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Keto Moist Lemon Rhubarb Loaf Recipe

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This keto lemon rhubarb loaf is soft, moist, and packed with fresh flavor. It’s low-carb, sugar-free, and perfect for summer baking. Made with almond flour, fresh rhubarb, lemon zest, and a hint of cinnamon, this simple recipe works great for breakfast, dessert, or an easy snack. If you’re looking for rhubarb and lemon recipes, small batch rhubarb bakes, or the best lemon loaf without sugar, this one’s a keeper.

Ingredients

Scale

  • 2 cups almond flour

  • 1/4 cup coconut flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp ground cinnamon

  • 3 large eggs

  • 1/3 cup melted coconut oil or butter

  • 1/2 cup monk fruit or erythritol sweetener

  • 1 tbsp lemon zest

  • 1/4 cup fresh lemon juice

  • 1 tsp vanilla extract

  • 1/3 cup full-fat sour cream or plain Greek yogurt

  • 1 cup fresh rhubarb, chopped small

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.

  2. In a medium bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, and salt.

  3. In a large bowl, beat the eggs. Add melted coconut oil or butter, sweetener, lemon zest, lemon juice, and vanilla. Whisk until smooth.

  4. Stir in the sour cream or yogurt until creamy.

  5. Slowly fold in the dry ingredients. Mix gently until a thick batter forms.

  6. Fold in the chopped rhubarb. Don’t overmix.

  7. Pour batter into the prepared loaf pan. Smooth the top.

  8. Bake for 45–55 minutes. Check at 35 minutes and tent with foil if browning too quickly.

  9. Let cool in pan for 15 minutes. Remove from pan and cool completely before slicing.

Notes

  • For a burst of color, fold in a few blueberries with the rhubarb.

  • Don’t cut while hot—it may appear too soft until cooled.

  • This recipe makes a smaller loaf. Double it for a full party-size bake.

  • Can be stored in the fridge for 4–5 days or frozen in slices.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-moist-lemon-rhubarb-loaf/