Gluten free almond flour lemon loaf you must try today!
A delicious and moist gluten-free lemon loaf made with almond flour, perfect for a refreshing treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup granulated sugar
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the almond flour, sugar, baking powder, and salt.
- In another bowl, whisk the eggs, melted coconut oil, lemon juice, and lemon zest.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This loaf can be frozen for up to 2 months.
- For added flavor, consider adding poppy seeds or a lemon glaze on top.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg