack, offering a delicious and aromatic keto option.

Keto Lemon Ricotta Bread

This Keto Lemon Ricotta Bread is exceptionally moist and creamy, thanks to the addition of ricotta cheese. Ricotta not only adds a subtle richness but also balances the tanginess of the lemon, making this bread light, fluffy, and satisfying. It’s perfect as a quick breakfast option or an elegant dessert, providing a delightful mix of creamy and zesty flavors.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ cup ricotta cheese
• ¼ cup melted butter
• ¼ cup keto-friendly sweetener
• Zest of 1 lemon
• Juice of 1 lemon
• 3 large eggs
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, beat the ricotta cheese, melted butter, and sweetener until smooth. Add in the eggs, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Lemon Ricotta Bread is a rich, creamy loaf that’s ideal for those seeking a more indulgent, low-carb lemon bread option. With its moist texture and balanced flavor, this bread is a delicious way to enjoy a keto-friendly treat without feeling deprived. It pairs well with a cup of coffee or a light drizzle of sugar-free glaze for added sweetness.

Keto Lemon Coconut Bread

Keto Lemon Coconut Bread brings tropical flair to classic lemon bread. The combination of lemon and coconut flour gives this bread a unique flavor and texture, making it soft, fluffy, and slightly sweet. Coconut flour keeps the loaf low in carbs and adds a subtle sweetness, while the lemon zest and juice bring a refreshing zing. This bread is perfect for breakfast, a snack, or even dessert.

Ingredients

• 1 cup almond flour
• ½ cup coconut flour
• ¼ cup melted coconut oil
• 3 large eggs
• ½ cup unsweetened coconut milk
• ¼ cup keto-friendly sweetener
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, mix the eggs, coconut milk, melted coconut oil, sweetener, lemon zest, lemon juice, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients, stirring until well incorporated.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Lemon Coconut Bread is a soft, low-carb loaf with a tropical twist that combines coconut and lemon flavors seamlessly. This bread is delicious on its own, but it can also be topped with sugar-free whipped cream or a drizzle of keto-friendly lemon glaze for an added treat. It’s a versatile and flavorful option that can be enjoyed at any time of day.

Keto Lemon Lavender Bread

Keto Lemon Lavender Bread is a fragrant and elegant loaf with a floral twist. The hint of lavender adds a subtle aromatic note that complements the tangy lemon, creating a sophisticated flavor profile that’s perfect for special occasions or a luxurious snack. This bread is light, low-carb, and beautifully scented, making it a lovely addition to your keto baking routine.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup melted butter
• ¼ cup keto-friendly sweetener
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp dried culinary lavender (crushed slightly)
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, lavender, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, sweetener, lemon zest, lemon juice, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well incorporated.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Lemon Lavender Bread is a delightful, floral-infused loaf that adds a touch of sophistication to your keto diet. The lavender creates a unique, aromatic flavor that pairs beautifully with the lemon, making it ideal for special occasions or whenever you want a luxurious keto-friendly treat. This bread is a lovely way to bring fresh, fragrant flavors to your keto repertoire.

Note: More recipes are coming soon!