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Almond Flour Lemon Bread

A refreshing and easy-to-make lemon bread made with almond flour, bringing bright flavor and nutty goodness to your kitchen.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour
  • 1/2 cup granulated sweetener (like erythritol or monk fruit) Feel free to adjust the sweetness to taste.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup coconut oil or melted butter Use melted for better mixing.
  • 4 large eggs For a vegan option, substitute with flaxseed meal mixed with water.
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest Important for enhancing flavor.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, combine the almond flour, sweetener, baking powder, and salt.
  3. In another bowl, whisk together the eggs, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Slice and serve warm, optionally dusting with powdered sugar or pairing with whipped cream and fresh berries. Store in the fridge for up to a week or freeze for up to three months. When reheating, a quick pop in the microwave or oven works wonders!