Description
Deliciously moist and flavorful, this Almond Flour Lemon Bread is a perfect gluten-free treat for any time of the day.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol or sugar
- 1/4 cup coconut oil, melted
- 4 large eggs
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine almond flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, melted coconut oil, lemon juice, and lemon zest.
- Combine wet and dry ingredients until well mixed.
- Pour the batter into the prepared loaf pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- This bread can be stored at room temperature for up to 3 days or in the refrigerator for a week.
- For extra lemon flavor, consider adding a lemon glaze on top.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg