The Sweet Aroma of Lemon Bliss
Ever walked into a kitchen where the scent of freshly baked bread wraps around you like a warm hug? That’s exactly what you get with this Almond Flour Lemon Bread! Picture this: a moist, zesty loaf that’s both gluten-free and full of delicious flavor. It’s quick to whip up, and believe me, your taste buds are going to thank you for it.
Why Make This Recipe
Why should you invite this citrusy delight into your life? Here are a few reasons:
- Easy Cleanup: Who doesn’t love tossing everything in one bowl? No need for a mini kitchen appliance army!
- Healthy Indulgence: With almond flour and a low-calorie sweetener, you can enjoy your treat guilt-free. (Insert happy dance here!)
- Family-Friendly: Kids love it, and adults adore it — it’s a win-win.
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups almond flour
- 1/2 cup granulated sweetener (like erythritol or monk fruit)
- 1/4 cup coconut oil or melted butter
- 4 large eggs
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Directions
You’re just a few steps away from citrus heaven!
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the almond flour, sweetener, baking powder, and salt.
- In another bowl, whisk together the eggs, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
How to Make Almond Flour Lemon Bread (Overview)
Alright, let’s break it down! You’ll start by mixing your dry ingredients in one bowl while whisking the wet ones in another. Pro tip: make sure your eggs are at room temperature for a fluffier texture! Combine everything, pour it into a pan, and let the oven do its magic. Seriously, you might want to set a timer because the aroma will be out of this world!
How to Serve Almond Flour Lemon Bread
This bread shines on its own, but let’s jazz it up! Serve it warm with a dab of butter melting into the golden crust, or try a smear of cream cheese for that rich contrast. It’s perfect for breakfast alongside your morning coffee or as a light dessert after dinner. Imagine slicing it open to reveal the lemony goodness and tangy scent wafting through the air!
How to Store Almond Flour Lemon Bread
Thinking ahead? This loaf can last for about 4-5 days in the fridge or can be frozen for up to three months. Just wrap it tightly to keep those zesty flavors intact! When you’re ready to enjoy it again, a quick 10 seconds in the microwave can bring that fresh-baked vibe back.
Tips to Make Almond Flour Lemon Bread
Here are a few insider tricks to elevate your baking game:
- Use fresh lemon juice and zest for a zestier flavor explosion!
- You can swap coconut oil with butter if you want that rich, traditional taste.
- Feeling nutty? Toss in some walnuts or blueberries for added texture and surprise flavors. It’s a party in your loaf!
Variation
Feeling adventurous? You can easily adapt this recipe:
- Want it vegan? Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Add a twisted flavor by incorporating poppy seeds or a hint of cinnamon.
- Challenge yourself with a chocolate lemon version by mixing in some cocoa powder!
FAQs
Can I substitute almond flour with regular flour?
Nope! Almond flour has unique properties, and regular flour doesn’t quite cut it in this recipe. Stick with almond for best results!How can I make this bread ahead of time?
Bake it a day or two in advance. It actually tastes better as the flavors meld together!Can I freeze this bread?
Absolutely! Just slice before freezing for easy portion control.
📌 Pin this recipe for your next cozy dinner night!
Almond Flour Lemon Bread
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/2 cup granulated sweetener (like erythritol or monk fruit)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil or melted butter
- 4 large eggs Best at room temperature for fluffiness.
- 1/4 cup lemon juice Freshly squeezed for best flavor.
- 1 teaspoon lemon zest Use fresh zest!
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the almond flour, sweetener, baking powder, and salt.
- In another bowl, whisk together the eggs, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Printable Recipe Card
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