Low Carb Lemon Rosemary Tea Bread

At this time of year, I begin to think ahead for Thanksgiving, the holidays and gift giving. Already my freezer is filling up with low carb breads, cookies and cakes to celebrate these happy, festive occasions. I recently got an individual size, mini loaf pan that bakes up eight mini loaves, each the perfect size for one! Offered on a breakfast buffet or a variety of mini breads given as a gift, these delicious mini breads will be much appreciated and enjoyed in the days and weeks to come. This recipe makes one 8”x4” loaf or multiple mini loaves of the best Lemon Bread! The subtle hint of rosemary makes it unique, but it’s still sweet enough to be served as a dessert.

Low Carb Lemon Rosemary Tea Bread

Makes 1 large loaf or multiple mini loaves (12 servings)

For the Bread:

90 grams coconut flour (about ¾ cup)

2/3 cup allulose sweetener

2 teaspoons finely chopped fresh rosemary

1 teaspoon finely grated lemon zest

2 teaspoons baking powder

1/4 teaspoon baking soda

½ teaspoon salt

6 large eggs

2 tablespoons fresh lemon juice

2 tablespoons low carb milk of choice

1/4 teaspoon lemon extract

½ cup olive oil (or avocado oil for a more neutral flavor)

For the Lemon Rosemary Syrup:

1/4 cup allulose

1/4 cup water

1 sprig fresh rosemary

1 strip lemon zest

1. Preheat the oven to 350°F. Lightly grease an 8 1/2” x 4 1/2“ loaf pan (or cavities in a mini loaf pan); set aside.

2. Whisk together the coconut flour, allulose sweetener, finely chopped rosemary, lemon zest, baking powder, baking soda, and salt in a bowl until blended and no lumps remain.

3. Using an electric mixer, whisk together the eggs until light in color and increased in volume. Add the lemon juice, low carb milk, lemon extract and oil and whisk to combine. Add the dry ingredients and whisk until the batter is smooth. Transfer the batter to the prepared pan; level the top by tapping the pan on the counter or using an offset spatula. 

4. Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes or until the internal temperature reaches between 200-206°F. (If making mini breads, bake for less time, about 22 to 28 minutes, depending on the size of loaf. Internal temperature will determine when they are done.)

5. Meanwhile, make the syrup. Combine the allulose, 1/4 cup of water, rosemary sprig and strip of lemon zest in a small saucepan. Cook over medium heat, stirring occasionally, until sweetener dissolves, 2 to 4 minutes. Remove from heat and steep for 15 minutes. Remove strip of lemon zest and rosemary sprig.

6. Poke holes all over the top of the warm bread with a thin wooden skewer or toothpick. Spoon the syrup over the loaf. Cool the bread completely in the pan before turning it out onto a wire rack. Allow to cool completely before slicing. 

7. The bread can be stored at room temperature for 3 days, or refrigerate for longer. Serve bread at room temperature. (This bread can be well wrapped in plastic wrap and frozen for up to 2 months. Thaw and allow to come to room temperature before serving.)

Nutritional Information per serving (1/12th of recipe): 150 calories, 6 g carbohydrate (2.7 g dietary fiber, 0.8 g sugars), 12.8 g total fat (3.2 g saturated fat, 0 g trans fat), 93 mg cholesterol, 222 mg sodium, 73.2 mg calcium, 41 mg potassium, 1 mg iron, 1 mg Vit C, 43 IU Vit A, 4.2 g protein. Net carbs per serving: 3.3 grams

Recipe and photo by Kathy Sheehan, copyright 2026

All rights reserved. Please do not duplicate without the author’s permission.