Print Recipe

Keto lemon bread

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Keto Dessert
Cuisine: Italian, Mediterranean
Servings: 12 slices
Author: Apollonas Kapsalis


  • 1/2 cup (120g) butter grass-fed
  • 1 cup (230g) sour cream organic
  • 6 medium eggs free-range
  • 6 tbsp lemon juice organic
  • 2 tbsp stevia powder or according to your sweetener power
  • 1/3 tsp sea salt
  • 1 cup (100g) almond flour blanched, organic
  • 3 tbsp coconut flakes shredded organic
  • 1 tbsp psyllium powder organic
  • 1 tbsp chia seeds
  • 1/2 tsp baking soda aluminium-free
  • 3 tbsp lemon zest organic


  • 1 lemon organic
  • 1 tbsp stevia
  • 1 tsp vanilla extract organic
  • 1 stick cinnamon
  • 1 cup (200ml) water


  • Beat butter with stevia using an electric mixer until it gets smooth and fluffy. add sour cream and lemon juice and keep mixing. Start adding one by one egg.
  • Combine almond flour, coconut flakes, baking soda, and psyllium. Start adding this mixture to butter and eggs mixture, spoon by spoon. Keep mixing.  
  • When the batter is well mixed, add lemon zest and salt. In the end, add chia seeds and mix gently with a spatula.
  • Preheat your oven to 160ºC (320ºF). Grease a 24 cm (9 inches) long bread mould with some butter and pour the batter in. Bake it in the oven for 45 minutes. Make sure you don't open the oven. Then reduce the heat to 120ºC (248ºF) and bake it for 15 more minutes. 
  • While the bread is baking, prepare the syrup. Slice 1 lemon very thin, place it in a pot, add stevia, cinnamon stick, vanilla extract and water. Bring it to a boil and let it simmer for 5 minutes.
  • When the cake is baked, carefully, spoon by spoon, pour the syrup all around the edges and sprinkle in the middle.
  • Serve as a breakfast or Keto dessert.