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.

Low Carb Carrot Nut Bread with Sour Cream Glaze

If you’ve never had a fresh carrot directly from the garden, you’ve really never had a good carrot! The bagged carrots are weeks or more old by the time you buy them in your grocery store. The taste difference is truly remarkable! This is the season for fresh carrots and this delicious tea bread is a great way to enjoy them. Also, this bread makes a wonderful gift for the holidays! And because it freezes well, it can be made ahead of time.

Low Carb Carrot Nut Bread with Sour Cream Glaze

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

For the Bread:

½ cup chopped walnuts (or pecans)

90 grams coconut flour (about ¾ cup)

1/3 cup unflavored whey protein powder

½ teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground mace (or nutmeg)

½ teaspoon baking soda

1 ½ teaspoon baking powder 

1/4 teaspoon xanthan gum 

6 large eggs, room temperature 

2/3 cup brown sugar alternative sweetener, packed

½ cup avocado oil

1/4 cup sour cream

1 ½ cups grated carrots (from about 2 carrots)

For the Glaze:

6 tablespoons allulose sweetener 

1/4 cup sour cream

1/4 teaspoon vanilla extract

2 teaspoons water

1. Preheat the oven to 350°F. Lightly grease an 8 1/2“ x 4 1/2“ loaf pan; line with parchment paper, leaving a 2 inch overhang on long sides. (Or grease the cavities in a mini loaf pan. This recipe makes four mini loaves or eight individual size mini bread loaves.) Spread the walnuts or pecans on a rimmed baking sheet and toast until fragrant, 5 to 7 minutes. Chop them and set aside.

2. Whisk together the coconut flour, whey protein powder, salt, cinnamon, mace or nutmeg, baking soda, baking powder, and xanthan gum in a bowl. In another bowl, or in the bowl of your standing electric mixer, whisk together the eggs, brown sugar substitute, oil, and sour cream. Add the dry ingredients to the wet ingredients and whisk to combine. Fold in the carrots and walnuts. Transfer the batter to the prepared pan(s); smooth the top.

3. Bake for 1 hour to 1 hour and 10 minutes or until the internal temperature is between 200–206°F. Cool in pan on wire rack for 10 minutes. (Adjust time if baking mini loaves, about 20 to 25 minutes depending on size. Internal temperature will determine when they are done.)

4. Make the glaze by whisking together the allulose sweetener, sour cream, vanilla, and water in a bowl until smooth. Pour over loaf and cool completely in pan. Or, if you prefer, top the cooled bread with glaze when served. (This is especially nice when serving individual size mini breads.)

5. Bread can be well wrapped and stored at room temperature for 3 days. Refrigerate for longer storage. Unglazed bread freezes beautifully. Wrap very well and freeze for up to two months. Thaw and serve at room temperature.

Nutritional Information per 1/12th of recipe with glaze: 231 calories, 8.6 g carbohydrate (3.5 g dietary fiber, 2.2 g sugars), 17.9 g total fat (4.6 g saturated fat, 0 g trans fat), 111 mg cholesterol, 186 mg sodium, 95.2 mg calcium, 110 mg potassium, 1 mg iron, 1 mg Vit C, 754 IU Vit A, 10.1 g protein. Net carbs per serving: 5.1 grams

Recipe and photos by Kathy Sheehan, copyright 2026

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