Dessert

Keto Lemon Loaf with Lemon Glaze Recipe

ByMariam Harutyunyan March 3, 2026March 3, 2026

Introduction

This Keto Lemon Loaf is a bright and tangy treat that’s perfectly moist and low in carbs. With a lemony glaze on top, it’s an ideal dessert or snack for anyone following a keto or paleo lifestyle. Easy to make and packed with flavor, this loaf is sure to become a favorite.

A loaf of lemon cake is placed on a piece of white parchment paper over a wooden board on a white marbled surface. The cake is golden brown on the outside with a moist, yellow crumb inside. A thick glaze is drizzled in irregular lines over the top, and three thin lemon slices are placed on the middle of the cake. The front slice is cut and slightly tilted forward, showing the soft texture. There are lemon wedges placed around the board. A silver knife lies next to the loaf. The background is softly blurred with a grey cloth partially visible in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs, room temperature
1/2 cup granulated monk fruit sweetener (or granulated pure maple sugar for paleo; coconut sugar can be used but will darken color)

1/3 cup melted and cooled refined coconut oil (or unsalted ghee or butter)
3 tbsp lemon juice

1/3 tbsp lemon zest
1 1/2 tsp baking powder

1 2/3 cups superfine almond flour
1/4 cup coconut flour
1/8 tsp fine sea salt

For the glaze:
1/3 cup melted coconut butter (manna)
1 tsp Lakanto sugar-free maple syrup (or pure maple syrup for paleo)

1 tsp lemon juice plus zest for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×4 inch loaf pan with parchment paper for easy removal.
Step 2: In a medium bowl, beat the eggs together with the granulated sweetener until smooth and well combined. Stir in the melted coconut oil, lemon juice, and lemon zest until the mixture is uniform.

Step 3: Place a large mesh sieve over the bowl and sift in the baking powder, almond flour, coconut flour, and sea salt. Stir gently to combine everything without lumps.
Step 4: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 5: Bake for 36 to 43 minutes, or until a toothpick inserted in the center comes out clean. Remove the loaf from the oven and let it cool in the pan for at least 30 minutes to set properly.

Step 6: While the loaf cools, whisk together the melted coconut butter, sugar-free maple syrup, and lemon juice in a small bowl until smooth.
Step 7: Drizzle the glaze over the cooled lemon loaf and garnish with additional lemon zest. Slice and enjoy!

Tips & Variations

For a paleo-friendly version, substitute monk fruit sweetener with pure maple sugar and use pure maple syrup in the glaze.

Refined coconut oil is preferred for a neutral taste, but you can use melted butter for a richer flavor.
If you prefer a more intense lemon flavor, increase the lemon zest by a teaspoon in the batter.
Make sure to let the bread cool before glazing so the topping doesn’t melt and soak in too much.

Storage

Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, allow it to come to room temperature or warm slightly before serving. Leftover slices can be frozen individually; thaw and warm gently.