This Keto Iced Lemon Loaf with a sweet, tangy lemon glaze is easy-to-make and the perfect treat for those following a low-carb, high-fat diet.
It's made with healthy ingredients, has only 2g net carbs per slice, and will satisfy your sweet tooth without causing a spike in blood sugar levels.
Lemon is one of the most popular and versatile flavors in the world. It is used in sweet or savory dishes and has a wide range of health benefits.
A keto lemon loaf is a perfect example of a yummy low-carb treat that pairs well with coffee or tea!
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It's a moist, sweet, delicious loaf packed with lemon flavor.
Citrus fruits are a good source of Vitamin C, fiber, and antioxidants and have anti-inflammatory properties.
The perfect keto lemon loaf is a delicious and healthy alternative to the classic sugar-filled dessert.
This recipe is made with almond flour, eggs, and plain yogurt and sweetened with powdered low-carb sweetener.
This sweet citrus bread recipe is perfect for a sweet dessert or a quick snack. Simple to make and can be stored in the fridge for up to five days or in the freezer for up to 2 months.
This was inspired by my keto lemon bars recipe on this site.
Ingredients
Lemon Loaf
- 2 cups almond flour
- ½ cup powdered low-carb sweetener
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅔ cup plain yogurt, unsweetened
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- 3 eggs
- 1 tablespoon lemon zest
Lemon Glaze
- ⅓ cup powdered low-carb sweetener
- 1 tablespoon lemon juice
- Lemon zests, to taste
Instructions
Grease a 9x5 loaf pan or line it with parchment paper. Preheat your oven to 325ºF (165℃). Stir all of the lemon loaf ingredients together.
Stir until the mixture is smooth.
pour the mixture into the prepared loaf pan. Bake the lemon bread in the preheated oven for 40 to 50 minutes. Let the bread cool completely before running a knife around the sides and popping it out of the pan.
Add the lemon glaze ingredients to a bowl.
Mix until reaching a pouring glaze consistency & you can add a few extra drops of lemon juice if the glaze is too thick.
Bring glaze over to the completely cooled lemon loaf.
Pour the glaze over the top of the loaf.
Sprinkle extra lemon zest on top, if desired. Slice and serve.
Hint: After baking the lemon loaf, let the bread cool completely before running a knife around the sides and popping it out of the pan. This will help prevent it from breaking, as the bread is very moist and soft.
Substitutions
- Plain Yogurt- You can substitute sour cream for the yogurt.
Related
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📖 Printable Recipe Card
Keto Iced Lemon Loaf
Equipment
Ingredients
Lemon Loaf
- 2 cups almond flour
- ½ cup powdered low-carb sweetener
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅔ cup plain yogurt unsweetened
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- 3 eggs
- 1 tablespoon lemon zest
Lemon Glaze
- ⅓ cup powdered low-carb sweetener
- 1 tablespoon lemon juice
- Lemon zests to taste
Instructions
- Grease a 9x5 loaf pan or line it with parchment paper. Preheat your oven to 325º F (165℃).
- Stir all of the lemon loaf ingredients together until the mixture is smooth. Once everything is combined, pour the mixture into the prepared loaf pan.2 cups almond flour, ½ cup powdered low-carb sweetener, 1 tablespoon baking powder, ½ teaspoon salt, ⅔ cup plain yogurt, ¼ cup lemon juice, 1 teaspoon vanilla extract, 3 eggs, 1 tablespoon lemon zest
- Bake the lemon bread in the preheated oven for 40 to 50 minutes until center is of loaf is done.
- After the loaf is done baking, let the bread cool completely before running a knife around the sides and popping it out of the pan. This will help prevent it from breaking, as the bread is very moist and soft.
- For the glaze; Add the ⅓ cup powdered sweetener to a small bowl & add the tablespoon lemon juice, and mix until reaching a pouring glaze consistency, you can add a few extra drops of lemon juice if the glaze is too thick.⅓ cup powdered low-carb sweetener, 1 tablespoon lemon juice
- Pour the glaze over the top of the loaf and sprinkle with extra lemon zest, if desired. Slice & serve.Lemon zests
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Notes
Nutrition
Storage
The lemon loaf can be loosely covered and left out overnight, or you can refrigerate the leftovers for up to 5 days. If you have leftovers, you can also slice and freeze the bread for up to 2 months.
Brenda says
DELICIOUS This is the most delicious lemon cake I have EVER made. Thank you soooo much x
Stacey says
Hi Brenda, Thank you so much for your kind words. I'm so happy you are enjoying it.