My cookbook is here! 
This keto lemon loaf is low carb and super simple to make in one bowl. The delicious lemon flavor is amazing!
This low carb lemon loaf delivers a bright, vibrant citrus flavor that makes it hard to believe it is completely keto and gluten free. Made with fresh lemon zest and real lemon juice, every bite is packed with pure, bold lemon flavor rather than artificial sweetness.
Best of all, this recipe keeps things simple with a quick, beginner friendly prep process. Whisking together fresh eggs, yogurt, and lemon ingredients with the almond flour creates a smooth, fail proof batter that bakes up into a beautiful golden loaf.
Whether you enjoy a slice for breakfast with your morning coffee or keep it on hand as a guilt free afternoon snack, this loaf proves you don’t have to compromise on flavor to stick to your goals. You can easily elevate it by brushing a warm lemon juice glaze over the top or adding a quick sugar-free icing.
If you like this recipe, you will also love my Quick Lemon Ricotta Cake or my Easy Strawberry Lemon Bread.
Thank you for stopping by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! NOW LOVE YOUR LIFE!
Keto Lemon Loaf
Ingredients
- 3 eggs, lightly beaten
- 2/3 cup (135 g) Greek yogurt
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 3 tbs lemon juice
- 2 cups (225 g) almond flour
- 1/3 cup (65 g) sugar free granulated sweetener
- 1 tbs baking powder
- 1/2 tsp salt
Glaze:
- 1 cup powdered sugar
- 1 tbs lemon juice
- 2 tbs milk, of choice
Instructions
- Preheat oven to 325℉. Line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, yogurt, vanilla, lemon zest and lemon juice until combined. Next, add in the almond flour, sugar, baking powder, salt and mix until incorporated. Then, transfer the mixture to the loaf pan and spread out evenly. Bake for 50-55 minutes or until toothpick comes out clean. Let it set in the pan for 10 minutes. Transfer to a wire rack to allow to cool completely.
Optional Glaze:
- Whisk together all glaze ingredients in a smalln ball.
Notes
- Store leftovers in an airtight container on your counter for up to 4 days.
- You can use coconut cream instead of yogurt.
- Recipe’s nutritional information is using traditional white sugar. Use monkfruit or eurythritol as a substitute to make it KETO.
- Optional Glaze is not included in the Nutritional Information.
- Recipe adapted from ChocolateCoveredKatie.Com
How can I make half the loaf, I am only one for keto, thank you!
Hi Cristina, My website offers the option to half or double the recipe. I would use a small 6 inch round pan
Hi Stella,
Can use regular granulated sugar (I’m GF no Keto)?
just sub it in – no problem1
Should the loaf pan be lightly rubbed with coconut oil before pouring the batter into it?
Hi Jeen, i use parchment paper but you can also grease the loaf pan instead!
hi, i love all your contents. 💕 have a question for this one.
doesn’t it need any oil? will it bake without any oil
Thank you Aswathy!
No oil needed in this recipe – we got the yogurt in there and that takes care of the moisture.
You’re going to love this recipe!!
So delicious!!😋 thank you!!!😊
HI Veronica, I’m so glad you tried it and loved it!
Good Morning Stella. I love your recipes, thank you. This recipe has two different pan sizes…is it 8×4 or 9×5? Thank you, can’t wait to make it.
Good morning Patti, thank you so much for the support!
it should be listed as an 8×4 inch pan
Looks delish, but when using powdered sugar for the icing it isn’t Keto. Perhaps without the icing it would be just as good?
Hi Monique, you can definitely use some sugar free powdered sugar. I will link it here below:
https://link.amazon/B0g9GgyUm
can I use sour cream in place of yogurt?
Hi Cindy, yes you can use sour cream instead of yogurt!
Thank you 😊
Enjoy!
Thanks for sharing👍💯
My pleasure!