This Keto Lemon Bread recipe reminds me of Starbucks glazed lemon bread, but with a fraction of the carbs.
Keto Lemon Bread Recipe
Years ago when I first started blogging, I was a frugal blogger. In fact, I taught coupon workshops all over the southeast. Back in those days, when I traveled I often ran by Starbucks in airports to grab a piece of their lemon bread before my flights. Of course, this was back when I indulged in way too many carbs. It has been years since I have enjoyed lemon bread, so I thought I would try my hand at making a keto friendly version complete with a delicious lemony glaze. It took a couple of tries before I perfected this recipe. Experimenting with fewer eggs resulted in a lemon bread that was dry as a dessert and not fit for human consumption. There is a very real reason why you have to use more eggs when baking with keto friendly flours. Unlike fluffy white gluten-filled white flour, keto friendly flours tend to be drier in nature and more absorbent. So, don’t freak out about the six eggs. I promise they are necessary. This Keto Lemon Bread recipe turned out amazingly delicious!
If you don’t want the Keto Lemon Bread to stick to the pan, make sure to line it with parchment paper first. I have found that parchment paper is a necessity in keto baking because keto friendly flours tend to be very sticky.
Yum! This Keto Lemon Bread recipe reminds me of Starbucks lemon bread. It is so moist and delicious with just the right bite of tartness from the fresh lemons.
Although delicious straight from the oven, I thought it was even better warmed the next day with a nice cup of coffee for breakfast. This Low Carb Lemon Bread recipe turned out better than I imagined.
Keto Lemon Bread Recipe
Prep Time 10 minsCook Time 55 minsTotal Time 1 hr 5 mins Course: DessertCuisine: American Servings: 15 slices Calories: 121k cal Author: Kasey
- 6 eggs
- 9 tbsp butter, melted and cooled
- 2 tbsp cream cheese, softened
- 1 tsp vanilla
- 2 tbsp heavy whipping cream
- 1/2 cup + 2 tbsp coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 2/3 cup Swerve Granulated or Monkfruit
- 2 zest of 2 lemons (reserve 1 tsp for the glaze)
- 4 tsp fresh lemon juice
For the Glaze
- 2 tbsp Swerve Confectioners or Monkfruit Powdered
- 2 tsp fresh lemon juice
- 1 tsp lemon zest
- smash of heavy whipping cream
- Preheat oven to 325 and line bread pan with parchment paper.
- Melt butter and allow it to cool.
- Beat eggs, Swerve, cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined.
- Add melted butter, and coconut flour, lemon zest, and lemon juice to the mixture and beat again until combined.
- Pour batter into parchment paper lined bread pan.
- Bake for 55-60 minutes or until the top of the bread is just beginning to brown and a toothpick inserted in the center comes out clean.
For the Glaze:
- Combine the Swerve confectioners, lemon juice, lemon zest, and a splash of heavy whipping cream then whisk until the glaze is nice and smooth.
- Pour glaze over warm bread then use a knife or spatula to spread it out so that it covers the top and drips over the sides.
The sugar alcohols from Swerve are not included in the nutritional information since most subtract to calculate net carbs. The nutritional information provided is per piece of bread based on 15 slices.
Calories: 121kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 88mg| Sodium: 180mg | Potassium: 77mg | Fiber: 1g | Vitamin A: 7.3% | Vitamin C: 2.7% | Calcium: 3.8%| Iron: 2.6%