This Keto Lemon Bread recipe reminds me of Starbucks glazed lemon bread, but with a fraction of the carbs.

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!


  • 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


  1. Preheat oven to 325 and line bread pan with parchment paper. 
  2. Melt butter and allow it to cool.
  3. Beat eggs, Swerve, cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined. 
  4. ....................................

for full instruction please see :

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel