Keto Lemon Bread (Made With Almond Flour & Greek Yogurt)
A light and zesty lemon loaf bread, made with almond flour and Greek yogurt, that’s low carb and keto friendly! If you’re cutting down the carbs but still crave a sweet treat now and again, then I think you’re going to fall in love with today’s brand new recipe.
Try it for breakfast, pop a slice or two in your lunchbox, or just enjoy it with a cup of coffee after dinner. Best of all, it’s likely that you already have most – if not all – of the ingredients you’ll need already in your kitchen. Let’s make it!
The Science Behind This Recipe
Keto baking can be tricky, but this recipe is designed to give you a soft, moist texture without feeling dense or heavy. Here I want to explain a little behind our experiments in our test kitchen, and how we made this loaf the best it could possibly be.
- Almond flour behaves differently than regular flour: It doesn’t have gluten, which means it won’t create the same structure as traditional bread. That’s why the eggs are so important. They provide structure and help hold everything together.
- Beating the eggs adds lightness: Whisking the eggs and sweetener until pale and slightly fluffy incorporates air into the batter. This helps keep the bread from feeling dense and gives it a lighter texture.
- Greek yogurt adds moisture: Almond flour can sometimes feel dry, but the yogurt adds moisture and richness, giving the bread that soft, almost pudding-like texture, whilst also boosting the protein a little.
- Balanced sweetness: Erythritol has a milder sweetness compared to regular sugar, which is why this bread has a subtle, not overly sweet flavor. It’s easy to adjust depending on your preference.
- Lemon keeps it fresh: The lemon juice and zest don’t just add flavor. They also help balance the richness of the almond flour and yogurt, keeping the bread tasting light and fresh.
- The glaze is optional, but effective: It’s mostly decorative, but it does add an extra pop of sweetness and enhances the lemon flavor if you want a little more brightness. Skip it if you’re in a hurry!
Ingredient Notes
Please note that you’ll find a printable recipe card at the bottom of this post!
- Almond flour: The base of the recipe. Make sure to use fine, blanched almond flour for the best texture. Almond meal will be too coarse!
- Eggs: Help bind everything together and give the bread structure. Beating them well at the start helps keep the texture light.
- Greek yogurt: Adds moisture and a slight tang that works really well with the lemon.
- Erythritol: A keto-friendly sweetener that keeps this low carb. You can pick this up in most grocery stores. You can also use other granulated keto sweeteners if preferred.
- Baking powder: Helps the bread rise and keeps it from feeling too dense.
- Vanilla extract: Adds a little extra flavor and rounds everything out.
- Salt: Balances the sweetness and enhances the lemon flavor. Trust me on this one and don’t skip it!
- Lemon juice & zest: Fresh lemon gives the best flavor.
For the Glaze:
- Powdered erythritol: Creates a smooth, sweet glaze without adding carbs.
- Lemon juice: Gives the glaze that bright, tangy finish.
- Lemon zest or sliced almonds (optional): Adds a little extra flavor and a nice decorative touch.
How To Make Keto Lemon Bread
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a bowl, beat the eggs and sweetener together for a few minutes until the mixture becomes pale and slightly fluffy.
- Add the Greek yogurt, vanilla, lemon zest, and lemon juice, then mix until everything is well combined.
- Stir in the almond flour, baking powder, and salt until you have a smooth batter.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 40–45 minutes, until the top is set and lightly golden. Let the bread cool completely before adding the glaze.
- For the glaze, mix the powdered sweetener with lemon juice until smooth, then drizzle over the cooled bread.
- Finish with a little extra lemon zest or sliced almonds if you like.
Storage & Freezing
Store the bread in an airtight container in the fridge for up to 5 days.
You can also freeze it (without the glaze) for up to 2 months. Slice first, so you can take out slices as and when you’re ready to use them.
Recipe Notes
- Beating the eggs well at the start is important. It helps create a lighter, fluffier texture instead of a dense loaf.
- If the top starts to brown too quickly while baking, loosely cover it with foil for the remaining time.
- You can swap the erythritol for another sweetener like monk fruit, coconut sugar, maple sugar, or regular sugar if you’re not strictly keto.
- This bread has a mild sweetness, so if you prefer it a little sweeter, you can add about ¼ cup more sweetener.
- For a dairy-free option, coconut yogurt works well in place of the Greek yogurt.
- Let the bread cool completely before slicing. This helps it set properly and keeps it from crumbling.
Serving Ideas
This lemon bread is perfect for an easy snack. Just slice and enjoy straight from the fridge.
It’s also great for lunchboxes or on-the-go days when you want something a little sweet that still fits your goals!
Keto Lemon Loaf
Ingredients
- 2 cups almond flour
- 4 eggs
- 1/2 cup Greek yogurt
- 1/2 cup erythritol
- 2 teaspoons baking powder
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon salt
- Juice of 1 lemon
- Zest of 1 lemon
Glaze:
- 1/3 cup powdered erythritol
- 2 tablespoons lemon juice
- Lemon zest or sliced almonds for decoration
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a bowl, beat the eggs and sweetener together for a few minutes until the mixture becomes pale and slightly fluffy.
- Add the Greek yogurt, vanilla, lemon zest, and lemon juice, then mix until everything is well combined.
- Stir in the almond flour, baking powder, and salt until you have a smooth batter.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 40–45 minutes, until the top is set and lightly golden. Let the bread cool completely before adding the glaze.
- For the glaze, mix the powdered sweetener with lemon juice until smooth, then drizzle over the cooled bread.
- Finish with a little extra lemon zest or sliced almonds if you like.
We all need a little sweet treat in our back pockets when we’re following the keto lifestyle, and I hope you’ll agree that this is one to keep coming back to! Have you tried it? It would mean the world to me to hear what you think!
