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Keto Lemon Bread Recipe Card

A moist, buttery keto lemon bread made with almond flour, fresh lemon juice, and lemon zest. Low carb and gluten free, and good enough that no one will guess it's either.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 Slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cups finely ground blanched almond flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup unsalted butter melted
  • ⅔ cup granulated keto sweetener
  • 4 large eggs room temperature
  • ¼ cup full fat sour cream
  • ¼ cup fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F. Grease an 8x4 inch loaf pan or line with parchment.
  2. Whisk together almond flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, whisk melted butter, sweetener, eggs, sour cream, lemon juice, lemon zest, and vanilla until smooth.
  4. Fold dry ingredients into wet until just combined.
  5. Pour batter into the pan and smooth the top.
  6. Bake 45 to 55 minutes, until a toothpick comes out with a few moist crumbs.
  7. Tent with foil during the last 15 minutes if the top browns too fast.
  8. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Zest matters more than juice for flavor. Don't skip it.
  • Use finely ground almond flour, not almond meal.
  • Cool completely before slicing or it will crumble.
  • Refrigerator: up to 5 days. Freezer: up to 3 months.