Almond Flour Lemon Bread
Deliciously zesty and gluten-free, this Almond Flour Lemon Bread is easy to make and perfect for any occasion.
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
This bread pairs well with butter or cream cheese and can be stored in the fridge for 4-5 days. Freezing is also possible for up to three months.